Site icon Samra Cooks

Authentic 100 % Teff Injera Recipe

&NewLine;<&excl;-- WP QUADS Content Ad Plugin v&period; 2&period;0&period;94&period;1 -->&NewLine;<div class&equals;"quads-location quads-ad1" id&equals;"quads-ad1" style&equals;"float&colon;none&semi;margin&colon;10px 0 10px 0&semi;text-align&colon;center&semi;">&NewLine;&NewLine;<&sol;div>&NewLine;&NewLine;<h1 class&equals;"wp-block-heading"><strong>How to Make Ethiopian Teff Injera&colon; Step-by-step<&sol;strong><&sol;h1>&NewLine;&NewLine;&NewLine;&NewLine;<p>Learn how to make the perfect 100&percnt; Teff Injera &&num;8211&semi; a delicious Ethiopian flatbread that&&num;8217&semi;s gluten-free&comma; vegan&comma; and easy to prepare at home&period; Discover the secrets of preparing the perfect 100&percnt; teff injera&excl; Although it may take a little longer to ferment in American kitchens&comma; don&&num;8217&semi;t let that intimidate you&period; Many restaurants mix in wheat or other flours&comma; but for an authentic taste&comma; making it yourself is highly recommended&period; As someone who has been making injera for over 20 years&comma; I can assure you that with patience and practice&comma; you too can create this amazing dish&period;<&sol;p>&NewLine;<&excl;-- WP QUADS Content Ad Plugin v&period; 2&period;0&period;94&period;1 -->&NewLine;<div class&equals;"quads-location quads-ad2" id&equals;"quads-ad2" style&equals;"float&colon;none&semi;margin&colon;10px&semi;">&NewLine;&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<a href&equals;"&num;wprm-recipe-container-559" data-recipe&equals;"559" style&equals;"color&colon; &num;333333&semi;" class&equals;"wprm-recipe-jump wprm-recipe-link wprm-jump-to-recipe-shortcode wprm-block-text-normal">Jump to Recipe<&sol;a>&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2020&sol;03&sol;cropped-How-to-Make-100-Teff-Enjera-in-America-Samra-Cooks-Ep13-Samrawit-Asfaw-1024x469&period;jpeg" alt&equals;"100&percnt; teff Injera recipe" class&equals;"wp-image-340"&sol;> &NewLine;&NewLine;<&excl;-- WP QUADS Content Ad Plugin v&period; 2&period;0&period;94&period;1 -->&NewLine;<div class&equals;"quads-location quads-ad11" id&equals;"quads-ad11" style&equals;"float&colon;none&semi;margin&colon;10px 0 10px 0&semi;text-align&colon;center&semi;">&NewLine;&NewLine;<&sol;div>&NewLine; &NewLine;<&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<p><&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p>This delicious spongy bread not only highly nutritious but also gluten-free&comma; making it a fantastic option for those who are looking for gluten-free bread substitutes&period; Trust me&semi; making Teff Injera from scratch is worth it&excl;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p>Imagine getting that perfect spongy texture with every bite that blends so well with the stew&excl; And let&&num;8217&semi;s not forget about the unique flavor of Teff flour&excl; And the best part is that with just three main ingredients- Teff flour&comma; starter and water&comma; you can make homemade injera easily&period; I know it might seem daunting&comma; but don&&num;8217&semi;t worry&comma; my Step-by-Step guide has got you covered&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p>Let&&num;8217&semi;s get started on this Teff Injera journey&comma; shall we&quest;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading">Ingredients<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h3 class&equals;"wp-block-heading">Teff Flour Choices <&sol;h3>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;36px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>There are three main varieties of teff&colon; dark brown &lpar;called &OpenCurlyDoubleQuote;sergegna”&rpar;&comma; red &lpar;called &OpenCurlyDoubleQuote;qeyy teff”&rpar;&comma; and a creamy-ivory white variety called &OpenCurlyDoubleQuote;nech teff&period;”The nutty aspect of taste of the white grains is more like chestnut&semi; that of the dark ones is more like hazelnut&period; The red is the least expensive and least popular&period; The white teff grains have a blander taste&comma; but are more expensive&period; The dark ones come from hardier plants and have a more pronounced flavour&period; Traditionally&comma; the upper class ate the lighter-coloured varieties&comma; the lower classes the darker ones&period; According to the <a href&equals;"https&colon;&sol;&sol;www&period;ncbi&period;nlm&period;nih&period;gov&sol;pmc&sol;articles&sol;PMC4571201&sol;">National Library of Medicine<&sol;a>&comma; <a href&equals;"https&colon;&sol;&sol;www&period;azurestandard&period;com&sol;shop&sol;product&sol;food&sol;flour&sol;teff&sol;brown&sol;teff-flour-brown-unifine-gf&sol;11211&quest;package&equals;FL165&amp&semi;a&lowbar;aid&equals;9f7f3f6b0e">Brown teff<&sol;a> has more essential amino acids than white teff&comma; with lysine found in high concentrations in both types&period; Prolamin yields in teff are higher when extracted with tert-butanol compared to ethanol&period; Glutelin is the major protein fraction in teff&comma; with white teff having a higher proportion of glutelin than brown teff&period; Genetic variability between white and brown teff seed types is evident in the sodium dodecyl sulfate gel electrophoresis &lpar;SDS-PAGE&rpar; analysis&period; source<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;20230628&lowbar;0934571-1024x577&period;jpg" alt&equals;"" class&equals;"wp-image-1571"&sol;><figcaption class&equals;"wp-element-caption">Brown Teff grain<&sol;figcaption><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>Ivory is usually the color that my family and guests prefer&comma; but I am more inclined toward brown or red teff&period; Recently&comma; I purchased some Teff grain from Azure Standard&period; Even though I had to grind it myself&comma; the result was fantastic&period; The injera that I made was soft&comma; glossy&comma; and tasted exactly like how it did back home&period; I enjoyed the freshness and high nutritional value of the grain compared to pre-ground Teff flour&period; Azure Standard is where I purchase my <a