Ethiopian Injera Sourdough Flatbread
Ethiopian Injera Sourdough Flatbread

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, ethiopian injera sourdough flatbread. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Ethiopian Injera Sourdough Flatbread is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Ethiopian Injera Sourdough Flatbread is something which I’ve loved my whole life. They’re nice and they look fantastic.

If you've ever been to an Ethiopian restaurant - certainly if you've ever set foot in Ethiopia - you will have heard of injera. It's a sourdough flatbread unlike any other sourdough. Injera is an East African staple, usually made from teff flour, and is a national dish in Ethiopia and Eritrea.

To begin with this recipe, we must prepare a few components. You can cook ethiopian injera sourdough flatbread using 4 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Ethiopian Injera Sourdough Flatbread:
  1. Make ready 1 tsp Dry yeast
  2. Make ready 200 ml Teff flour
  3. Make ready 200 ml White flour
  4. Make ready 1/4 tsp Baking powder

There is only one thing that makes going out for Ethiopian food difficult… the fact that I can't find anywhere that makes injera without wheat. Traditional injera from Ethiopia: Recipe and Traditions from the Horn of Africa. Photo by Peter Cassidy /courtesy Kyle Cathie. Recipe for Injera, Ethiopian flatbread, a spongy, slightly sour flatbread from Ethiopia and Eritrea.

Instructions to make Ethiopian Injera Sourdough Flatbread:
  1. Combine all of the ingredients in a container and add water until the consistency of the batter is somewhere between that of pancakes and crepes, then whisk together until there are no more lumps.
  2. Cover the top of the container with cloth, then secure with a rubber band and let sit at room temperature. For the next 1-3 days, watch for signs of fermentation.
  3. Remove the cloth. If you can see small bubbles rising to the top, the batter is ready to use.
  4. The consistency of the batter should be somewhere between that of pancakes and crepes. Use a non-stick frying pan and pour in the batter.
  5. Cover with a lid as soon as you pour the batter in the frying pan. Wait about 30 seconds, and steam will start to rise.
  6. Without flipping them like pancakes, wait for the raw white batter on top to cook, and the edges of the pancake to curl, then use a spatula and your hand to lift it off the pan.
  7. You only need to cook one side. If you make a lot and stack them up, they will become moist. I store mine in a plastic bag until they're ready to serve.
  8. Serve them with a variety of curries or salads as topping. The photo shows the injera cooked at the standard size.

You'll find the traditional and quick recipe. Who isn't into needing to use less dishes and eating with spongy bread? Communal memories are waiting to be made with this mish-mash of flavor. Injera is a sourdough-risen flatbread with a unique, slightly spongy texture. Traditionally made out of teff flour, it is a national dish in Ethiopia.

So that is going to wrap it up for this special food ethiopian injera sourdough flatbread recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!