Injera is a thin, spongy bread typical of Ethiopian cuisine. It is made with finely milled millet flour and baker's yeast. It develops a slightly sour flavor thanks to the fermentation of the yeast. It is usually served as an accompaniment to meat or vegetable dishes.
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This bread is the staple food of Ethiopian cuisine and is traditionally prepared with teff, a very finely milled millet flour
Millet flour found in health food stores will work equally well
Use it to scoop up very spicy stew sauces (zighinì)
Dissolve the yeast in a quarter cup of warm water
Wait 10 minutes until it begins to foam then add the remaining water and the flour
Stir thoroughly to combine and cover
Let rest at room temperature for 24 hours
Mix the batter well and add the baking soda
Heat a large non-stick skillet over medium heat
Pour in about one third cup of batter in a spiral to evenly cover the bottom of the skillet
Tilt the skillet to spread the batter quickly
Cover and cook for one minute
The bread should not brown but should puff up slightly and be easy to remove from the bottom of the skillet
Injera cooks on only one side
The top should remain slightly moist and covered with many small holes (eyes)
Cool on a serving plate, stacking the breads as they are cooked
Non-stick skillet
Bowl
Spatula
Store in an airtight container in the refrigerator for 2-3 days.
Injera is a traditional Ethiopian bread made from millet flour. It is also used as the base for dishes such as dorowat and kitfo.
Etiopia
| Energy (kcal) | 350.74 |
| Carbohydrates (g) | 70.51 |
| of which Sugars (g) | 1.65 |
| Fat (g) | 4.16 |
| of which Saturates (g) | 0.52 |
| Protein (g) | 10.62 |
| Fiber (g) | 3.39 |
| Sale (g) | 0.38 |
