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Sunday, September 14, 2008

Injera anyone?

Okay - who has found a great injera recipe? I keep seeing them without teff and I feel like that's not authentic. But maybe I'm being an overachiever?

Anyone who's made it and thinks it's come close to the real deal, PLEASE let me know! I'm ready to cook (and that's saying a whole lot).

8 comments:

Hauswife said...

DANG, girl, you're a total stud! I wouldn't even dream of trying to make it. I can hardly wait to hear how it goes!

SBreemes said...

I made guacamole tonight (per your Martha Stewart recipe you gave me from ages ago) but no "injera"...I would love to try it though! Good luck...

Anonymous said...

Injera

2 cups Teff flour

2 cups Barley

1 cup self-rising flour

1 cup starter (see recipe below)

4 cups warm water

Pour all the flour and the starter in a large bowl and add 2 cups of the warm water. Knead for about 5-10 minutes and then add more warm water. Keep adding more water and blending, watching the thickness of the dough as it has to be a little thinner than pancake batter. Cover and leave for at least 12 hours.

Heat electric skillet or non-stick frying pan on high (350°). When heated, pour enough batter to form a thin layer. When surface starts to bubble, cover and continue cooking for about 1 minute. Remove from heat and let cool before serving.

Bread Starter (for Injera)

Day 1-

1 tsp sugar

2 Cups warm water

1 Pkg. active dry yeast

2 cups all-purpose flour

Dissolve sugar in 1/2 cup of the warm water in glass bowl.Sprinkle yeast into water. Let stand 10 minutes. Stir in remaining warm water and flour. Beat until smooth. Cover tightly and leave overnight at room temperature.

Day 2-

Add to contents in bowl

1 cup all-purpose flour

1 cup milk

1/2 cup sugar

Cover loosely and put in refrigerator.

Day 3-

Stir gently until smooth

Day 4-

Stir gently until smooth

Day 5-

Same as day 2

Day 6-Day 10-

Stir gently but thoroughly

Erica said...

I'm going to try and make it soon. A friend found Teff somewhere in Sun City so I'm going to check it out. I'll keep ya posted. :)

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