The Ethiopian Injera is the most popular African dish in the USA. Injera is an Ethiopian crepe – you need the same requirements to bake the bread- whatever you use for you french is good enough for the Ethiopian crepes.
Unlike crepes, the Injera has small holes because the dough is fermented for 2-3 days. The Injera is this spongy and sour flatbread.
For serving first the Injera is lay, then a variety of stew are added.Eating the Injera is interesting;the Injera is used to scoop up meat and vegetable stews.
Injera is made with teff, a tiny, round grain that flourishes in Ethiopia. The teff is practically no gluten. Teff is about the size of the poppy seed. The Teff is high in protein, iron, calcium…
|Total lipid (fat)||g||0.65||1.64|
|Carbohydrate, by difference||g||19.86||50.05|
|Fiber, total dietary||g||2.8||7.1|
- 1/4 cup teff flour
- 3/4 cup all-purpose flour
- 1 cup water
- a pinch of salt
- peanut or vegetable oil
- a mixing bowl
- a nonstick pan or cast-iron skillet (Crepiere)
Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.
Slowly add the water, stirring to avoid lumps.
Put the batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast.
Stir in the salt.Ghost in the Shell movie download
Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.
Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.