Introduction to Ethiopian Injera
If you haven’t had the pleasure of tasting Ethiopian injera, you’re in for a treat! This unique flatbread is made from teff flour and exhibits a delightful sourdough flavor. Originating from Ethiopia, injera is not just a staple food; it’s a cultural icon served with various delicious stewed vegetables and lentils. Its spongy texture and tangy taste make it the perfect accompaniment to a vibrant Ethiopian meal.
Ingredients for Ethiopian Injera
- 2 cups teff flour
- 3 cups water
- 1/2 teaspoon salt
Step-by-Step Instructions
- Prepare the Batter: In a large bowl, combine teff flour and water, mixing well. Cover and let it sit at room temperature for 2-3 days until bubbly and fermented.
- Add Salt: After fermentation, gently stir in the salt.
- Cook the Injera: Heat a non-stick skillet over medium heat. Pour a ladleful of batter in, tilting the pan to spread it evenly. Cook until holes form on the surface and the edges lift, about 2-3 minutes.
- Serve: Place the cooked injera on a platter and serve warm with stewed veggies and lentils.
Cooking Tips
For a fluffier injera, make sure your fermentation is active—look for bubbles. Experiment with adding a bit of all-purpose flour if you prefer a milder taste. Don’t hesitate to try out different toppings!
Nutritional Information
Per serving (1 piece of injera):
Calories: 120
Protein: 4g
Fat: 1g
Carbohydrates: 24g
FAQs
- How should I store leftover injera? Wrap it in a clean cloth and store in a cool, dry place.
- Can I reheat injera? Yes, lightly steam it or warm it in a skillet without drying it out.
Conclusion
Now that you know how to create delicious Ethiopian injera, it’s time to gather your ingredients and get cooking! Feel free to share your experiences in the comments or share this delightful recipe on social media!
