Injera- What You Will Need

[11mrjarjar]

a white women giving tutorials on how to make injera! the world's cultures are really comming together!

[Zabatsion]

@bernadette918 , why dont you ask your husband to be....you are bothering this people after all you have negative vib

[ethiopiawiking]

i am Ethiopian i do't think i would be able to give such an awesome tutorial. the best tutorial about making injera by far. i hope you will show as how to make Doro Wote too (the souse)! thank you!!

[catherinehchow]

@MrAvery thanks for posting this helpful video...

however, i think the points raised by commenters about the self-raising flour are valid.

I have just done my first batch of 100% teff and it came out a bit thick, but completely bubbly, just like the stuff i've had in restaurants. So i disagree that USA made injera cant rise/bubble without chemicals. I am about 30ft above sea level btw, and used brown teff flour produced by the teff co in Idaho. If i can reproduce it I'll post a vid.

[lamrof]

@catherinehchow So how did it come out for you, hope you made it with 100% teff.

[galila08]

@bernadette918 u stupid ignorant bitch! read up before u speak up quickly to say ethio is the 3rd world country if u had done enough research u wld have found out were right after China and India for increasing national wealth!

[freespirit3983]

i love loohoh,as its called in somaliland for breakfast,canjeero to the south part of somalia,injera to ethiopia its yummy! the somali version is smaller,then they use alittle oil (olive or any other oil of your choice) and sprinkle sugar when its off the fire,have it hot with tea or fried liver yuuuuum

[Sleighteem]

Thanks for going to the trouble to make this clip and to post it. I've come here looking for tips on how to make injera at home.  I'm sure I'll poke around on YouTube and watch several other tutorials, too.

[ericandude]

This video looks like its from the 70's.

[JEluvs2laugh]

im eating injera. its the best. but people cant say injera right. go ethiopia!

[PeacefulSoraya]

First of all, thank you soo much for sharing this. The first time I ate injera was almost life changing. I feel so blessed that I found your blog and step by step instructions. I too love, love, love Africa so much. I have all my life. Thank you again. Secondly, I can't find the lid to the Mitad. Where can I find it? The website your link directed too did not have it, or I may have over looked it. :)

[EmmaYoyo]

Thank you my dear. Followed your recipe and made my first edible injera. It still has a slight sweet taste to it but I think I can get rid of it the next time around by just letting it ferment for one more day. The only problem is the teff. when you chew the injera it is almost like you are chewing on finely ground sand. What is wrong? I have sieved it nothing changes.

[catherinehchow]

@EmmaYoyo how long did you ferment? I let mine go for 3 days after the starter was activated, and there was no grit in the finished product. this was surprising to me, because i could definitely feel when tasting it in the raw starter. i am guessing that either: the grit settles to the bottom, or the fermentation breaks it down. also what was the source of your teff?

[MrAvery]

@bernadette918 sure, if you have an unlimited amount of money to buy the extremely expesive teff, and live at a high altitude like ethiopia, go to town. but if you are like us and are looking for the taste, the texture, and affording it, then you need to thin it out with flour. ......

[salsamink]

@MrAvery having problems seeing your video. I can hear the audio but no video

[CoNiLa2]

really good Tutorial

also you call the ayny by its correct name

very impressive

[aaea25]

thank you for sharing the video I love injera so much..

[MrMultiLol]

this food stink!!!

[EthiopiaIsLovely]

New Zealand is practically teff-less.

[dddeeznuts]

I want to purchase the Electrying Frying Pan

She is using. I can't make out the name from this video.  If anybody can let me know, what its name is and where to purchase it, would greatly be appreciated, thanks!

[WrongHandLane]

lol I had no clue white people were trying to make injera

[EritreanPrince1990]

Oh yah in DC Washington there are white people that opened exotic restarunts that basically make berbarais, ketcha, chooro, gaat, tsmi and etc.

I visited they're and I must say I was impressed with the chefs because they must've learned from the best.

It was 5 stars restarunt.

[ayamejoy]

Do you think that a crepe maker would work? They look a lot like the "mitad".

[splaymusic]

no a crepe maker makes the injere too thin

[ayamejoy]

ah, Thank you splaymusic

[habesh0girl]

NICE!! GOOD JOB GIRL! =]

[haymha]

Thanks a million.

[porkchop1633]

If you do not have starter can you just let the teff firment for a few days?

[906helena]

i love you guys. i've watched most of you videos and i think your a prime example of contributer to this would.

