6 1/2 cups (750 g) teff flour (see note) 7 cups (1.75 L) bottled water, plus more as needed Vegetable oil for oiling pan. It features a 1,450-watt electric power with full range of temperature, adjustable up to 500 degrees Fahrenheit, ideal for various international baking. Also stir in the baking powder. After 24 hours, you’ll see that your batter is alive and fermenting. But Truth be told, a traditional Injera recipe is much more than that. Page 1 of 5. It is the heart of the Ethiopian food culture, A culture rich in tastes and natural food dishes blooming with tastes and smells that make you always want to come back for more. This is a traditional Ethiopia flatbread cooked in a frying pan. To cook the injera, use a non-stick crêpe pan or skillet, or large, traditional mitad. $134.99 $114.99 Inventory policy : 82 Enjoy an all-purpose 16’’ diameter premium, non-stick grill to make Injera, bake assortments of flatbread, Pizza and much more. 100% Teff Injera is a fermented, usually yeast-risen, iron-rich flatbread that is prepared in a pan, like a thick crepe. We previously featured this recipe for a modified approach to making injera with a less lengthy process, but now we’d like to share some well laid out instructions for making traditional injera courtesy of Mary Ostyn. 99. Designed by The Egghead © 2015 - 2020 WASS Electronics Inc. Moisten a paper towel with oil and wipe the surface, then place the pan over medium-high heat. Some people like to blend it 50/50 with wheat or barley. Teff also known as Eragrostis tef is a tiny seed-like species of lovegrass native to the highlands of Ethiopia. Side note: we have also made other foods on this mitad (other traditional Ethiopian breads, dabo, ambasha, etc). Teff Injera is very nutritious and is rich in iron, protein, dietary fiber, magnesium, calcium, zinc and vitamins. Coconut oil for pan Every batch you make with the WASS Digital Mitad Grill will be amazing! 4.0 out of 5 stars 2. Traditional Injera. All you need to make Injera is: 1. teff flour (or some plain flour or rice flour) 2. water 3. salt 4. vegetable oil or ghee for cooking Let’s get started. Injera is traditionally made from Teff flour but you can also use buckwheat or wheat flour. Injera made the traditional way – on mitad, a clay plate placed over a fire. It is usually an accompaniment to curries and often takes on the role of plate and scooping spoon too. Congratulations, you have just made authentic Ethiopian Injera using your WASS Digital Mitad Grill. If you don’t have this, you should be okay with a non-stick frying pan (make sure the surface is completely smooth and not scratched) or a cast-iron wok. Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. When the top is dry, and the edges begin to curl/dry, use a rubber or wooden spatula to remove the Injera from the pan. Time: 1 day to ferment, about 30 minutes to cook, Tools: Injera is an Ethiopian flatbread made from fermented Teff flour sourdough. It's a delicious bread for serving with stews or tagines. Cover loosely with a large piece of foil, or a lid – but leave the lid cracked so steam can escape. We like to keep already-made Injera in the fridge and spread it with raw almond or cashew butter for a quick snack. This version takes about 2-hours to rise and about 10-15 mins prep, if using the blender. Cooking Injera with Solar power – Injera Mitad After a little Google surfing we found to our astonishment, a solar powered Injera mitad. (Photo from Rod Waddington, made available under CC License) Teff farmers in Ethiopia and Eritrea continue to grow teff, and eat teff. Store in an airtight glass container in the fridge. Injera, sometimes transliterated as enjera; or "taita" in tigrinya is an East African sourdough-risen flatbread with a unique, slightly spongy texture. Tested to endure extended cooking times, you’ll find this heavily researched … Teff flour is also used in other types of Ethiopian breads. TRADITIONAL INJERA. If you don’t want to take time to ferment the batter and make it sour, you can prepare this recipe right away— it’s still delicious. The widely used traditional way of injera baking (three stones and open fire) uses biomass products like wood, animals dung & agricultural crop residues as heat source. Read more. Woman showing the traditional Injera flatbread, Berhale, Afar Region, Ethiopia, Africa. Add just enough oil to coat the pan with, not too much. Report abuse. Posted on 1/1 at 2:22PM. Place on a plate and repeat, layering cooked Injera with parchment paper until you use up all the batter. Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Women and girls often walk several kilometres to collect firewood for their stoves and Mitad (Traditional baking pan made up of clay soil for baking Injera). Helpful. While cooking, they are exposed to smoke and residue from their stoves that pose serious dangers to their health. Traditional Injera Stock Photos and Images (451) Narrow your search: Vectors | Black & white | Cut Outs. If you want to prepare it this way, just skip the fermentation step, mix all ingredients in a bowl and cook. … Parchment paper, Ingredients: It is made from tef (or teff), a millet-like grain native to Ethiopia. Thank you! 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