Three Injera Recipes


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Based on my $25 weekly menu, I have had some requests for some of the recipes.

Here is a link to a traditional, Ethiopian Injera Recipe using teff flour:

http://www.exploratorium.edu/cooking/bread/recipe-injera.html

If you forget to start your Injera one or more days before you want to cook and eat it, you can use this quick version. This is one I have used a few times and it is good, although I wouldn’t call it traditional or as healthy:

http://www.aspicyperspective.com/2012/03/ethiopian-recipes-injera-doro-wat.html

The following is my “Americanized” version of Injera. I still ferment it for a day:

Americanized Injera Recipe with variations

Ingredients:

2 cups whole wheat flour

2 cups rice flour

4 cups water

2 tsp salt

oil for cooking (grape-seed, coconut, olive)

Instructions:

  1. Mix the whole wheat flour, the rice flour and the water in a non-metal bowl. It should be thin like crepe batter.

  2. Let stand in bowl for 1 day (24 hours or close) with a cover over the bowl.

  3. Add and stir in the 2 tsp salt before cooking.

  4. Add a small amount of oil to a fry pan or wok on medium heat (just to coat the bottom).

  5. Pour in enough Injera batter to cover the bottom of the pan.

  6. Cook for a couple of minutes. Flip and cook for another minute or two.

  7. Remove from pan.

  8. Serve while warm or keep warm in oven until all are finished.

Variations:

Other flours that can be used besides rice flour: buckwheat, millet, lentil, garbanzo.

Holiday flair: Add two cups mashed pumpkin or squash right before cooking.

Spices: Try cardamom, gram masala, or cumin, depending on what you serve it with.

We have enjoyed this bread with lentil curry stew and chutney and just by itself.

Let me know if you have any favorite variations of it!

 

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