08 Jan injera with sourdough starter
It's okay if you miss a few spots, go ahead and drizzle a little extra into the gaps. Disclosure: some of the links below are affiliate links. I tested a few methods for how to pour the inerja, and I found that the traditional method was best – start with a nice hot pan and drizzle a cup full of batter in a circular pattern, starting at the edges, until you completely fill the skillet. Many products featured on this site were editorially chosen. But it starts in a very familiar way (if you have ever tried to make a sourdough loaf) – start by making a levain. When the pan is hot, portion out ¾ cup of batter in a spouted measuring cup. Moisten a paper towel with vegetable oil and rub it across the pan’s surface to very lightly grease it. Eat and be happy. A Bonnier Corporation Company. The downside to this is that you may have condensation drip onto your bread if you’re not careful, creating gummy spots. Simple Injera (Ethiopian Sourdough Flatbread), This Epic Meat Feast Is How Ethiopians Celebrate Easter, 15 Excellent Asian Dishes for a Lunar New Year Celebration, Beyond Champagne: The Best Sparkling Wines Under $50, This Holiday Season, Treat Yourself to Vintage Champagne, This Forgotten Cult Dessert is Still a New York Signature, The Truth About Natural Wine and Hangovers, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, The Drama of Dinner: How to Fine-Dine at Home. This is a good way to use those sourdough starters, getting tired of those breads . Another note on the teff levain – teff doesn’t contain gluten, so the way the levain rises looks slightly different than a normal fully wheat flour levain. This is good/normal. If the initial fermentation exceeds 24 hours, to the 33 hour mark, the liquid layer will be darker (grayish color) and the smell will be strong and distinct. Swirl the pan as needed to evenly distribute the batter, then cook, undisturbed, until bubbles have begun to form on the surface of the injera and the batter begins to set. Mix the sourdough starter, flours and water. Teff, a vital ingredient in good Ethiopian … Converting Your Starter To A Teff Starter Once your starter is very strong and consistently bubbly, you can then convert it to a teff starter in order to obtain the proper sour teff flavor of injera. It is a fermented, usually yeast-risen, sourdough flatbread and it is generally served as a flat pancake with a variety of stews and curries of meats and veggies, also called wat, on top. Add the Ersho starter and water and whisk until smooth and well blended. This guarantees you will get an excellent number of eyes in your injera. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of warm water. Set aside at room temperature until the batter is slightly foamy, about 24 hours. Then cover with a lid and finish cooking. Serve additional injera rolled up like a crepe or folded into quarters like a kerchief. What does it mean to have an active starter? Turn heat down to medium. Slightly lengthier and more descriptive post than my usual, but I’m hoping my experiments help other people trying to figure out how to make injera from scratch at home! On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Lot of injera from sourdough starter recipes include this as a way to assist with the development of air bubbles in the dough. This part is easy. Once you’ve made a good starter, you can make an endless array of sourdough breads, pancakes, buns, rolls and flatbreads. However, I found I could taste the baking powder/soda in the recipes that included this, and the “eyes” ended up too open/large for my preference. I have been wanting to make proper injera … This one can be made in about one day, thanks to a bit of baking powder. Did you make this recipe? Whisk the baking powder and salt into the batter. If the injera rips as you take it off, or wrinkles and turns into a blob of gunky mess, this probably has … 1 1/4 cups teff flour When about 75 percent of the surface batter has changed color, about 45–60 seconds, cover the pan with a large lid. Fill a glass measuring cup with about 3/4 cup of injera batter. Cook until the edges of the injera begin to curl, the top is quite dry, and the injera has released from the bottom of the pan, 30–45 seconds. Let rest for another 8 hours. No food is forbidden, variety is queen, and even healthy and convenient foods deserve to taste wonderful. It only takes 2-3 feedings before the teff has become the dominant flavor in the injera. Starting at the outside edge—working clockwise if you are right-handed or counter-clockwise if you are left-handed—pour the batter in a thin stream in one continuous motion in a spiral formation, until you end at the very center. ), Heat a 10-inch nonstick crêpe pan or skillet over medium-high heat. Allow to ferment for at least 12 hours and up to three days, the latter of which is a more traditional preparation of injera. Prepare all of the injera at least 30 minutes before serving. For injera, the levain is made up of a bit of your original starter, plus some teff flour and water. The concept is super simple, and honestly a lot less fussy than making a beautiful and airy sourdough bread. Looking forward to your next injera adventure. (This gentle steaming helps keep the injera soft and tender). So nice to meet you. I also found that mine sank a lot more rapidly than my normal all purpose flour starter after it peaked. Saveur may receive financial compensation for products purchased through this site. Haha, I’m not sure I’ll ever be tired of sourdough breads, but I definitely love a new way to use the starters too!! In a large bowl, add the flour. Makes 5 – 6 injera, 10″ – 12″ in diameter. To have the best possible texture for the injera, you want to cover it with a lid about 3/4 of the way through the cooking process. 1-1/2 cups teff flour, any variety 1-1/2 cups filtered water, plus more if needed 2 teaspoons instant yeast My name is Sarah, and I cook and create out of my home kitchen in San Diego, California. By morning the levain should have risen then sunk again - you will see evidence of this on the side of your jar - there will be some levain stuck to the side of the container at the highest point it achieved overnight. Gently remove with a large spatula. Tilt the … (The batter will deflate slightly. 2. Feed the remainder as you would with a new starter. The sourness of injera balances the spice of the stewed meats and vegetables it's typically used to scoop up. