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Published on Oct 3, 2017
This is how I make Injera. Make sure all of the water that goes into this is warm- not too hot not too cold. this process of fermentation takes 5 days in total but nutritiously filling!
In the video I put the salt and baking powder while fermenting. I've been getting a lot of spiteful comments that this should not be done this way, so I tried putting the salt and baking powder in right before cooking and it works so much better. Thanks for the tips even though they have been quite mean. I like to put salt in things because it brings out the flavor and the baking powder helps it rise. Though, I must say this can give you a start on how it should be done, It's not perfect but it's still good.
I make a Berbere spiced lentil curry to go along with this- the recipe is in the description! Enjoy.
Injera bread: 1/4 tsp Active dry yeast 1 Cup Warm Water 2 cups Teff Flour -----let above ingredients sit for 3 days---- 1 cup Barley Flour ~2 cups Warm Water -----Let Above ingredients sit for another 2 days----- 1/2 tsp Salt ( in 12floz of injera batter) 1/16 tsp Baking powder ( in 12floz of injera batter) -----Add above ingredients just before cooking-----
Berbere lentil Curry: 1/2 Onion, dice 2 cloves garlic, minced Roasted spicy and sweet peppers ;) 600g Concasse tomato 2 tsp Berbere Seasoning 2 tsp Salt --------Reduce above ingredients by half--------- 1 cup dry lentils, Soaked overnight 1 cup vegetable stock ------Add above ingredients and cook until lentils are tender ~30 min--- 2:2 tbsp arrowroot: water slurry ----- Add slurry at the end-------
Get creative and eat this with whatever you want really! :)