href&equals;"https&colon;&sol;&sol;www&period;azurestandard&period;com&sol;shop&sol;product&sol;food&sol;grains&sol;teff&sol;brown&sol;teff-grain-brown&sol;11213&quest;package&equals;GR168&amp&semi;a&lowbar;aid&equals;9f7f3f6b0e">Teff grain<&sol;a> and<a href&equals;"https&colon;&sol;&sol;www&period;azurestandard&period;com&sol;shop&sol;product&sol;food&sol;flour&sol;teff&sol;brown&sol;teff-flour-brown-unifine-gf&sol;11211&quest;package&equals;FL165&amp&semi;a&lowbar;aid&equals;9f7f3f6b0e"> flour<&sol;a>&period; Their products are organic&comma; 100&percnt; Teff&comma; and reasonably priced&period; Use the code NEW15 to get a 15&percnt; discount on orders above &dollar;100 and enjoy free shipping at a drop-off location&period; <a href&equals;"https&colon;&sol;&sol;www&period;azurestandard&period;com&sol;&quest;a&lowbar;aid&equals;9f7f3f6b0e" target&equals;"&lowbar;blank" rel&equals;"noreferrer noopener">Click here<&sol;a> to learn more&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;07&sol;20230704&lowbar;1248371-1024x577&period;jpg" alt&equals;"brown teff Azure Standards" class&equals;"wp-image-1610"&sol;><figcaption class&equals;"wp-element-caption">this is the brown teff grain freshly ground injera&period; I didn&&num;8217&semi;t ferment it well as I was too eager to taste it&period; But surprisingly&comma; the injera bread turned out very glossy and soft&period;<&sol;figcaption><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-media-text alignwide is-stacked-on-mobile"><figure class&equals;"wp-block-media-text&lowbar;&lowbar;media"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;Screenshot-274-1&period;png" alt&equals;"" class&equals;"wp-image-1581 size-full"&sol;><&sol;figure><div class&equals;"wp-block-media-text&lowbar;&lowbar;content">&NewLine;<h2 class&equals;"wp-block-heading"><strong>Starter<&sol;strong><&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<p>To create amazing injera&comma; focus on developing numerous &&num;8220&semi;eyes&&num;8221&semi; while maintaining its tenderness and flexibility&period; It is crucial to have a healthy and active sourdough starter to achieve this&period; If you&&num;8217&semi;re new to using teff dough starter&comma; don&&num;8217&semi;t worry&excl; You can borrow some from a friend or make your own starter&period; Making an injera starter is similar to making a sourdough starter&comma; and remember&comma; you only need to make it ones&period; If you plan on making injera every week&comma; just follow these simple steps&colon; after making your injera&comma; reserve about 1&sol;2 cup of batter for your next dough starter and rinse everything well with water&period; You can even use this same rinsing water to make the dough&period; <&sol;p>&NewLine;<&sol;div><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>Step-by-step teff injera dough starter recipe <a href&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;teff-enjera-dough-starter&sol;">click here<&sol;a><&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading">Water<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>In my investigation&comma; I discovered that filtered water is more effective than tap water for fermenting injera&comma; resulting in better outcomes&period; Hard minerals and chemicals like chlorine are common contaminants found in tap water that can affect the quality of your injera&period; Although baking injera with certain amounts of hard minerals in water is fine&comma; chlorine will impact the fermentation process&comma; changing the taste of your final product and decreasing the fermentation rate&period; Fortunately&comma; filtered water increases the efficiency of yeast fermentation&comma; allowing it to rise more&comma; resulting in softer and fluffier injera&comma; while also eliminating the chlorine taste and smell from the water&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;07&sol;Screenshot-277-e1689006729175-1024x543&period;png" alt&equals;"" class&equals;"wp-image-1616"&sol;><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h1 class&equals;"wp-block-heading">Equipements<&sol;h1>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading">Mitad or Skillet<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>To ensure your injera turns out excellent&comma; it is crucial to choose the right cookware that suits your usage frequency&period; If you make injera frequently&comma; a conventional griddle mitad is a great option&period; You can also consider using a Wass mitad or Bethany griddle&period; In my experience&comma; the Bethany mitad tends to last longer than the Wass mitad&period; Although they are similarly priced&comma; the Wass mitad is more power-efficient&comma; which can help save on electricity bills&period; Additionally&comma; the Wass mitad is bulkier compared to the Bethany mitad&period; Therefore&comma; make a wise choice when selecting your injera cookware to achieve delicious and efficient injera every time&period; Personally&comma; I own both types and use them interchangeably&period; Please share your experience in the comments section and let me know which one you prefer&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;20230627&lowbar;1621571-1024x577&period;jpg" alt&equals;"" class&equals;"wp-image-1556"&sol;><&sol;figure>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;20230627&lowbar;1623551-1024x577&period;jpg" alt&equals;"" class&equals;"wp-image-1558"&sol;><&sol;figure>&NewLine;<&sol;div>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p> If you don&&num;8217&semi;t want to get a traditional griddle&comma; you can use a non-stick pan instead&comma; though the Injera won&&num;8217&semi;t be as good or big as the mitad-made ones&period; Another option to make Injera is to use a crepe-making machine with a wattage of 1400 or higher and a matching dome lid&period; I&&num;8217&semi;m currently investigating the most suitable crepe-making machine for making Injera and will add my discoveries to this post&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading">Sefed<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;58px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>Sefed is a type of traditional basket from Ethiopia that has many uses in households&period; It can be used for winnowing grains and