Injera Chef
Jul. 10th | Posted by Nicky
12 comments
I’m actually getting pretty darn good at making injera – I’ve moved beyond the “cheater recipe” to make the authentic stuff – fermented yeast and all. Actually, it’s still a big of a juggle with the make-up of the flours, but my Ethiopian friend in Kelowna says that she is always playing with the flours as well.
Anyways, here is ROUGHLY my family-sized injera recipe – it’s more an art than a science.
1 1/2 cups self-rising flour
1/2 cup millet flour
1/2 cup rice flour
1/2 cup oat flour
1/2 cup rye flour
1/2 cup wholewheat flour
2 tablespoons yeast
6 cups warm water
1 tablespoon roasted fenugreek powder
Mix all except the fengreek together – then sprinkle the fengreek on top. Cover the bowl (not air tight!) and let it sit on the counter for 3 days. Seriously! You can stir it every once and while if you want.
On the day you are making it, thin the batter with water to thin “crepe-like” consistency – like thin pancake mix. Cook big pancake-sized injeras on a non-stick griddle (I use my cast iron pan on low heat) with a lid on top. Basically, as soon as the top is not doughy, it’s done. You shouldn’t have any crustiness – they should just be soft. Once they have cooled for a minute, you can roll it. If you aren’t eating right away – store in plastic wrap in the fridge, as they get dry.
Another tip – if you can’t find fenugreek powder, grind the fenugreek seeds in your coffee grinder – same goes for millet flour!
Serve with your favorite stew or Ethiopian dish!
He likes it! He really likes it!(Leftover Ethiopian food from the freezer and some fresh injera out on the deck…
oh man, that looks amazing! I want to come over!!!
That DOES look amazing! Now, where in the Okanagan to find all these ingredients?! Maybe WholeFoods Market?
Most Ethio cooking doesn’t take special ingredients… the only thing is the Berbere spice. I got a big tub full on commercial drive in Vancouver 2 years ago and have had plenty since… but let me tell you, I will be loading up in Ethiopia on the berebere!
mmm…we attempted an Ethiopian feast last month…my crew was not so keen. I was sooo hoping it would become everyones new favorite thing!!
maybe it was the berebere…I used a recipe to make my own…a bit to salty I think…hmmm
I’ll give your injera recipe a try…looks yummy!!
Yum……. good for you!
Mary
Looks delish! Yum yum!
Very impressive! Your girls will love your cooking
Been out of the loop a month or so, but am thrilled to hear that court FINALLY passed. CONGRATULATIONS!!!! I am so happy for you and tha slide show of pics — beautiful. Made me all teary. You have a couple of gorgeous daughters. But you don’t need me to tell you that! Here’s to parenthood, family and bringing them home soon.
Good for you! Me, I prefer rice to injera. But I have yet to tackle ANY Ethiopian cooking, so I guess I had better get on it!
Holy crap!! I’m so impressed with your injera! I tried making it three times (over a year ago) and every time I had to throw it all out – and I’ll eat almost anything. My next goal is to simply live within walking distance of a store that sells injera
I attempted to make some Ethiopian Food, I cheated and bought the injera from our local restaurant–and my Doro Wat didn’t turn out so well, lentils (mmm…not so good)–would love it if you could share the other recipes you have on the injera as well!!