PT Food Co-op

The Food Co-op, 414 Kearney Street, Port Townsend, 98368
Port Townsend
Phone: (360) 385-2883

Recipe for Injera from Sidonie Wilson

HOW TO MAKE INJERA

Recipe by Sidonie Wilson
Makes a little more than a quart of injera or
about 12-14 flat breads using ⅓ cup batter each

Special Equipment:
crepe spreader, crepe pan
These are nice to have if you make injera often but you can also use a cast iron griddle and the back of a big spoon.

Day Before Ingredients
1 cup teff flour
½ cup barley flakes
⅔ cup sorghum flour
⅓ cup potato starch
2 tablespoons flaxseed measured and then ground
½ cup firm levain (sourdough starter)
2 cups filtered water

Next Day Ingredients
1 teaspoon salt
1 teaspoon baking soda
1 cup water
Extra water and ¼ teaspoon increments of baking soda if you make injera in more than one session.

In The Evening
In a food processor:
Grind barley flakes into a fine meal
Add other flours and ground flaxseed
Spin until combined
Crumble ½ cup firm levain into Food Processor with flours  (Or ½ cup regular sourdough starter)
Spin for 1 minute
Pour into a mixing bowl
Add water and stir
Cover and set in at room temperature until fermented about 12 hours.

Next Day
The batter should taste pleasantly sour and look puffed
Mix salt and baking soda with 1 cup water and mix into batter
The batter should be the consistency of thick cream.
You can always add  more water a little at a time as needed until right pourability is attained.

Cooking
Heat cast iron crepe pan on low for 10 minutes
Move up to medium heat
Set oven to warm and a dish to hold injeras
Every time you cook an injera you will lightly butter the griddle
I use Nit’r Qibe Ethiopian Spiced butter
Measure out ⅓ cup of batter
Pour the batter into the center of the buttered crepe pan
Holding the crepe spreader upright turn in a circle spreading the injera thinner with each turn. You can also make batter thinner and turn the pan itself.
Cover the crepe pan with a large lid and set timer for 1 minute.
After one minute the injera will have lots of bubbly holes, and be spongy on top
Put it in the oven, no need to turn it over.
Repeat for next bread
You only need to make as many as you will eat in a meal because the batter will keep refrigerated for 3-4 days.
If you use more batter later, and like lots of bubbly holes, add ¼ teaspoon baking soda in water to the batter and stir. After the batter has sat a while,
it might need a little more water to retain the thick cream consistency.

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