Injera (Ethiopian Flatbread)

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

1. 1

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

   Yaklaşık 1 dk.

   Aşçının notu: 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.

   Yaklaşık 3 dk.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

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.

   Yaklaşık 1 gün

   Aşçının notu: 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.

   Yaklaşık 1 dk.

   Aşçının notu: This step, called 'absit', helps to thicken and stabilize the batter.

8. 8

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

   Yaklaşık 1 dk.

9. 9

   Return this paste to the main batter and mix thoroughly.

   Yaklaşık 1 dk.

10. 10

    Add the baking soda to the batter and stir gently.

    Yaklaşık 1 dk.

    Aşçının notu: 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.

    Yaklaşık 2 dk.

    Aşçının notu: 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.

    Aşçının notu: 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.

    Aşçının notu: 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.

    Yaklaşık 2 dk.

    Aşçının notu: 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.

    Yaklaşık 1 dk.

16. 16

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

    Aşçının notu: 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.

    Yaklaşık 20 dk.

    Aşçının notu: Adjust heat as needed to maintain consistent cooking.