Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ethiopian injera sourdough flatbread. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
If you've ever been to an Ethiopian restaurant - certainly if you've ever set foot in Ethiopia - you will have heard of injera. It's a sourdough flatbread unlike any other sourdough. Injera is an East African staple, usually made from teff flour, and is a national dish in Ethiopia and Eritrea.
Ethiopian Injera Sourdough Flatbread is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Ethiopian Injera Sourdough Flatbread is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have ethiopian injera sourdough flatbread using 4 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ethiopian Injera Sourdough Flatbread:
- Prepare 1 tsp Dry yeast
- Get 200 ml Teff flour
- Prepare 200 ml White flour
- Take 1/4 tsp Baking powder
Photo by Peter Cassidy /courtesy Kyle Cathie. Teff injera is a sourdough flatbread traditional in Ethiopia. There is only one thing that makes going out for Ethiopian food difficult… the fact that I can't find anywhere that makes injera without wheat. Recipe for Injera, Ethiopian flatbread, a spongy, slightly sour flatbread from Ethiopia and Eritrea.
Instructions to make Ethiopian Injera Sourdough Flatbread:
- Combine all of the ingredients in a container and add water until the consistency of the batter is somewhere between that of pancakes and crepes, then whisk together until there are no more lumps.
- Cover the top of the container with cloth, then secure with a rubber band and let sit at room temperature. For the next 1-3 days, watch for signs of fermentation.
- Remove the cloth. If you can see small bubbles rising to the top, the batter is ready to use.
- The consistency of the batter should be somewhere between that of pancakes and crepes. Use a non-stick frying pan and pour in the batter.
- Cover with a lid as soon as you pour the batter in the frying pan. Wait about 30 seconds, and steam will start to rise.
- Without flipping them like pancakes, wait for the raw white batter on top to cook, and the edges of the pancake to curl, then use a spatula and your hand to lift it off the pan.
- You only need to cook one side. If you make a lot and stack them up, they will become moist. I store mine in a plastic bag until they're ready to serve.
- Serve them with a variety of curries or salads as topping. The photo shows the injera cooked at the standard size.
You'll find the traditional and quick recipe. Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. You can stack the injera only when they are completely cooled; otherwise, they will stick to each other. Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Who isn't into needing to use less dishes and eating with spongy bread?
So that is going to wrap it up for this exceptional food ethiopian injera sourdough flatbread recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
