Well, I’ve finally done it! After three years of experimentation, I’ve come up with a foolproof Ethiopian injera recipe that is quick and easy. Granted, it does not have the complex, sourdough flavor of the long-fermented injera that takes days to prepare. But it is so close to it most people, even those who are Ethiopian aficionados, can not tell the difference.
If you are craving Ethiopian food and have some sourdough starter on hand, this is a bread you can create from start to finish in as little as 20 minutes.
Teff, a vital ingredient in good Ethiopian injera, is a very nutritious grain from Africa and is arguably the tiniest individual grain in the world. Injera is an Ethiopian flatbread with a consistency somewhere between a crepe and a pancake. It is spongy and flexible with a sour flavor which perfectly compliments the savory and spicy Ethiopian stews on which they are served. The injera not only is your plate in an Ethiopian meal but also acts as the eating utensil. You just tear off a piece and fold it over a mound of stew on your plate, pinch off a bite, and pop it into your mouth. When you finish devouring the stews, you eat the plate which has become saturated with their delicious juices!
Every Ethiopian chef I’ve met says it is virtually impossible to make Injera using 100% teff in the United States. No one seems to know the reason, but it is believed to have something to do with climate and humidity. This recipe is my version, which is quite comparable to the best injera I’ve eaten in Ethiopian restaurants.
Important! Read before proceeding!
When working with flour, it is much more accurate to measure by weight than by volume. In creating this recipe, I used a scale for each measurement, even the water. A sourdough starter may be one volume when you begin a recipe and can easily double in size by the time you add it to the batter because it is alive and actively growing as it sits on your countertop. Even though it increases in volume, its weight won’t change, so it is better to measure it by weight rather than by volume.
If you do not have a kitchen scale that measures in both ounces and grams, you may use the volume measurements beside each ingredient. Use a spoon to loosely fill your measuring cup with flour. Level off the cup with the back of a knife. Do not scoop the flour from a bag or container with the measuring cup or shake the flour down into the cup to level it off. This will densely pack your cup, and you will have more flour than called for in the recipe.
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