Quick Injera

Ok there is  the  quick and  the other type of injera. Injera traditionally is made with teff and is a very spongy type of sour dough crepe and it is highly addictive.  It is also an acquired taste for some. If you like sour dough bread then you will love injera, I know I love it to  pieces. This is a great Ethiopian staple  and the wots or wets means stews  that is served and eaten with this  and no it isn’t made for soup lol. 😀

This one I made with sorghum flour. I get very creative about making this spectacular injera.  I use rice flour, teff, rye, millet, spelt, barley, buckwheat, cornmeal mixed with wheat and sorghum.

I add in the bowl 1 handful of all purpose unbleached  flour, baking powder, yeast,   xantan gum or eno which is fruit salt turbinado sugar and whatever I am in a mood to use on which type of injera would I like so I would add 4 handfuls of  buckwheat flour if I want buckwheat injera etc.   I have teff but I want to stretch it because it is so damned expensive. You can buy eno from any Indian grocery store and  it works if your baking powder is a little flat.

1 bag of bob’s redmill  teff is $10.00 US. That is the reason why I stretch it like I do.

I even add 1 pinch of pink salt and I add either 1 liter of club soda or water at room temperature a little at a time while making the injera batter and mixing it with a rubber spatula  so I can scrape the bowl and make  sure there are no lumps and all of the flour is blended nicely to make a batter. I also add 2 tbs of  yogurt to make it a little sour.

I let the batter sit  for 20 minutes and get out my electric mixer and mix for 5 seconds  and all of those pretty bubbles is going to form nicely and this is what you want in your batter.

When I go to cook it I take a non stick skillet  and I rise it out to make sure it  is clean and then put it on the stove on high heat to make it very hot.  I take the pan off of the stove and spray with cooking spray and add 1 ladle full of batter to the hot pan and I swish it around till it coats the bottom of the skillet and put it back on the fire and reduce to medium heat and start cooking.

I watch as I cook  and I put the lid on the top.  This way the injera cooks nicely because it cooks on one side just like you do a dosa but dosa is native to South India and they are many kinds of dosas and are made similar to an injera.

When I lift the lid after 3 minutes I check and see if edges are coming off of the skillet also you want the top part to be well cooked and the lifted edges means it is done.

I took my plate and lifted my injera from it with a metal spatula and put it on my plate.  I went and put this same cloth I use for bread and put it on my huge tray.  Then I repeat the process again until all of the batter is used up and removing the cooled injera on to the cloth to make way for the next one coming out  until they are all finished.

You can go ahead and stack the cool injeras  and enjoy them with your favorite meat or vegetable wot or wet dishes.