removing injera bread from the mitad oven&period; There are two types of sefed baskets&comma; one made of hard material and the other is softer and more flexible&period; Personally&comma; I prefer the softer type as it helps to take the injera out of the oven with ease&period; You can find these baskets on Etsy&comma; or try your local Ethiopian store&comma; or ask a friend who might bring it for you from Ethiopia&period; If you cannot find one&comma; you can also consider looking for similar baskets from other cultures&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;20230630&lowbar;075705-1024x577&period;jpg" alt&equals;"" class&equals;"wp-image-1600"&sol;><&sol;figure>&NewLine;<&sol;div>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading">Step 1&colon; Preparing the dough<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>The initial stage of creating delicious teff injera involves preparing the batter&period; Precise measurement of ingredients is crucial during this process to avoid errors during the fermentation stage&period; Mix everything in a stand mixer for 7 to 10 minutes until the batter achieves a smooth texture&period; For the next step&comma; add water without stirring and leave it to rest in a warm area&period; <&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p>To enhance the taste&comma; my grandma prefers adding 1&sol;4 teaspoon of ground fenugreek&comma; which also contributes to the fluffiness and softness of the injera&period; Although this step is optional&comma; I&&num;8217&semi;ve always done it&comma; just like my grandma did it&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;20230630&lowbar;105204-1024x577&period;jpg" alt&equals;"" class&equals;"wp-image-1602"&sol;><figcaption class&equals;"wp-element-caption">If you prefer to use fenugreek&comma; roast it on medium low heat until it turns light brown&period; Stir continuously for 5-7 minutes&period; After that&comma; grind it using a coffee grinder&period;<&sol;figcaption><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow" style&equals;"flex-basis&colon;100&percnt;">&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;Screenshot-234-1-e1687909633942-1024x604&period;png" alt&equals;"" class&equals;"wp-image-1560"&sol;><&sol;figure>&NewLine;<&sol;div>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading">Step 2&colon; Fermentation<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>To get that signature tangy and sour flavor of traditional injera&comma; it&&num;8217&semi;s important to take your time with the fermentation process&period; It usually takes a week to achieve the soft&comma; fluffy texture of authentic injera&comma; but if you&&num;8217&semi;re in a hurry&comma; you can shorten the process to four days&period; However&comma; you won&&num;8217&semi;t get the same fluffy texture as the original&period; Adding baking soda after fermentation can help produce the desired &&num;8220&semi;eyes&&num;8221&semi; on your injera&period; To ferment the dough&comma; leave it in a warm place for three days&period; Afterward&comma; discard the hooch and add fresh water&comma; repeating the process every three to four days&comma; for a total of seven days&period; This is what gives injera its distinct tangy and sour flavor&comma; so don&&num;8217&semi;t skip any steps&excl; Remember to cover the batter while it rests and during fermentation to keep pests away&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;20230630&lowbar;075115-1024x577&period;jpg" alt&equals;"" class&equals;"wp-image-1598"&sol;><figcaption class&equals;"wp-element-caption">Freshly ground brown teff after 3 days fermentation<&sol;figcaption><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<p><&sol;p>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;Screenshot-233-1-e1687900067878-1024x604&period;png" alt&equals;"" class&equals;"wp-image-1553"&sol;><figcaption class&equals;"wp-element-caption">Ivory flour after 3 days fermentation<&sol;figcaption><&sol;figure>&NewLine;<&sol;div>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading"><strong>Step 3&colon; Absit &vert; G<&sol;strong>elatinization<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>In making injera&comma; absit is another essential step that plays a crucial role in the texture and formation of bubbles&period; This process involves hydrating starches to form a gel-like texture while also breaking down starches into simple sugars&period; These simple sugars serve as extra food for the microbes in the batter&comma; thereby aiding in the fermentation process&period; Furthermore&comma; absit acts as an emulsifier that binds together all the ingredients&comma; resulting in the smooth texture of the injera&period; Without it&comma; the injera would become dry and brittle after cooking&period; It&&num;8217&semi;s a vital component that should always be included in the recipe&comma; ensuring that you get that perfect&comma; authentic taste&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;Screenshot-235-e1686786154214-1024x578&period;png" alt&equals;"teff injera recipe" class&equals;"wp-image-1448"&sol;><figcaption class&equals;"wp-element-caption">Absit&sol;gelatinization<&sol;figcaption><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading"><strong>Step 4&colon; Making the injera&period;<&sol;strong><&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>The key to making delicious injera is in preparing the batter mix&period; To achieve perfect results&comma; the consistency of the batter mix is crucial&period; The mixture should be thick enough to create bubbles but not too thin&comma; or the edges will become too hard&comma; and it will stick to the oven&period; After preparing the batter mix&comma; the next crucial step is to heat the injera mitad oven at 300°F&period; Pour the batter mix slowly in a circular motion&comma; starting from the outside and moving towards the center&period; <&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<figure class&equals;"wp-block-image size-full"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;Screenshot-10&period;png" alt&equals;"" class&equals;"wp-image-1592"&sol;><&sol;figure>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<p><&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p><&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p>The