We came across this video and decided to celebrate the art of making Injera similar to our post about Filipino folk dancing.
First we will feature the recipe and then a video of a beautiful woman making Injera in her home.
Ingredients
1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
a pinch of salt
peanut or vegetable oil
Hardware
a mixing bowl
a nonstick pan or cast-iron skillet
If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.
Instructions
1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.
2. Slowly add the water, stirring to avoid lumps.
3. Put the batter aside for a day or more (up to three days) to allow it to ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast.
4. Stir in the salt.
5. Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.
6. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
cooking injera
7. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
Family and Friends enjoying an Ethiopian Dish!
Recipe information on Injera courtesy of Exploratorium
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