Injera Recipe -Ethiopian Flat Bread

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• published: 11 Apr 2012
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My cookbook: http://www.kadiafricanrecipes.com/cookbook1.html Full recipe here: http://www.kadiafricanrecipes.com/Injera-recipe.html Facebook: http://www.facebook.com/kadirecipesPage Subscribe: http://www.youtube.com/subscription_center?add_user=kadirecipes In this video i am going to show you how to make injera even when you don't have teff flour (teff flour is traditionally used when making injera). This is recipe is very close to the authentic injera. You can served this Ethiopian flat bread with anything, soup or stew (Doro wat, tibs wett or ayib). The bread has a sour and spongy taste. The sour taste come from the fermentation which takes 2 to 3 days depending on how sour you want the bread. For Injera without teff, you will need: 2 cup of self rising flour, ½ cup of whole wheat flour, ½ cup of cornmeal, 1 tsp active dry yeast and 2 and 1/2 cup of water. For injera with teff you will need: 3 cups Teff flour, 1 tsp active dry yeast and 3 cups water. Direction: In a large bowl mix everything together to make a batter. Next set aside for fermentation to take place, takes 2 days,(but If less sour taste is preferred, you can bake it after 24h) After fermenting the batter, you can pour and discard the water that will rise on the top but I prefer to mix all together. Next in a blender, add 2 cup of the fermented batter at a time with 2 drop of water and blend together. The batter should be quite thin after you done. Then let it sit for another 20 min. Next heat a Non-stick pan or skillets (Taditionally an Injera maker is used) without oil and pour the batter then quickly spread it in the pan . Bake it for 45 seconds, then stop the heat and close to steam the bread for another 45 seconds. Do not turn over, you will see bubbles appear all over the top. Remove and let it cool down in a clean cloth. Then serve with your stew and enjoy!!!!!!!!!!!!!