volume of batter poured will determine the thickness of the injera&comma; and for even results&comma; make sure to spread the mixture evenly&period; As a beginner&comma; don&&num;8217&semi;t worry if your injera is not perfect the first time&period; Perfecting the art of making injera requires patience&comma; time&comma; and practice&period; Cook the injera for a couple of minutes and wait until about 50&percnt; of the air bubbles form&comma; then cover it with a lid to ensure even heat distribution&period; Once ready&comma; use a sefed to remove the injera from the mitad and lay it on a plate or another sefed&period; Layering the injera while it&&num;8217&semi;s hot helps it retain moisture and results in softer injera&period;<&sol;p>&NewLine;<&sol;div>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>Congratulations on making your own homemade teff injera&excl; Enjoy it with a hot bowl of traditional Ethiopian stew or any other dish you choose&period; Biruk Maed&excl;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;<&sol;div>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<figure class&equals;"wp-block-image size-full"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;06&sol;Screenshot-12-1&period;png" alt&equals;"" class&equals;"wp-image-1590"&sol;><&sol;figure>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow">&NewLine;<h2 class&equals;"wp-block-heading"><strong>Tips and Tricks<&sol;strong> <&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<p>Now that you have learned how to make injera from the beginning&comma; here are some useful suggestions and methods to ensure that your injera tastes delicious&excl;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div class&equals;"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex">&NewLine;<div class&equals;"wp-block-column is-layout-flow wp-block-column-is-layout-flow" style&equals;"flex-basis&colon;100&percnt;">&NewLine;<p>1&period; Experiment with the consistency of the batter to achieve the desired thickness of your injera by adding more or less water to it&period;<&sol;p>&NewLine;<&sol;div>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p>2&period; Don&&num;8217&semi;t forget to cover the skillet while cooking the injera to ensure that it cooks evenly&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p>3&period; If your injera doesn&&num;8217&semi;t have any eyes or is dry&comma; it may need additional fermentation time or the machine temperature may be too low&period; There could be other reasons why Injera doesn&&num;8217&semi;t have eyes&comma; and if you run into this kind of problem&comma; feel free to comment below&period;<&sol;p>&NewLine;<&sol;div>&NewLine;<&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<p><&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p>4&period; If you don’t want to wait for a long fermentation but still want your injera to have beautiful &OpenCurlyDoubleQuote;eyes” &lpar;bubbles&rpar;&comma; try adding <strong>sparkling water<&sol;strong> after the gelatinization step&period; The natural CO₂ in sparkling water helps create the desired texture&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<p>Here’s how&colon;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<ul class&equals;"wp-block-list">&NewLine;<li>After mixing in the gelatinized batter&comma; let the dough rest for about <strong>3 hours<&sol;strong>&period;<&sol;li>&NewLine;&NewLine;&NewLine;&NewLine;<li>Then&comma; add <strong>sparkling mineral water<&sol;strong> until you reach the desired consistency&period;<&sol;li>&NewLine;&NewLine;&NewLine;&NewLine;<li>Cook your injera as usual&period;<&sol;li>&NewLine;<&sol;ul>&NewLine;&NewLine;&NewLine;&NewLine;<p>✅ This method works for both <strong>shorter fermentation<&sol;strong> and <strong>longer-fermented doughs<&sol;strong> that need an extra boost&period;<br>✅ It’s <strong>foolproof<&sol;strong> and works every time&period;<br>✅ I prefer this over baking soda&comma; since baking soda can leave an undesirable taste&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<hr class&equals;"wp-block-separator has-alpha-channel-opacity"&sol;>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-image size-large"><img src&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wp-content&sol;uploads&sol;2023&sol;07&sol;Untitled-design-57-1024x576&period;png" alt&equals;"" class&equals;"wp-image-1997"&sol;><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<h3 class&equals;"wp-block-heading">🛒 Save Money on Sparkling Water<&sol;h3>&NewLine;&NewLine;&NewLine;&NewLine;<p>To make this tip even easier&comma; you can&colon;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<ul class&equals;"wp-block-list">&NewLine;<li>Buy a <strong>12-pack of sparkling water cans<&sol;strong> from my <a href&equals;"https&colon;&sol;&sol;www&period;amazon&period;com&sol;shop&sol;samrawitasfaw&sol;list&sol;1P4GLCH36FFXP&quest;ref&lowbar;&equals;cm&lowbar;sw&lowbar;r&lowbar;cp&lowbar;ud&lowbar;aipsflist&lowbar;5HW9SZKXBYENSRNGDZDF">Amazon<&sol;a> shop for convenience&period;<&sol;li>&NewLine;&NewLine;&NewLine;&NewLine;<li>Or&comma; invest in a <a href&equals;"https&colon;&sol;&sol;www&period;amazon&period;com&sol;shop&sol;samrawitasfaw&sol;list&sol;1P4GLCH36FFXP&quest;ref&lowbar;&equals;cm&lowbar;sw&lowbar;r&lowbar;cp&lowbar;ud&lowbar;aipsflist&lowbar;5HW9SZKXBYENSRNGDZDF"><strong>SodaStream machine<&sol;strong> <&sol;a>if you also enjoy drinking sparkling water at home — it’s a money-saving choice in the long run&period;<&sol;li>&NewLine;<&sol;ul>&NewLine;&NewLine;&NewLine;&NewLine;<p>👉 I’ve hand-picked some <strong>reasonably priced options<&sol;strong> for you&comma; because just like in my kitchen&comma; I always try to save money while still getting the best results&period;<&sol;p>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading">Check my <a href&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;shop&sol;">shop<&sol;a> or amazon store for Spices and Kitchen <a href&equals;"https&colon;&sol;&sol;www&period;amazon&period;com&sol;shop&sol;samrawitasfaw" target&equals;"&lowbar;blank" rel&equals;"noreferrer