Ethiopian injera
Ethiopian injera

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, ethiopian injera. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Ethiopian injera is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Ethiopian injera is something which I have loved my entire life.

Plenty of Appliances to Choose From. Injera (Amharic: ənǧära, እንጀራ, ) is a sour fermented flatbread with a slightly spongy texture, traditionally made out of teff flour in Ethiopian and Eritrean cuisine. It is the national dish for both countries, and East African countries.

To get started with this particular recipe, we must prepare a few components. You can have ethiopian injera using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Ethiopian injera:
  1. Prepare 100 g flour
  2. Take 50 g sugar
  3. Take 1 teaspoon baking powder
  4. Take 30 ml milk
  5. Make ready 2 eggs

Take the teff flour in a mixing bowl. Sift in the all-purpose flour into the bowl. Add salt and water and mix to a thick batter, avoiding lumps. Add the yeast and mix evenly.

Instructions to make Ethiopian injera:
  1. Mix the flour and milk
  2. Add sugar and continue mixing
  3. Beat in the egg and stir
  4. Add the baking powder and sitr till you get a fine thinness dough
  5. Warm your pan and fry
  6. You can roll out minced meat after the cake is ready
  7. Serve while hot

Injera is a staple for most Ethiopians. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain. Teff can be found in some health food stores, but, alternatively. The sourness of injera balances the spice of the stewed meats and vegetables it's typically used to scoop up. Matt Taylor-Gross Teff, an ancient grain is the basis of Ethiopia's daily bread.

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