Injera Bread
Optional 1 tbs qibbeh (vegan ethiopian spiced clarified butter) directions.
Recipe Summary Injera Bread
Ethiopian flatbread made of teff flour.Ingredients | Shiro Ethiopian Recipe2 cups all-purpose flour2 cups teff flour½ teaspoon salt5 cups lukewarm water1 teaspoon oil, or as neededDirectionsCombine all-purpose and teff flours in a bowl. Add salt and mix well. Gradually add water, stirring slowly with a wooden spoon until incorporated.Cover bowl with a clean dish towel and leave to ferment at room temperature, 4 to 5 days. Gently agitate the mixture every morning; mixture will appear bubbly and smell sour as it ferments.Cook the injera on the 4th or 5th day. Mix batter until smooth. Lightly oil a large pan over medium heat. Add a scoop of batter in a spiral motion, working from the outside to the inside of the pan. Cover and cook until bubbles appear on the surface and steam rises off the top, about 30 seconds.Transfer injera to a platter and repeat with remaining batter, adding oil to the pan as needed.Info | Shiro Ethiopian Recipeprep:
10 mins
cook:
10 mins
additional:
4 days
total:
4 days
Servings:
8
Yield:
8 servings
TAG : Injera BreadBread, Yeast Bread Recipes, Flat Bread Recipes,