noopener">gadgets<&sol;a>&period;<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<h2 class&equals;"wp-block-heading">If you prefer learning through visuals&comma; here is a video that might be more appealing to you&period;<&sol;h2>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;<figure class&equals;"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio"><div class&equals;"wp-block-embed&lowbar;&lowbar;wrapper">&NewLine;<amp-youtube layout&equals;"responsive" width&equals;"1200" height&equals;"675" data-videoid&equals;"9BO4pqViS4g" data-param-t&equals;"81s" title&equals;"How to Make 100&percnt; Teff Enjera in America Samrawit Asfaw"><a placeholder href&equals;"https&colon;&sol;&sol;www&period;youtube&period;com&sol;watch&quest;v&equals;9BO4pqViS4g&amp&semi;t&equals;81s"><img src&equals;"https&colon;&sol;&sol;i&period;ytimg&period;com&sol;vi&sol;9BO4pqViS4g&sol;hqdefault&period;jpg" layout&equals;"fill" object-fit&equals;"cover" alt&equals;"How to Make 100&percnt; Teff Enjera in America Samrawit Asfaw"><&sol;a><&sol;amp-youtube>&NewLine;<&sol;div><&sol;figure>&NewLine;&NewLine;&NewLine;&NewLine;<div style&equals;"height&colon;100px" aria-hidden&equals;"true" class&equals;"wp-block-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;<div id&equals;"recipe"><&sol;div><div id&equals;"wprm-recipe-container-559" class&equals;"wprm-recipe-container" data-recipe-id&equals;"559" data-servings&equals;"0"><div class&equals;"wprm-recipe wprm-recipe-template-basic"><div class&equals;"wprm-container-float-left">&NewLine; &NewLine;<&sol;div>&NewLine;<a href&equals;"https&colon;&sol;&sol;samracooks&period;com&sol;wprm&lowbar;print&sol;100-teff-injera" style&equals;"color&colon; &num;333333&semi;" class&equals;"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id&equals;"559" data-template&equals;"" target&equals;"&lowbar;blank" rel&equals;"nofollow"><span class&equals;"wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns&equals;"http&colon;&sol;&sol;www&period;w3&period;org&sol;2000&sol;svg" xmlns&colon;xlink&equals;"http&colon;&sol;&sol;www&period;w3&period;org&sol;1999&sol;xlink" x&equals;"0px" y&equals;"0px" width&equals;"16px" height&equals;"16px" viewBox&equals;"0 0 24 24"><g ><path fill&equals;"&num;333333" d&equals;"M19&comma;5&period;09V1c0-0&period;552-0&period;448-1-1-1H6C5&period;448&comma;0&comma;5&comma;0&period;448&comma;5&comma;1v4&period;09C2&period;167&comma;5&period;569&comma;0&comma;8&period;033&comma;0&comma;11v7c0&comma;0&period;552&comma;0&period;448&comma;1&comma;1&comma;1h4v4c0&comma;0&period;552&comma;0&period;448&comma;1&comma;1&comma;1h12c0&period;552&comma;0&comma;1-0&period;448&comma;1-1v-4h4c0&period;552&comma;0&comma;1-0&period;448&comma;1-1v-7C24&comma;8&period;033&comma;21&period;833&comma;5&period;569&comma;19&comma;5&period;09z M7&comma;2h10v3H7V2z M17&comma;22H7v-9h10V22z M18&comma;10c-0&period;552&comma;0-1-0&period;448-1-1c0-0&period;552&comma;0&period;448-1&comma;1-1s1&comma;0&period;448&comma;1&comma;1C19&comma;9&period;552&comma;18&period;552&comma;10&comma;18&comma;10z"&sol;><&sol;g><&sol;svg><&sol;span> Print<&sol;a>&NewLine;&NewLine;<div class&equals;"wprm-spacer" style&equals;"height&colon; 5px&semi;"><&sol;div>&NewLine;<h2 class&equals;"wprm-recipe-name wprm-block-text-bold">100&percnt; teff Injera<&sol;h2>&NewLine;<style>&num;wprm-recipe-rating-0 &period;wprm-rating-star&period;wprm-rating-star-full svg &ast; &lbrace; fill&colon; &num;343434&semi; &rcub;&num;wprm-recipe-rating-0 &period;wprm-rating-star&period;wprm-rating-star-33 svg &ast; &lbrace; fill&colon; url&lpar;&num;wprm-recipe-rating-0-33&rpar;&semi; &rcub;&num;wprm-recipe-rating-0 &period;wprm-rating-star&period;wprm-rating-star-50 svg &ast; &lbrace; fill&colon; url&lpar;&num;wprm-recipe-rating-0-50&rpar;&semi; &rcub;&num;wprm-recipe-rating-0 &period;wprm-rating-star&period;wprm-rating-star-66 svg &ast; &lbrace; fill&colon; url&lpar;&num;wprm-recipe-rating-0-66&rpar;&semi; &rcub;linearGradient&num;wprm-recipe-rating-0-33 stop &lbrace; stop-color&colon; &num;343434&semi; &rcub;linearGradient&num;wprm-recipe-rating-0-50 stop &lbrace; stop-color&colon; &num;343434&semi; &rcub;linearGradient&num;wprm-recipe-rating-0-66 stop &lbrace; stop-color&colon; &num;343434&semi; &rcub;<&sol;style><svg xmlns&equals;"http&colon;&sol;&sol;www&period;w3&period;org&sol;2000&sol;svg" width&equals;"0" height&equals;"0" style&equals;"display&colon;block&semi;width&colon;0px&semi;height&colon;0px"><defs><linearGradient id&equals;"wprm-recipe-rating-0-33"><stop offset&equals;"0&percnt;" stop-opacity&equals;"1" &sol;><stop offset&equals;"33&percnt;" stop-opacity&equals;"1" &sol;><stop offset&equals;"33&percnt;" stop-opacity&equals;"0" &sol;><stop offset&equals;"100&percnt;" stop-opacity&equals;"0" &sol;><&sol;linearGradient><&sol;defs><defs><linearGradient id&equals;"wprm-recipe-rating-0-50"><stop offset&equals;"0&percnt;" stop-opacity&equals;"1" &sol;><stop offset&equals;"50&percnt;" stop-opacity&equals;"1" &sol;><stop offset&equals;"50&percnt;" stop-opacity&equals;"0" &sol;><stop offset&equals;"100&percnt;" stop-opacity&equals;"0" &sol;><&sol;linearGradient><&sol;defs><defs><linearGradient id&equals;"wprm-recipe-rating-0-66"><stop offset&equals;"0&percnt;" stop-opacity&equals;"1" &sol;><stop offset&equals;"66&percnt;" stop-opacity&equals;"1" &sol;><stop offset&equals;"66&percnt;" stop-opacity&equals;"0" &sol;><stop offset&equals;"100&percnt;" stop-opacity&equals;"0" &sol;><&sol;linearGradient><&sol;defs><&sol;svg><div id&equals;"wprm-recipe-rating-0" class&equals;"wprm-recipe-rating wprm-recipe-rating-recipe-559"><span class&equals;"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full" data-rating&equals;"1" data-color&equals;"&num;343434" style&equals;"font-size&colon; 1em&semi;"><svg width&equals;"16px" height&equals;"16px" version&equals;"1&period;1" viewBox&equals;"0 0 24 24" xmlns&equals;"http&colon;&sol;&sol;www&period;w3&period;org&sol;2000&sol;svg"><path