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Injera Fun Facts :-
Most of the Ethiopian restaurants in America do not make a 100% Teff flour Injera! Most of the times, barley, sorghum or wheat flour are added to the Injera sourdough.
Traditional Injera is made from the flour of a grain called Teff.
Teff is Naturally gluten free and It is also an Ancient Grain.
Injera is cooked on a griddle fitted with a dome shaped lid called the Mitad. You can make it on a cast iron skillet and cover with a lid.
It serves as the utensil to eat. You basically tear a portion out and use that to scoop wot, farmer’s cheese, Shiro, Azifa, Gomen, Tibs , Alicha etc. All those are placed on top a injera and you eat with your hands.
It is not unusual to feed the person next to you with your hands. In fact it is encouraged.
I fermented my Teff flour with a mix of whey and yeast. I gave it 2 days for it to ferment thinking if I do Anything more and we would have an unpleasant sour tasting bread. I should have let it stay in for another day. Although I am not super happy with the texture of the bread , the flavors were good. I am leaving a recipe for the process I followed, but I will soon update how longer fermentation helped or did not help with the texture.
This month’s BreadBakers’ theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here’s what our creative bakers came up with.
- Ancient 4 Grain Breakfast Bread from Cindy’s Recipes and Writings
- Ancient Grain Carrot Bread from The Schizo Chef
- Barley Flour Donut Muffins from I Camp in my Kitchen
- Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
- Buckwheat Savoury Pancakes from Mayuri’s Jikoni
- Dimbleby’s Breastfeeding Bread from Food Lust People Love
- Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G’Gina’s Kitchenette
- Foxtail Millet Bagels from Cooking Club
- Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
- Injera Bread from Spiceroots
- Little Millet Banana Bread from Sara’s Tasty Buds
- Millet Idli from Gayathri’s Cook Spot
- Quinoa Banana Bread from Wholistic Woman
- Seeded Spelt Boules from Culinary Adventures with Camilla
- Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
- Spelt and Einkorn Sourdough with Caramelized Onions from Karen’s Kitchen Stories
- Spelt Bread from Hostess at Heart
- Spelt Sweet Potato Paratha from Cook’s Hideout
- Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
- Yeasted Jowar Naan from Sneha’s Recipe
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
Injera Bread – 100% Teff Flour #Breadbakers
Ingredients
- 2 cups teff flour
- 1 C teff flour For adding later
- 2 cups water
- 1 C whey from yogurt
- 1/2 tsp yeast
- 1/2 tsp salt
- A little oil/ ghee to coat the pan
Instructions
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Stir together 2 Cups of teff flour and whey and water in a non reactive bowl/ glass jar. Add in the yeast and mix to combine.
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Cover with a lid and leave in a dark closet for at least 24 hours.
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Check the mixture for a risen, cracked, or bubbly surface which will tell you that your batter is ready.
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When you are ready to make Injera, add the salt and and the remaining 1 C teff flour. Add water to make a pourable batter - like the pancakes and let it rest for another 20 to 30 minutes.
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Heat a griddle/ pan to medium heat and lightly coat with oil. Pour about 1/2 to 3/4 C of the batter into the pan until the entire surface is evenly covered, about ¼” thick. Cover with a lid and cook for 2- 3 minutes. Cook only on one side without flipping it over.
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Slide the injera out of the pan with a spatula and repeat the process using the rest of the batter.
Recipe Notes
The bread takes anywhere from 24 hours to 3 days to ferment. That time is not included in the prep time.
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Comments 15
Great recipe, and even better introduction with it, I enjoyed reading it, and I will definitely try teff flour – if I succeed to find it in Europe…
Injera looks like our Indian dosa looks awesome…..I want to try this……….
I’ve never thought of making injera at home, but I do love the sour flavor for just about anything! I’ll have to try this!
I tried injera once at an Ethiopian restaurant and I thought it was one of the most disgusting things I have ever tasted. Traditionally I think they ferment it for many days which leads to its unpleasantly SOUR taste plus I can’t tolerate the spongy texture however I have met people who love it. I think its just one of those things you either LOVE or HATE…sorry to say I belong to the latter category and because of that I have been hesitant to try teff in any way, shape of form 🙂
Regardless, yours looks great for the injera lovers….
Love injera. Such an interesting texture, don’t you think? Never tried making it though — I gotta! Thanks for the inspiratin.
I have made Injera before but yours looks absolutely perfect and sooo inviting! Well-done Anshie!
I have tried my hand in Injera before but yours looks so amazing and sooo inviting Anshie. Well done!
I think they make a great presentation. Like you, I plan on working with mine again and updating the results.
I think your Injera look great Anshie — very soft and perfectly holey 🙂 I’ve made them with sourdough starter, but I’m tempted to try your version some time soon.
I wasn’t happy with my injera when I made it. I had to throw the first batch out. The second batch was okay but I did have success with my Teff crepes today so I guess that is a win. Your injera looks much better than mine.
Such an interesting looking bread and I love your little lesson too! I’ve got to learn more about Ethiopian food. Great post.
Anshie, the injera looks so good, the spongy texture that it usually requires to scoop up the stew. I love the red one more than the white injera.
Your injera sure looks good to me, Anshie! I’ve only eaten at an Ethiopian restaurant once but I really enjoyed everything from the injera “plate” to the extras that were served along with it.
I’ve done a bit of Ethopian cooking but somehow, never made injera even though it’s an important part of the cuisine. Thanks for inspiring me to give it a go! Your injera looks so inviting.