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
Enjoy