fill&equals;"none" stroke&equals;"&num;343434" stroke-width&equals;"2" stroke-linejoin&equals;"round" d&equals;"M11&period;99&comma;1&period;94c-&period;35&comma;0-&period;67&period;19-&period;83&period;51l-2&period;56&comma;5&period;2c-&period;11&period;24-&period;34&period;4-&period;61&period;43l-5&period;75&period;83c-&period;35&period;05-&period;64&period;3-&period;74&period;64-&period;11&period;34&comma;0&comma;&period;7&period;22&period;94l4&period;16&comma;4&period;05c&period;19&period;19&period;27&period;45&period;22&period;7l-&period;98&comma;5&period;72c-&period;06&period;35&period;1&period;7&period;37&period;9&period;29&period;21&period;66&period;24&period;98&period;08l5&period;14-2&period;71h0c&period;24-&period;13&period;51-&period;13&period;75&comma;0l5&period;14&comma;2&period;71c&period;32&period;16&period;69&period;13&period;98-&period;08&period;29-&period;21&period;43-&period;56&period;37-&period;9l-&period;98-5&period;72h0c-&period;05-&period;26&period;05-&period;53&period;22-&period;7l4&period;16-4&period;05h0c&period;26-&period;24&period;34-&period;61&period;22-&period;94s-&period;4-&period;58-&period;74-&period;64l-5&period;75-&period;83c-&period;26-&period;03-&period;48-&period;21-&period;61-&period;43l-2&period;56-5&period;2c-&period;16-&period;32-&period;48-&period;53-&period;83-&period;51&comma;0&comma;0-&period;02&comma;0-&period;02&comma;0Z"&sol;><&sol;svg><&sol;span><span class&equals;"wprm-rating-star wprm-rating-star-2 wprm-rating-star-full" data-rating&equals;"2" data-color&equals;"&num;343434" style&equals;"font-size&colon; 1em&semi;"><svg width&equals;"16px" height&equals;"16px" version&equals;"1&period;1" viewBox&equals;"0 0 24 24" xmlns&equals;"http&colon;&sol;&sol;www&period;w3&period;org&sol;2000&sol;svg"><path fill&equals;"none" stroke&equals;"&num;343434" stroke-width&equals;"2" stroke-linejoin&equals;"round" d&equals;"M11&period;99&comma;1&period;94c-&period;35&comma;0-&period;67&period;19-&period;83&period;51l-2&period;56&comma;5&period;2c-&period;11&period;24-&period;34&period;4-&period;61&period;43l-5&period;75&period;83c-&period;35&period;05-&period;64&period;3-&period;74&period;64-&period;11&period;34&comma;0&comma;&period;7&period;22&period;94l4&period;16&comma;4&period;05c&period;19&period;19&period;27&period;45&period;22&period;7l-&period;98&comma;5&period;72c-&period;06&period;35&period;1&period;7&period;37&period;9&period;29&period;21&period;66&period;24&period;98&period;08l5&period;14-2&period;71h0c&period;24-&period;13&period;51-&period;13&period;75&comma;0l5&period;14&comma;2&period;71c&period;32&period;16&period;69&period;13&period;98-&period;08&period;29-&period;21&period;43-&period;56&period;37-&period;9l-&period;98-5&period;72h0c-&period;05-&period;26&period;05-&period;53&period;22-&period;7l4&period;16-4&period;05h0c&period;26-&period;24&period;34-&period;61&period;22-&period;94s-&period;4-&period;58-&period;74-&period;64l-5&period;75-&period;83c-&period;26-&period;03-&period;48-&period;21-&period;61-&period;43l-2&period;56-5&period;2c-&period;16-&period;32-&period;48-&period;53-&period;83-&period;51&comma;0&comma;0-&period;02&comma;0-&period;02&comma;0Z"&sol;><&sol;svg><&sol;span><span class&equals;"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full" data-rating&equals;"3" data-color&equals;"&num;343434" style&equals;"font-size&colon; 1em&semi;"><svg width&equals;"16px" height&equals;"16px" version&equals;"1&period;1" viewBox&equals;"0 0 24 24" xmlns&equals;"http&colon;&sol;&sol;www&period;w3&period;org&sol;2000&sol;svg"><path fill&equals;"none" stroke&equals;"&num;343434" stroke-width&equals;"2" stroke-linejoin&equals;"round" d&equals;"M11&period;99&comma;1&period;94c-&period;35&comma;0-&period;67&period;19-&period;83&period;51l-2&period;56&comma;5&period;2c-&period;11&period;24-&period;34&period;4-&period;61&period;43l-5&period;75&period;83c-&period;35&period;05-&period;64&period;3-&period;74&period;64-&period;11&period;34&comma;0&comma;&period;7&period;22&period;94l4&period;16&comma;4&period;05c&period;19&period;19&period;27&period;45&period;22&period;7l-&period;98&comma;5&period;72c-&period;06&period;35&period;1&period;7&period;37&period;9&period;29&period;21&period;66&period;24&period;98&period;08l5&period;14-2&period;71h0c&period;24-&period;13&period;51-&period;13&period;75&comma;0l5&period;14&comma;2&period;71c&period;32&period;16&period;69&period;13&period;98-&period;08&period;29-&period;21&period;43-&period;56&period;37-&period;9l-&period;98-5&period;72h0c-&period;05-&period;26&period;05-&period;53&period;22-&period;7l4&period;16-4&period;05h0c&period;26-&period;24&period;34-&period;61&period;22-&period;94s-&period;4-&period;58-&period;74-&period;64l-5&period;75-&period;83c-&period;26-&period;03-&period;48-&period;21-&period;61-&period;43l-2&period;56-5&period;2c-&period;16-&period;32-&period;48-&period;53-&period;83-&period;51&comma;0&comma;0-&period;02&comma;0-&period;02&comma;0Z"&sol;><&sol;svg><&sol;span><span class&equals;"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full" data-rating&equals;"4" data-color&equals;"&num;343434" style&equals;"font-size&colon; 1em&semi;"><svg width&equals;"16px" height&equals;"16px" version&equals;"1&period;1" viewBox&equals;"0 0 24 24" xmlns&equals;"http&colon;&sol;&sol;www&period;w3&period;org&sol;2000&sol;svg"><path fill&equals;"none" stroke&equals;"&num;343434" stroke-width&equals;"2" stroke-linejoin&equals;"round" d&equals;"M11&period;99&comma;1&period;94c-&period;35&comma;0-&period;67&period;19-&period;83&period;51l-2&period;56&comma;5&period;2c-&period;11&period;24-&period;34&period;4-&period;61&period;43l-5&period;75&period;83c-&period;35&period;05-&period;64&period;3-&period;74&period;64-&period;11&period;34&comma;0&comma;&period;7&period;22&period;94l4&period;16&comma;4&period;05c&period;19&period;19&period;27&period;45&period;22&period;7l-&period;98&comma;5&period;72c-&period;06&period;35&period;1&period;7&period;37&period;9&period;29&period;21&period;66&period;24&period;98&period;08l5&period;14-2&period;71h0c&period;24-&period;13&period;51-&period;13&period;75&comma;0l5&period;14&comma;2&period;71c&period;32&period;16&period;69&period;13&period;98-&period;08&period;29-&period;21&period;43-&period;56&period;37-&period;9l-&period;98-5&period;72h0c-&period;05-&period;26&period;05-&period;53&period;22-&period;7l4&period;16-4&period;05h0c&period;26-&period;24&period;34-&period;61&period;22-&period;94s-&period;4-&period;58-&period;74-&period;64l-5&period;75-&period;83c-&period;26-&period;03-&period;48-&period;21-&period;61-&period;43l-2&period;56-5&period;2c-&period;16-&period;32-&period;48-&period;53-&period;83-&period;51&comma;0&comma;0-&period;02&comma;0-&period;02&comma;0Z"&sol;><&sol;svg><&sol;span><span