Injera is a thin and spongy bread, typical of Ethiopian cuisine. It is made with finely ground millet flour and brewer's yeast. It has a slightly sour texture due to the fermentation of the yeast. It is usually served as an accompaniment to meat or vegetable dishes.
This bread is the staple food of Ethiopian cuisine, traditionally made with 'teff', a very finely ground millet flour
The millet flour available in natural food stores will work just as well
Use it to dip into very spicy stew sauces (zighinì)
Dissolve the yeast in a quarter cup of warm water
Wait 10 minutes until it starts to foam, then add the remaining water and flour
Mix thoroughly and cover
Let it rest at room temperature for 24 hours
Stir the batter well and add the baking soda
Heat a large non-stick pan over medium heat
Pour about a third of a cup of the batter, forming a spiral to evenly cover the bottom of the pan
Tilt the pan to quickly level the mixture
Cover and cook for one minute
The bread should not toast but slightly increase in volume and be easy to remove from the bottom of the pan
Injera is cooked only on one side
The top should be slightly moist and covered with many small holes (eyes)
Cool on a serving plate where you will stack the breads as they are cooked
Non-stick pan
Bowl
Spatula
Store in an airtight container in the refrigerator for 2-3 days.
Injera is a traditional Ethiopian bread made from millet flour. It is also used as a base for dishes like dorowat and kitfo.
Etiopia
| Energy (kcal) | 118.46 |
| Carbohydrates (g) | 23.61 |
| of which Sugars (g) | 0.57 |
| Fat (g) | 1.42 |
| of which Saturates (g) | 0.18 |
| Protein (g) | 3.69 |
| Fiber (g) | 1.23 |
