Injera – Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive.
Injera is a Flat round fermented sourdough bread- bread like no other, with a unique, slightly spongy texture. Always present during mealtime, in countries like Ethiopia, Eritrea, Somalia, Yemen, Djibouti and Sudan with each country having it’s own variation.
I remember a time in my life, (my broke and ignorant college days) when I be-grudgingly ate injera, at least once a week. You see, I had this Ethiopian roommate that could not have a meal without Injera. Why the HECK would anyone pick sour spongy bread over fresh Baguette? Sadly, at that time, I did not get it.
And to add salt to injury, 9/10 times when it was her turn to pick out a place, to eat, it would be at an Ethiopian restaurant. I just couldn’t bring myself to say no, she was really sweet . It was one of those things that kept her going. So I kept it civil and accepted politely.Yes, after eating it so many times, it quickly grew on me. And to this date; I crave it and make a stop at my favorite Ethiopian restaurant to pick up a plate of food with Injera. The funny thing is, my family don’t get it either. Fyi, they are a lost cause. So never attempted to make one at home until now.
But am not going to lie, making authentic Ethiopian injera, with Teff flour is no Joke and not for the faint of heart. I tried several variations. Comparing it to restaurant quality injera.But they just too tedious and involved, even for a seasoned cook.
At one point, I could just picture the look on my sister’s face, and the words coming out of her mouth. “So expect me to make this ! No thanks.” Quickly decided against it- for now. One of these days am going back to it.
I settled for this Somalia Version, instead (known as canjeero or lahooh) somewhat similar in taste to injera, fairly easy and better tasting than some of the Injera’s I tried making at home. Good enough to be an edible plate and sturdy enough to scoop up stews.
This right here, is a great introduction into the world of sour dough spongy flat bread and ANYONE can make it-Scout’s Honor. And you don’t need a special pan for this-just make sure it’s a non-stick pan. For those that enjoy the sour taste you can let it ferment after 2 hours and then refrigerate over night. The flavor intensifies and renders the dough sour.
An added bonus is that you can sweetened things up with cinnamon sugar, honey and this spiced butter here . Then enjoy as a breakfast item , snack or dessert. Believe me , you are not going to want to stop.
I adapted this Injera from this lovely couple here, they share Amazing Somalia recipes- do check them out if you want to learn how to make more delicious Somalia recipes. And also got a few hints here
This might not be authentic Ethiopian injera but it’s good enough to make again and again, and it’s even got a thumbs up from hubby.
A Great flat bread to have on hand when making Doro Wat. BOY! the two eaten together DIVINE! Get the recipe for Doro wat here
- Is preferable to make injera by hand , so you get a feel of the batter. Start by adding a cup of water at a time to make a smooth batter.
- Traditionally this injera is made with sorghum flour. However, you may substitute the sorghum flour with whole wheat flour. Barley flour works as well.
- Keep in mind that humidity, flour and water do play a role in making this injera.Injera should be thicker than a crêpe, but not as thick as a traditional American pancake.
- You may replace the flour , salt and baking powder with the same amount of self rising flour as it’s customary.
- 1 cup corn flour
- ½ cup sorghum(whole wheat)
- 1 Tablespoon sugar
- 1 Tablespoon dry yeast
- 1¼ warm water
- 4 cups all purpose flour
- 6 teaspoons baking powder
- 4 teaspoons salt
- ¼ cup sugar
- 4 cups warm water
- Combine corn flour , barley flour , sugar yeast and water , mix and let it rise for about an hour.
- In Large bowl combine flour , salt, baking powder and sugar
- Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.
- Let it rise for about 2 hours
- In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably.
- Continue adding water, one cup at a time water until the water is completely used up.
- Add water followed by the rest of the ingredients pulse until ingredients are fully blended
- Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form.
- Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid.
- Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter.
- Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished
Combine corn flour , barley flour , sugar yeast and water , mix and let it rise for about an hour
Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly mix to eliminate any lumps
Cover loosely and let it rise for about 2 hours
Batter should be rise and form tiny bubbles at the top like image below.
Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion.
You may cover if you have a matching lid, covering shortens the cook time
Let it cook until batter forms little brown spots coming through this may take about a minute or more . No need to turn the batter.
Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished