Ethiopian injera
Discover Pinterest’s 10 best ideas and inspiration for Ethiopian injera. Get inspired and try out new things.
How to Make Traditional Ethiopian Injera Flatbread | Fermentools.com
Lisa Sewell saved to breads
Ethipoian Homemade Injera Bread Recipe: Make classic Ethiopian sourdough crepes at home, to serve with all your favorite Ethiopian dishes.
Dr. Bader Al-Hamar saved to Snacks
Injera is a flat, porous fermented pancake central to Ethiopian cuisine. It is eaten for breakfast, lunch or dinner. The flatbread – the equivalent of Ethiopian sourdough bread – has the perfect texture and sponginess to mop up sauces and curries. #fermentedfoods #injera #ethiopiandish #pancake #flatbread
Samantha Valera saved to International foods
18 · Injera, Ethiopian sourdough flatbread with a slightly spongy texture used to scoop up meat and vegetable stews.
Ingredients
Baking & Spices
- • 2 tbsp Injera dough
- • 8 tbsp Rice flour
- • 8 tbsp Teff flour
- • 9 tbsp Water to cover the dough
- • 1/2 cup Water to make a batter
- • 1 pinch Yeast, dried
Liquids
- • 21 tbsp Water
Other
- • Day 5
Kerry Boyd saved to Plant based
Recipe to make quick Injera using teff flour. No long fermentation required. Serve with Ethiopian style lentil and veggie sides. Video recipe
Antje Bloss saved to Food
Ethipoian Homemade Injera Bread Recipe: Make classic Ethiopian sourdough crepes at home, to serve with all your favorite Ethiopian dishes.
Hollie Glasson saved to Foods
122 · 30 minutes · Injera is a sour flatbread used in Ethiopian and Eritrean cuisine. Thicker than a crepe but thinner than a pancake, it has a delightfully sour taste.
122 · 30 minutes · Injera is a sour flatbread used in Ethiopian and Eritrean cuisine. Thicker than a crepe but thinner than a pancake, it has a delightfully sour taste.
Ingredients
Baking & Spices
- • 2 cups All-purpose flour
- • 1/2 tsp Table salt
- • 2 cups Teff flour
Oils & Vinegars
- • 1 Cooking spray
Liquids
- • 5 cups Water
97 · 45 minutes · Injera is a spongy, slightly sour flatbread from Ethiopia and Eritrea, considered to be the national dish of these two countries.
Ingredients
Baking & Spices
- • 1/2 tbsp Active dry yeast
- • 2 tsp Active yeast, dry
- • 250 g Plain flour or rice flour
- • 310 g Rice flour
- • 2 tsp Salt
- • 560 g Teff flour
- • 1/2 tbsp White sugar
Dairy
- • 1 Vegetable oil or ghee
Prepared
- • 70 g Injera starter
Liquids
- • 1 Litre tepid water
- • 200 ml Water
- • 125 ml Water, very hot
Other
- • 800 - 1 litre ml warm water
Lily Marshall saved to Ethiopian
In my recent post that began my mini series on Ethiopian cuisine, I featured berbere (the post is now updated with a recipe for berbere), an essential Ethiopian blend of spices that explodes with c…
Susan Bergauer saved to African food
Watch popular Ethiopian injera videos
