Need help making injera wraps (Ethiopian)?!
Then I made it again without the fermenting and it turned out the same!!
I'm looking to make it again, but I want the perfect sponge texture, without having to use other flours because my food must be gluten free. Maybe baking soda would work? Yeast? I don't know but there isn't much info on it aside from a few copy pasted things on the net.
http://www.recipezaar.com/96980
Answers: I have access to Teff flour and enough days to ferment, for those who are familiar with the recipe. But the last time I went through the whole process, it didn't come out too good. It wasn't crepe like but more like an unrised bread or something. And the taste wasn't great.
Then I made it again without the fermenting and it turned out the same!!
I'm looking to make it again, but I want the perfect sponge texture, without having to use other flours because my food must be gluten free. Maybe baking soda would work? Yeast? I don't know but there isn't much info on it aside from a few copy pasted things on the net.
http://www.recipezaar.com/96980
I made injera once using a recipe similar to this one. It turned out very well. I think the club soda and baking soda helped to create a spongy texture. Try it w/ the teff flour instead of the wheat flour.
InjeraThis soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.
Makes 6 large rounds
1 cup whole wheat flour (a finely milled type such as chapati flour works well- you can also substitute buckwheat flour)
1 cup unbleached white flour
? teaspoon baking soda
2 cups club soda
1. Combine flour and baking soda in a large bowl.
2. Add club soda, stir well to form a thin batter.
3. Heat a large well-seasoned or non-stick griddle until hot. Brush lightly with oil.
4. Using a large cup or ladle, begin on the outside of the griddle and pour in a circle around the inside edges until the center is filled in. Quickly tilt the griddle back and forth to fill in any holes and spread evenly. Cook for 1-2 minutes, until surface is spongy and filled with tiny air bubbles. Do not flip the bread - just slide off griddle onto a large plate. Continue cooking injera until batter is used, transfering them to the plate as they are done. Arrange them around the outside edges of the plate so that the centers overlap. Serve immediately with a meat or vegetable stew.
HI my friend is Ethiopian. I'm not but I am Nigerian.
Injera (Ethiopian Bread)
Ingredients
* 1 cup buckwheat pancake mix
* ? cup all-purpose flour
* 3 teaspoons baking powder
* 1 cup club soda
* ? teaspoon salt
* 1 beaten egg
* 2 Tablespoons butter
Procedure
1. Mix buckwheat pancake mix, all-purpose flour, salt, and baking powder together in a medium bowl.
2. Add egg and club soda, and stir with a wooden spoon to combine.
3. Melt about 1 Tablespoon of the butter in a skillet until bubbly.
4. Pour in about 2 Tablespoons of batter and cook for 2 minutes on each side until the bread is golden brown on both sides.
5. Remove the bread from the pan carefully to a plate.
6. Repeat, stacking the finished loaves on the plate to cool.
The lab mixture, held in a cheesecloth sack and hung from the faucet, should drain for several hours. EPD Photos
The lab mixture, held in a cheesecloth sack and hung from the faucet, should drain for several hours.
EPD Photos
Lab (Ethiopian Cheese)
Ingredients
* 16 ounces (1 pound) cottage cheese
* 4 Tablespoons plain yogurt
* 1 Tablespoon lemon rind, grated
* 2 Tablespoons parsley, chopped
* 1 teaspoon salt
* ? teaspoon black pepper
Procedure
1. Combine all the ingredients in a bowl.
2. Place a clean piece of cheesecloth (or a very clean dishtowel) in a colander and pour mixture into the colander to drain off extra liquid.
3. Gather the cheesecloth to make a sack and tie it with clean string or thread.
4. Suspend from the faucet over the sink. (Another option is to suspend the sack over a bowl by tying the string to the knob of a cupboard door.)
5. Allow to drain for several hours until the mixture has the consistency of soft cream cheese.
6. Serve with crackers or injera.
Kitfo (Spiced Raw Beef)
Ingredients
* ? cup niter kebbeh (spiced butter, see recipe above)
* ? cup onions, finely chopped
* 2 Tablespoons green pepper, finely chopped
* 1 Tablespoon chili powder
* ? teaspoon ginger, ground
* ? teaspoon garlic, finely chopped
* ? teaspoon cardamom, ground
* ? Tablespoon lemon juice
* 1 teaspoon berbere (see recipe above)
* 1 teaspoon salt
* 1 pound ground beef
Procedure
1. Melt the niter kebbeh in a large frying pan.
2. Add onions, green pepper, chili powder, ginger, garlic, and cardamom, and cook for 2 minutes while stirring.
3. Let cool for 15 minutes.
4. Add lemon juice, berbere, and salt.
5. Stir in raw beef and serve.
Serves 6.
Wrap it with banana leaves