Injera- The Self-Rising Flour Step

Go to burakaeyae.blogspot.com for detailed information on how to make authentic Ethiopian injera in America

Category:

Howto & Style

Tags:

• injera
• mitad
• Ethiopina
• cooking
• sourdough
• starter

[MrAvery]

Honestly you don't think she washed her hands before it was even started? really? wow,

[hizbawite]

this is so funny,to me only cause i have never seen my mother measure any of that i guess she just eyeball it.but keep it up, the only thing i can tell u is don't pick up the mogogo,thats not how its done just go in circle.

[rizdraver]

I'm kind of confused on the purpose of the self-rising flour. If you're using a healthy sourdough teff starter the dough its self rises to atleast double its size 4-8 hours after you feed it. From my Somalian friends who make Injera, they also were confounded on using self-rising flour. I'm guessing that your starter is simply not strong/healthy enough to rise on its own.This is definitely not authentic Injera as they do not use American self-rising flour to make their Teff rise.

[t2s2a]

what do u know about the ethiopian original injera .....?

[sam222ist]

thank you!

[AngelGuide1]

Really? Mine looked like a heart. O.o

[nahomtsg]

Fun to watch :) and you are good

[brook412]

get a life

[Gr8Teaist]

That's so true.

[southrapsucks]

whites are so sneeky in every culture and make it your own what a devil!!!!

[kidineal]

well done.

u ve a chance to get husband . hahaha...