Injera- What You Will Need

Go to burakaeyae.blogspot.com for detailed written instructions on making injera start to finish. This is the real thing, as taught to me by an Ethiopian woman.

Category:

Howto & Style

Tags:

• injera
• sourdough
• starter
• Ethiopian
• cooking
• mitad

[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

[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

[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.

[11mrjarjar]

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

[lamrof]

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

[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]

@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?

[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.

[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

[salsamink]

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