When He asked me if I could stir his Injera, each day, for the following three days, I found nothing better but to giggle. You see, I had no idea that Injera is a national Ethiopian dish.
Day 1 and fermentation time
Day 3 and preparation time
It is the traditional Ethiopian bread. It has a sponge like texture and a lenghty yeasty starter, hence the stiring. Made from Teff flour when in Ethiopia or Somalia it had to be adapted for us. Celia Brooks did this wonderfully well, she uses wheat flour.
Injera tastes like no other bread on earth, sour for sure but full of other flavours, it is usually served with spicy food and like in the Yemen, flat bread is used for a plate. Who doesn't like to eat his/her plate, I ask you.
Day 1 and fermentation time
Get a large bowl and combine
300g / 2 1/3 cups strong white bread flour
100g / 2/3 cup wholemeal self-rising flour
1 package easy-blend yeast (7g)
625 ml / 2 ½ cups warm water
Cover with a clean damp cloth and let the mixture sit for a full 3 days at room temperature, stirring once a day
300g / 2 1/3 cups strong white bread flour
100g / 2/3 cup wholemeal self-rising flour
1 package easy-blend yeast (7g)
625 ml / 2 ½ cups warm water
Cover with a clean damp cloth and let the mixture sit for a full 3 days at room temperature, stirring once a day
Day 3 and preparation time
Add a tsp of bicarbonate of soda a little salt and stir.
In a wok, pour enough batter to make a thin pancake and swirl it round as quick as you can.
Lots of little holes will appear, do not flip but if you do that will not be the end of the world.
When cook reserve and serve with cottage cheese, chutney and a stew of some kind.
In a wok, pour enough batter to make a thin pancake and swirl it round as quick as you can.
Lots of little holes will appear, do not flip but if you do that will not be the end of the world.
When cook reserve and serve with cottage cheese, chutney and a stew of some kind.
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