class&equals;"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full" data-rating&equals;"5" data-color&equals;"&num;343434" style&equals;"font-size&colon; 1em&semi;"><svg width&equals;"16px" height&equals;"16px" version&equals;"1&period;1" viewBox&equals;"0 0 24 24" xmlns&equals;"http&colon;&sol;&sol;www&period;w3&period;org&sol;2000&sol;svg"><path fill&equals;"none" stroke&equals;"&num;343434" stroke-width&equals;"2" stroke-linejoin&equals;"round" d&equals;"M11&period;99&comma;1&period;94c-&period;35&comma;0-&period;67&period;19-&period;83&period;51l-2&period;56&comma;5&period;2c-&period;11&period;24-&period;34&period;4-&period;61&period;43l-5&period;75&period;83c-&period;35&period;05-&period;64&period;3-&period;74&period;64-&period;11&period;34&comma;0&comma;&period;7&period;22&period;94l4&period;16&comma;4&period;05c&period;19&period;19&period;27&period;45&period;22&period;7l-&period;98&comma;5&period;72c-&period;06&period;35&period;1&period;7&period;37&period;9&period;29&period;21&period;66&period;24&period;98&period;08l5&period;14-2&period;71h0c&period;24-&period;13&period;51-&period;13&period;75&comma;0l5&period;14&comma;2&period;71c&period;32&period;16&period;69&period;13&period;98-&period;08&period;29-&period;21&period;43-&period;56&period;37-&period;9l-&period;98-5&period;72h0c-&period;05-&period;26&period;05-&period;53&period;22-&period;7l4&period;16-4&period;05h0c&period;26-&period;24&period;34-&period;61&period;22-&period;94s-&period;4-&period;58-&period;74-&period;64l-5&period;75-&period;83c-&period;26-&period;03-&period;48-&period;21-&period;61-&period;43l-2&period;56-5&period;2c-&period;16-&period;32-&period;48-&period;53-&period;83-&period;51&comma;0&comma;0-&period;02&comma;0-&period;02&comma;0Z"&sol;><&sol;svg><&sol;span><&sol;div>&NewLine;<div class&equals;"wprm-spacer" style&equals;"height&colon; 5px&semi;"><&sol;div>&NewLine;&NewLine;<div class&equals;"wprm-spacer"><&sol;div>&NewLine;<div class&equals;"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class&equals;"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style&equals;""><span class&equals;"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course <&sol;span><span class&equals;"wprm-recipe-course wprm-block-text-normal">bread&comma; Main Course&comma; teff<&sol;span><&sol;div><div class&equals;"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style&equals;""><span class&equals;"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine <&sol;span><span class&equals;"wprm-recipe-cuisine wprm-block-text-normal">Eritrean&comma; Ethiopian<&sol;span><&sol;div><div class&equals;"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style&equals;""><span class&equals;"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword <&sol;span><span class&equals;"wprm-recipe-keyword wprm-block-text-normal">teff&comma; teffenjera<&sol;span><&sol;div><&sol;div>&NewLine;<div class&equals;"wprm-spacer"><&sol;div>&NewLine;<div class&equals;"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal"><div class&equals;"wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style&equals;""><span class&equals;"wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time <&sol;span><span class&equals;"wprm-recipe-time wprm-block-text-normal"><span class&equals;"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook&lowbar;time wprm-recipe-cook&lowbar;time-minutes">40<span class&equals;"sr-only screen-reader-text wprm-screen-reader-text"> minutes<&sol;span><&sol;span> <span class&equals;"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook&lowbar;time-unit wprm-recipe-cook&lowbar;timeunit-minutes" aria-hidden&equals;"true">minutes<&sol;span><&sol;span><&sol;div><&sol;div>&NewLine;<div class&equals;"wprm-spacer"><&sol;div>&NewLine;&NewLine;&NewLine;&NewLine;&NewLine;&NewLine;<div id&equals;"recipe-559-ingredients" class&equals;"wprm-recipe-ingredients-container wprm-recipe-559-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe&equals;"559" data-servings&equals;"0"><h3 class&equals;"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style&equals;"">Ingredients<&sol;h3><div class&equals;"wprm-recipe-ingredient-group"><ul class&equals;"wprm-recipe-ingredients"><li class&equals;"wprm-recipe-ingredient" style&equals;"list-style-type&colon; disc&semi;" data-uid&equals;"0"><span class&equals;"wprm-recipe-ingredient-amount">4<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-unit">Cups<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-name">Teff Flour<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">I used Azure&period; link in blog<&sol;span><&sol;li><li class&equals;"wprm-recipe-ingredient" style&equals;"list-style-type&colon; disc&semi;" data-uid&equals;"1"><span class&equals;"wprm-recipe-ingredient-amount">9 1&sol;2<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-unit">Cups<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-name">water<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">filtered Preferred <&sol;span><&sol;li><li class&equals;"wprm-recipe-ingredient" style&equals;"list-style-type&colon; disc&semi;" data-uid&equals;"2"><span class&equals;"wprm-recipe-ingredient-amount">1&sol;2 -1<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-unit">cup<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-name">Teff starter<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">use 1 cup if it is fresh starter<&sol;span><&sol;li><li class&equals;"wprm-recipe-ingredient" style&equals;"list-style-type&colon; disc&semi;" data-uid&equals;"3"><span class&equals;"wprm-recipe-ingredient-amount">1&sol;4<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-unit">tsp<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-name">fenugreek roasted and ground<&sol;span>&&num;32&semi;<span class&equals;"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">&lpar;optional&rpar;<&sol;span><&sol;li><&sol;ul><&sol;div><&sol;div>&NewLine;<div