[brundial]

First of all, God bless you and your family. Your family is beautiful and I think it is just wonderful of you for adopting those children. And thank you for posting this video it is great. :)

[danaouli]

my best friend is from ethiopia and injera is the best food ever especially with chicken

[Onexpresso]

Hah, well that is debatable....I have to many favorites...has tasted semolian, liberian....

[EritreanPrince1990]

Somalians dont make injerra they make angerra which 10 times repulsive then injerra.......

I advise to only stick with Eritrean/Ethiopian injerra more taste, cooked better and a satisfaction surge. :)

[Onexpresso]

It is always much nicer to learn how to make ethnic foods from friends and neighbors who have authentic information or lived in that country. I've collected recipe or try to from all over the world this way :)

[Onexpresso]

I would not be concerned about minor details of the people who made negative comments. Because from what I've read in the food or bread books, is that even people from all over the country for the thing your making have their own way of doing it, or change things for each family somewhat.

[Onexpresso]

The BEST book though that I've found for Injera (besides Wild Fermentations) breads from all over the world and from someone who writes form many food magazines and has been to the country and seen first hand the how to's is Flatbreads & Flavors (Hardcover)

by Jeffrey Alford (Author), Naomi Duguid (Author)

[Onexpresso]

Here are two titles and authors for a few recipes; Wild Fermentation by Sandor Ellix Katz, also Nourishing Traditions by Sally Fallon both considered excellant cookbooks for live culture foods.

[Onexpresso]

You can also find a recipe in the Wild Fermentaions Cookbook and I think also there was one in the Nurishing Traditions Cookbook.

[Onexpresso]

Hi, your starter does not look healthy, with the dark hooch on the top of it. It should have been fed a couple of time for a few days before making the bread.

[erking55]

Actually my mom uses self rise flour as well and it comes out good, but i have never met or tatsed any in jera or sebhi better then my grandmas,sorry.

[necro1234yahoo]

The NO METAL thing is easy for anyone who brews anything, fact is these living organisms (yeasts and so forth) are naturally acidic, this acidic solution reacts with most metals but stainless steel should be fine, the reaction could leech metal into your brew or cause an oxidation reaction.

[ToolAddicted]

hey

funny that you make injera,good job!

but my question was

how do you know ethiopian/eritrean food?

r u married with a habesha? or are you just interested in african food?

keep up the injeras!

[EritreanPrince1990]

She said she had an Ethiopian friend that tought her how to make it.......

[bolekid]

ere bakish lol

[geekburger96]

nicee..but it wont taste as good without Teff..you can get alot from DC maybe even online and other places

[nephtalem]

I have never seen any person (ethio or Eri. nevermind ferenj) trying to show how to make Injera. whether it works or not, I appritiate the effort. God bless you. good job.

[AlmazB]

NO ONLY if you know how to make it properly with REAL TEFF you will not have those problems. We are not hostile. I believe me I've done it both ways. But hey I am old school Ethiopian. Most Ethiopians here are like second generation so they don't really know how to make it properly

[MrAvery]

great, show us how. This uses teff, the teff we use actually came from merkato and we have 50 lbs of the stuff still in our house.

This is a mix of flours, I'm not sure why you are so hostile to this mixture, but if you have a better way then feel free to post your videos.

The hundreds of people that e-mail us all the time thanking us for teaching them how to make injera that works, in the US, from both Americans and Ethiopian is proof enough to me that this does work

[Qalitie]

thanks for bposting this. Don't worry about the haters. Ethiopian women that know how to make it don't like sharing their recepi. In fact, some one had given me the wrong recepi before (u know who u r)lol.

My best friend is white and she makes

better stew than most Ethiopians, but not Injera/Budena.

cheers

[hwiseman]

LOL.Ladies use THEIR FINGERS to pull off the injera once cooked.LOLOLOL! Self-rising flour? Responsible for fat guts and indigestion.Just to to DC and freeze the true stuff. Even the mixed one with different flours plus Teff that some ladies sell as a second biz is better than whatever this girl is trying to sell us. Regular tap water kills the yeast. And who in Ethiopia needs a measuring cup to make injera? Where's the real Habesha video?

[AlmazB]

REAL INJERA does not use self rising flour

[MrAvery]

in the USA, because of elevation differences, using only teff makes a dough too heavy to have any eine

[hwiseman]

Hey, there is a way to do it. It's done all the time.

[helina27]

hey, i just wanted to say you're doing a good job, don't listen to these people who say "real injera does not use self rising flour" it's true in ethiopia no one makes injera using self rising flour but in the states, everyone uses self rising flour to make injera.