Thank you, from the Foods of the World Forums! |
Ethiopian Injera |
Post Reply |
Author | |
gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
Post Options
Thanks(0)
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 ). A bread baking friend of mine sent me some of his starter and walked me through the process of feeding and growth. After I changed this white flour sourdough starter into a Teff starter, Teff, being the preferred injera grain, I had to learn how to prepare and ferment this into Leet or injera batter. While this was happening, I was ordering many new Ethiopian herbs and spices along with some new basic cooking equipment. 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. |
|
Sponsored Links | |
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
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. |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
Post Options
Thanks(1)
|
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. |
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Sounds great - I am indeed looking forward to this!
Thanks!
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
Me too. It's a cuisine I know nothing about. Strange, when you consider my fascination with northern African foods.
|
|
gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
Post Options
Thanks(0)
|
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 |
|
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
I would definitely eat that.
|
|
africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
Post Options
Thanks(0)
|
nice my wife is making a bread like that when she makes a Yemen beef soup .
its called Lahoh
|
|
Ahron
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |