Injera

Preparation

1. STEP 1 OF 16

   This bread is the staple food of Ethiopian cuisine, traditionally made with 'teff,' a very finely ground millet flour.

2. STEP 2 OF 16

   The millet flour available in natural food stores will work just as well.

3. STEP 3 OF 16

   Use it to dip into very spicy stew sauces (zighinì).

4. STEP 4 OF 16

   Dissolve the yeast in a quarter cup of warm water.

5. STEP 5 OF 16

   Wait 10 minutes until it starts to foam, then add the remaining water and flour.

6. STEP 6 OF 16

   Mix thoroughly and cover.

7. STEP 7 OF 16

   Let it rest at room temperature for 24 hours.

8. STEP 8 OF 16

   Stir the batter well and add the baking soda.

9. STEP 9 OF 16

   Heat a large non-stick pan over medium heat.

10. STEP 10 OF 16

    Pour about a third of a cup of the batter, forming a spiral to evenly cover the bottom of the pan.

11. STEP 11 OF 16

    Tilt the pan to quickly level the mixture.

12. STEP 12 OF 16

    Cover and cook for one minute.

13. STEP 13 OF 16

    The bread should not brown but should slightly increase in volume and be easy to remove from the bottom of the pan.

14. STEP 14 OF 16

    Injera is cooked only on one side.

15. STEP 15 OF 16

    The top should be slightly moist and covered with many small holes (eyes).

16. STEP 16 OF 16

    Cool on a serving plate where you will stack the breads as they are cooked.

Suggestions

• Non-stick pan

• Bowl

• Spatula

General Information

Analysis

Macronutrients (100 gr)