Making An Ethiopian Staple
Bizunesh Sedore, an Ethiopian cook, makes the Ethiopian sourdough flatbread called injera according to the traditional manner.
1. First, she pours a fermented batter of tef flour, sourdough starter, and water into a small pitcher.
2. Next, she pours the batter onto a circular, wood-fired clay griddle in thin, spiraling circles, starting from the griddle's edge and working her way toward the center, until the surface is evenly covered.
3. Once bubbles have appeared on the surface of the injera, she covers the griddle with a woven-straw lid, allowing the bread to steam for a few minutes.
4. Once the injera is firm to the touch and the edges have begun to curl, she slips a large woven-straw mat underneath it to remove the bread and transfer it to a wicker basket before repeating the process.
Serving for 2 people, yields 5 to 6 Injera...
99% Teff, 1% Self Rising Yeast *
1 lb - of Teff Flour
3 cups of luke warm water
1 teaspoon of yeast *
- a large bowl, for mixing
- large pancake pan, for baking
1. Mix by hand, 1lb of Teff with 3 cups of water along with 1 teaspoon of yeast.
2. Set aside overnight (24 hrs) outside. For fermentation to take place.
3. Preheat pan, and leave on low fire/heat during baking.
4. Bake in a circular motion, same as a pancake. Only heated on one side, takes about 2 minutes.
5. Take injera out carefully (hot) and set aside on a plate to cool down before eating.
* If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera regularly... then save about 3 soup spoons of the mix for your next injera. This will act as a self rising yeast on your next batch of injera; save it in your fridge it will stay for over a month. This is the same process of saving some of your current dough for your next batch of sour dough cakes or cookies.