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Ethiopian Injera |
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gracoman ![]() Chef ![]() Joined: 09 August 2013 Status: Offline Points: 843 |
![]() ![]() ![]() ![]() ![]() Posted: 16 February 2014 at 19:01 |
I picked up this Bethany Silverstone Heritage Grill Lefse baker awhile back to be used as a Mitad for injera.
![]() I've been working on my injera for weeks because job life has been crazy, and I know very little about bread baking. First I had to learn about sourdough starter. What the heck is that? (I can hear Historic Foodie snickering from here ![]() Today I produced the first of many injera. Injera is the most difficult part of Ethiopian cuisine and I wanted to get this down before turning my attention to the wots. I made a few mistakes but overall I must pronounce this a success. My leet was to thick, and produced a lot of ain, or holes. This is good news as to little ain is the most common problem. Leet after hitting the 500ºF Mitad. It looked like this in the time it took me to grab my camera and get the shot. Seconds. ![]() My very first finished injera resting in a setata, or injera cooling mat. ![]() |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9301 |
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I've been waiting to see this since you bought the lefse maker, Gman, and it looks like you did a great job here!
![]() When you get the chance, would you please share the process, recipe etc.? Injera is something that I've very much been wanting to try. |
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gracoman ![]() Chef ![]() Joined: 09 August 2013 Status: Offline Points: 843 |
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Absolutely. But first there are changes that need to be made. I made some mistakes, as I was sure I would, and a bit more experimentation is in order before I am happy with it. And that is just for this particular style which is an Americanized version.
There are different kinds of injera. 100% Teff, part self rising white flour, part barley flour, part rice flour, no teff at all, and quite a few others. Teff itself comes in 2 different varieties. Dark and Ivory. I will be posting quite a bit here about my journey into Ethiopian food. |
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TasunkaWitko ![]() Admin Group ![]() Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9301 |
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Sounds great - I am indeed looking forward to this!
Thanks!
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HistoricFoodie ![]() Admin Group ![]() Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4888 |
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Me too. It's a cuisine I know nothing about. Strange, when you consider my fascination with northern African foods.
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gracoman ![]() Chef ![]() Joined: 09 August 2013 Status: Offline Points: 843 |
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The video series below, and blog, is by far the most informative I found. There are dozens of other sites with info using dried yeast, or other quick methods, but I am after the real deal. Injera should have a sour fermented characteristic. The only "cheat" I used was beginning with a prepared sourdough starter rather than wild yeast. I may try the wild capture method in warmer months when success is more likely but that would be just for grins and giggles.
Although injera may be produced in a large frying pan, this blog states high heat is necessary for proper ain (hole) formation as it forces the quick release of yeast produced CO2 gas. My leet (batter) was to thick and my grill may be running a little hot. Trial and error will get me where I need to be and I am very close right out of the starting gate. This series calls for self rising flour. I made my own self rising flour by adding 1.5 Tsp baking powder per cup of AP flour. No salt. Salt and yeast don't get along together well. How to make Injera |
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AK1 ![]() Master Chef ![]() ![]() Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I would definitely eat that.
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africanmeat ![]() Chef ![]() ![]() Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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nice my wife is making a bread like that when she makes a Yemen beef soup .
its called Lahoh
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Ahron
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