id&equals;"recipe-559-instructions" class&equals;"wprm-recipe-instructions-container wprm-recipe-559-instructions-container wprm-block-text-normal" data-recipe&equals;"559"><h3 class&equals;"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style&equals;"">Instructions<&sol;h3><div class&equals;"wprm-recipe-instruction-group"><h4 class&equals;"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Dough<&sol;h4><ul class&equals;"wprm-recipe-instructions"><li id&equals;"wprm-recipe-559-step-0-0" class&equals;"wprm-recipe-instruction" style&equals;"list-style-type&colon; decimal&semi;"><div class&equals;"wprm-recipe-instruction-text" style&equals;"margin-bottom&colon; 5px&semi;"><span style&equals;"display&colon; block&semi;">Mix 1 cup of dough starter with 4 cups of teff flour and gradually add 2 cups of warm water&period; The consistency should be thick yet even and smooth&period; use a stand mixer to mix for 10-12 minutes on a slow speed&period;<&sol;span><&sol;div><&sol;li><li id&equals;"wprm-recipe-559-step-0-1" class&equals;"wprm-recipe-instruction" style&equals;"list-style-type&colon; decimal&semi;"><div class&equals;"wprm-recipe-instruction-text" style&equals;"margin-bottom&colon; 5px&semi;"><span style&equals;"display&colon; block&semi;">Pour 5 to 6 cups of water over the dough&comma; enough to cover it by half an inch&period; Do not mix&comma; just cover and leave to ferment for three days&period; depending on the temperature of your home&period; if it is during winter and your home is cold ferment it for longer&period; see the picture on the blog to get an idea of what it should look like<&sol;span><&sol;div><&sol;li><li id&equals;"wprm-recipe-559-step-0-2" class&equals;"wprm-recipe-instruction" style&equals;"list-style-type&colon; decimal&semi;"><div class&equals;"wprm-recipe-instruction-text" style&equals;"margin-bottom&colon; 5px&semi;"><span style&equals;"display&colon; block&semi;">Discard the old water and replace it with fresh water&period; Let it ferment again for three days and then discard the water again&period; After this&comma; add 1 cup of water and mix well&period;<&sol;span><div class&equals;"wprm-spacer"><&sol;div><span style&equals;"display&colon; block&semi;">If it is winter add one or two more days of fermentation&period; you will have to change the water for the 3rd time and leave 1&sol;2 cup of water in &lpar;as shown on the video<&sol;span><&sol;div><&sol;li><&sol;ul><&sol;div><div class&equals;"wprm-recipe-instruction-group"><h4 class&equals;"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Absit<&sol;h4><ul class&equals;"wprm-recipe-instructions"><li id&equals;"wprm-recipe-559-step-1-0" class&equals;"wprm-recipe-instruction" style&equals;"list-style-type&colon; decimal&semi;"><div class&equals;"wprm-recipe-instruction-text" style&equals;"margin-bottom&colon; 5px&semi;"><span style&equals;"display&colon; block&semi;">For preparing absit&comma; boil 1 1&sol;2 cups of water and then turn off the heat&period; Mix 1 cup of the batter with the boiled water and stir well until dissolved&period; Turn on the heat and cook for about 2-3 minutes or until the absit bubbles&period; Remove from heat and let it cool to bring down its temperature&period;<&sol;span><&sol;div><&sol;li><li id&equals;"wprm-recipe-559-step-1-1" class&equals;"wprm-recipe-instruction" style&equals;"list-style-type&colon; decimal&semi;"><div class&equals;"wprm-recipe-instruction-text" style&equals;"margin-bottom&colon; 5px&semi;"><span style&equals;"display&colon; block&semi;">Once the absit is warm&comma; mix it with the injera batter and let it rest for 3 to 4 hours&comma; you will see lots of bubbles forming then keep it in the fridge another 2 to 4 hours to overnight&period; I highly recommend overnight&period; <&sol;span><&sol;div><&sol;li><&sol;ul><&sol;div><div class&equals;"wprm-recipe-instruction-group"><h4 class&equals;"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Cooking <&sol;h4><ul class&equals;"wprm-recipe-instructions"><li id&equals;"wprm-recipe-559-step-2-0" class&equals;"wprm-recipe-instruction" style&equals;"list-style-type&colon; decimal&semi;"><div class&equals;"wprm-recipe-instruction-text" style&equals;"margin-bottom&colon; 5px&semi;"><span style&equals;"display&colon; block&semi;">If you leave it overnight&comma; you will see hooch form on top&comma; pour it into a cup then use it to thin the batter as needed&period; If you have to add water it has to be cold water from the fridge&period; The batter consistency should be light and thin&comma; resembling that of crepe and pancake&period; You can cook the batter at this point or store it for later use&period; Ensure the consistency is not too thin&period;<&sol;span><&sol;div><&sol;li><li id&equals;"wprm-recipe-559-step-2-1" class&equals;"wprm-recipe-instruction" style&equals;"list-style-type&colon; decimal&semi;"><div class&equals;"wprm-recipe-instruction-text" style&equals;"margin-bottom&colon; 5px&semi;"><span style&equals;"display&colon; block&semi;">The griddle needs to be preheated to 300°F or 150°C&period; Gently pour the batter on the griddle&&num;39&semi;s surface in a circular motion&period; Wait for a few seconds to allow holes to appear on the injera&&num;39&semi;s surface&comma; then cover and cook for an additional minute&period;<&sol;span><&sol;div><&sol;li><&sol;ul><&sol;div><&sol;div>&NewLine;<div id&equals;"recipe-video"><&sol;div>&NewLine;&NewLine;<&sol;div><&sol;div>&NewLine;&NewLine;&NewLine;<p><&sol;p>&NewLine; <div class&equals;"mnet&lowbar;plugin codeblock" style&equals;"text-align&colon;center&semi;margin&colon; 0 auto&semi;" data-slot-position&equals;"Below Article">&NewLine; <div id&equals;"943780924"> &NewLine; <script type&equals;"text&sol;javascript"> &NewLine; try &lbrace; &NewLine; window&period;&lowbar;mNHandle&period;queue&period;push&lpar;function &lpar;&rpar;&lbrace; &NewLine; window&period;&lowbar;mNDetails&period;loadTag&lpar;"943780924"&comma; "300x250"&comma; "943780924"&rpar;&semi; &NewLine; &rcub;&rpar;&semi; &NewLine; &rcub; &NewLine; catch &lpar;error&rpar; &lbrace;&rcub; &NewLine; <&sol;script> &NewLine;<&sol;div>&NewLine; <&sol;div>&NewLine;

Exit mobile version