Injera (Ethiopian Flatbread)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the teff flour and all-purpose flour in a large bowl.

   Ongeveer 1 min

   Tip van de kok: Mixing flours helps achieve a better texture for beginners.

2. 2

   Gradually add the warm water to the flour mixture, whisking constantly to prevent lumps.

   Ongeveer 3 min

   Tip van de kok: Start with a thick batter to ensure all flour is incorporated, then thin as needed.

3. 3

   Continue whisking until you have a smooth, thin batter, similar to crepe batter.

   Ongeveer 2 min

4. 4

   Cover the bowl loosely with a clean kitchen towel or plastic wrap.

5. 5

   Let the batter ferment at room temperature for at least 24 hours, or up to 3 days, stirring once a day.

   Ongeveer 1 dag

   Tip van de kok: The longer it ferments, the tangier the injera will be. You should see small bubbles forming on the surface.

6. 6

   After fermentation, the batter will likely have separated with water on top.

7. 7

   Pour off about half of the separated water, then add the boiling water to the remaining batter.

   Ongeveer 1 min

   Tip van de kok: This step, called 'absit', helps to thicken and stabilize the batter.

8. 8

   Stir well to combine, creating a paste-like consistency.

   Ongeveer 1 min

9. 9

   Return this paste to the main batter and mix thoroughly.

   Ongeveer 1 min

10. 10

    Add the baking soda to the batter and stir gently.

    Ongeveer 1 min

    Tip van de kok: Baking soda helps with leavening and creates the characteristic 'eyes' (holes) on the injera.

11. 11

    Heat a large non-stick pan or griddle over medium heat.

    Ongeveer 2 min

    Tip van de kok: A well-seasoned cast iron pan also works well.

12. 12

    Lightly grease the pan with a small amount of vegetable oil, then wipe off any excess with a paper towel.

    Tip van de kok: Too much oil will prevent the injera from forming proper 'eyes'.

13. 13

    Pour a ladleful of batter into the hot pan, starting from the outside and swirling inwards to form an even circle.

    Tip van de kok: The amount of batter depends on your pan size; aim for a thin layer.

14. 14

    Cook the injera without flipping until small holes (eyes) appear on the surface and the edges begin to curl up.

    Ongeveer 2 min

    Tip van de kok: This usually takes 1-3 minutes. The injera should not brown.

15. 15

    Cover the pan with a lid during the last minute of cooking to steam the top and ensure it's fully set.

    Ongeveer 1 min

16. 16

    Carefully remove the injera from the pan and place it on a clean plate.

    Tip van de kok: It should be soft and pliable.

17. 17

    Repeat with the remaining batter, stacking the cooked injera on top of each other to keep them warm and moist.

    Ongeveer 20 min

    Tip van de kok: Adjust heat as needed to maintain consistent cooking.