Ethiopian Injera Bread Recipe-
(You can of course use larger quantities to make more, just keep these proportions between the teff flour and the water)
- 1-1/2 cups of Teff flour
- 2 cups water
- Vegetable oil
- Mix the teff flour with the water in a mixing bowl and allow to sit, covered with a cloth dish towel at room temperature until it ferments—you will know when it turns sour and starts bubbling, and the mixture takes on the consistency of rather thin pancake batter. This can take as long as 3 whole days, so be patient.
- Heat a large saucepan or skillet to medium high, with a small amount of oil.
- Pour in just enough batter to cover the bottom of the skillet—not too much, you don’t want it to be too thick, just about like a French crepe. Once you pour the batter in, turn, tip, and rotate your skillet so the batter spreads evenly across the bottom.
- Fry only until bubbles form and pop into little holes on the surface—do not brown your injera, and do not flip it over. True authentic injera is only cooked on one side.
- Take each injera out of the skillet as it is done, set aside to cool on a platter, and place a sheet of plastic wrap between each successive piece to prevent sticking together.
- If you are preparing a large meal, for 2, 3, or 4 people, it would be best if you could make one very large piece of injera, using a very large skillet, or perhaps a frying grille, making a piece of bread large enough to place portions of all the entrees on it, in the center of your dining guests.
- When ready to serve your meal, place your largest piece of injera bread on an appropriately sized serving plate or platter, ladle portions of your entrees onto the injera, and provide each person with their own piece of injera bread, instructing them to please eat with their hands (right hand only, if you are doing it up traditional Ethiopian cuisine style), and showing by example how to tear off a piece of the injera, and use it as an edible utensil to scoop up a mouthful of one of the tasty entrees.
- Note: Always have extra injera made up for a meal. It goes fast, and you don’t want to run out.
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