How to Make Ethiopian Injera- Ferment Teff Flour





Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Oct 3, 2017

This is a traditional etheopian bread called 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! 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
1/2 tsp Salt
1 Cup Warm Water
2 cups Teff Flour
-----let above ingredients sit for 3 days----
1 cup Barley Flour
~2 cups Warm Water
1 tsp Salt
1/2 tsp Baking powder
-----Let Above ingredients sit for another 2 days-----

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! :)


Music: Kevin Macleod- African



When autoplay is enabled, a suggested video will automatically play next.

Up next

to add this to Watch Later

Add to

Loading playlists...