How to make Ethiopian injera-ferment teff flour

by Book Recipe
How to Make Ethiopian Injera- Ferment Teff Flour

This is how I make Injera. Make sure all of the water that goes into this is warm- not too hot not too cold. this process of fermentation takes 5 days in total but nutritiously filling!

In the video, I put the salt and baking powder while fermenting. I’ve been getting a lot of spiteful comments that this should not be done this way, so I tried putting the salt and baking powder in right before cooking and it works so much better. Thanks for the tips even though they have been quite mean. I like to put salt in things because it brings out the flavor and the baking powder helps it rise. Though I must say this can give you a start on how it should be done, It’s not perfect but it’s still good.

Injera bread:

  • 1/4 tsp Active dry yeast
  • 1 Cup Warm Water
  • 2 cups Teff Flour

let above ingredients sit for 3 days

  • 1 cup Barley Flour
  • ~2 cups Warm Water

Let Above ingredients sit for another 2 days

  • 1/2 tsp Salt ( in 12floz of injera batter)
  • 1/16 tsp Baking powder ( in 12floz of injera batter)

Add above ingredients just before cooking

Berbere Lentil Curry:

  • 1/2 Onion, dice
  • 2 cloves garlic, minced
  • Roasted spicy and sweet peppers 😉
  • 600g Concasse tomato
  • 2 tsp Berbere Seasoning
  • 2 tsp Salt

Reduce above ingredients by half

  • 1 cup dry lentils, Soaked overnight
  • 1 cup vegetable stock

Add above ingredients and cook until lentils are tender ~30 min

  • 2:2 tbsp arrowroot: water slurry

Recipe video


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