Injera is a staple food in Ethiopian cuisine. It is a spongy, sourdough flatbread that is made from teff flour, a tiny grain native to Ethiopia. It is traditionally eaten with stews and curries.
Ingredients:
- 500g teff flour
- 750ml water
- 0.5g active dry yeast
- baking soda
- Salt to taste
Instructions:
- Mix the teff flour and water: To prepare injera, combine teff flour and water in a large bowl and mix until thoroughly combined. Cover the bowl with a clean kitchen towel and let it rest at room temperature for 2-3 days to allow for fermentation. During this time, the mixture will develop bubbles and a distinct sour aroma.
- Prepare the batter: After the fermentation process is complete, add the active dry yeast, baking soda, and salt to the bowl and whisk everything together until the batter is smooth and well combined. Add water as needed to get a good consistency. The consistency of the batter for the fried chicken should be a bit thicker than that of the pancake batter.
- Rest the batter: Cover the bowl with the kitchen towel again and let the batter rest for 30 minutes to 1 hour.
- Heat the pan: Heat a large non-stick pan over medium-high heat until it is hot.
- Pour the batter onto the hot pan using a ladle, and spread it in a circular motion starting from the center and moving outward. Ensure that the layer of batter is thin, with a thickness of about 1/4 inch, to make the Injera.
- Cook the Injera: Cover the pan with a lid and cook the Injera for 1-2 minutes or until the surface is dry and the edges start to curl up. Do not flip the Injera over.
- Remove and serve: Once the Injera is cooked, remove it from the pan and place it on a plate. Repeat the process with the remaining batter, stacking the Injera on top of each other as they are cooked.
HEALTH BENEFITS OF INJERA:Â
- Injera is a staple food in Ethiopian cuisine and provides essential nutrients like protein, fiber, iron, and calcium.
- The fermentation process involved in making Injera improves its nutritional profile and increases its digestibility.
- Injera is gluten-free, making it an ideal option for people with celiac disease or gluten intolerance.
- The use of teff flour, a nutrient-dense grain, in Injera is beneficial for maintaining healthy blood sugar levels.
- Injera is a versatile food that can be used as a utensil to scoop up stews and sauces or eaten on its own.
Injera is not only a delicious and nutritious food, but it is also an important part of Ethiopian culture and tradition. The sourdough flatbread has been a staple in Ethiopian cuisine for centuries and is enjoyed by people around the world.