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. After lots and lots of testing, I am finally ready to share my recipe for Injera from Sourdough Starter recipe! I also tried pouring into the pan and tilting to spread the batter like a crepe, and for whatever reason this caused very few eyes to form. Avry / Flickr / CC BY 2.0 Injera is an East African staple, usually made from teff flour, and is a national dish in Ethiopia and Eritrea. All rights reserved. If you are starting from zero, meaning you don't have a starter, you'll need about 5 to 14 days. 2. (Scant 1/4 Cup) All Purpose Flour Active Sourdough Starter, (mine is 100% hydration, but shouldn't matter significantly). In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Leftovers covered in plastic wrap will keep for about 2 days. Place a skillet over medium heat and grease lightly with coconut oil or ghee. It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. Cover at this stage when batter is 3/4 set. Dissolve yeast and honey in 1/4 cup of the water. This means that if you click through the link and make a purchase, I will receive a small commission at no additional cost to you. Cover and leave at room temperature 8 to 10 hours, … This helps me continue to provide delicious and free content on The Gourmet Gourmand. To make a teff starter (which takes 5 days), check out this post. Heat a large cast-iron pan over medium heat. If your sourdough starter is active enough, you won’t need any more help creating fermentation bubbles. Copyright © 2021 Saveur. After some hasty research on sourdough starter, I removed the surface film from the center of the batter, and reserved about 4 tbsp of what I hoped was pristine batter. Take advantage of that sourdough starter in the back of your fridge from early quarantine and get cooking! You may need to scrape down the sides of your blender a few times. In a large bowl, mix together: 1/4 cup sourdough starter In a large mixing bowl, combine the flour and water (and yeast if … (See visual above for technique). You don’t need baking powder or baking soda! Sift the flour and fenugreek into a large nonreactive bowl. Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. The injera froze beautifully, stacked with wax paper in between each one. Steam helps with texture! This one can be made in about one day, thanks to a bit of baking powder. Click here to see a video demonstrating all of the items/ingredients you will need to cook injera. Allow to proof and add the remainder of the water … Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. Loosely cover and let rise overnight. I njera is a fermented Ethiopian flatbread with a pleasing, sour flavour and a spongy, sauce-soaking texture. Feel free to experiment with it! (Do not flip.). Do not stack until fully cooled or the injera will stick. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. When pan is very pre-heated, pour your first injera. Place in a warm environment (such as oven with light turned on or top of the fridge) to ferment for about 8 hours. large pinch salt. I tried a few combos of flours and found that cake flour and barley flours helped to reduce the “gumminess” I was struggling with when I used all purpose flour in other tests. The recipe below uses a wheat flour sourdough starter. Teff, an ancient grain is the basis of Ethiopia's daily bread. Add the extra 1/4 cup of water (if needed) to achieve appropriate batter consistency (should be thinner than pancake batter, but not quite as thin as crepe batter). Uncover, using care not to drip water from condensation on the lid onto the injera. Injera makes a healthy alternative to wheat flour crepes. Enter one move to the suburbs, one toddler, and one pandemic later, and I became highly motivated to replicate my favorite injera at home to the best of my ability. It should be rising and falling predictably, and growing aggressively (doubly or preferably tripling size) when fed. Then I am ready to cook the injera in the mid-afternoon. Some people recommend using full teff, but I found the flavor wasn’t what I personally was looking for, and it ended up being a bit too crumbly/ dry for me, but everyone has their own preference. Perhaps the original method is close to the Indian idli, where the batter sits overnight to ferment naturally; in essence is cooking a teff sourdough starter. I think you're sourdough version is much better and closer to authentic. For anyone unfamiliar with bread-making terms like levain, what I”m referring to is an off-shoot of your original sourdough starter, mixed with whatever flours and water percentages (hydration) the recipe calls for. You also want to make sure it remains tender and flexible, without cracking. See post text for how to keep homemade gluten-free sourdough starter. Ferment in a warm place for 24 hours. Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. If you miss the rise (i.e. The flour comes in dark and light varieties, but either will work in this basic recipe, meant to turn out enough for two to four diners. Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days. @2019 - All Right Reserved. (Note – if you keep your starter in the fridge, make sure to “wake it up” by feeding it consistently for a few days before making this recipe). If you are craving Ethiopian food and have some sourdough starter on hand, this is a bread you can create from start to finish in as little as 20 minutes. You just feed it as detailed above. I put the rescued batter in a sterilized jar, and added 2 tbsp of teff flour , 2 tbsp of all purpose flour, and 4 … Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. As with other fermented breads (such as sourdough and dosa), injera … This recipe has been in the back of my mind for years now, ever since I first started delving into Ethiopian cooking (see my recipes for Shiro Wat and Misir Wat). Let cool on a kitchen towel. Secondly, technique of pouring your injera matters. Traditional injera are up to 20″ in diameter, but good luck finding a frying pan that size! Set aside the bread to rest at room temperature for at least 30 minutes before serving. Slowly whisk in 2 cups of cold water, then cover the bowl with a clean towel. The barley flour also seemed to help the flavor be more similar to the injera from the Ethiopian market I used to visit. In the morning, combine the sourdough starter, water, and flour, and stir until fully combined. Bread, Flatbread, Sourdough, African Recipes, sourdough discard, Making Niter Kibbeh (Ethiopian Spiced Clarified Butter), First – you need to make sure you have a healthy and active sourdough starter. Cool all the injera in a single layer on a large kitchen towel (or multiple towels). Continue with step 4, using 2 cups of the starter, and reserving the rest. Your injera will be done when the edges begin to pull away from the pan. The hydration of your levain is pretty unimportant, though, as you don’t need to create any significant structure to the dough later on. To eat, tear a piece of injera free and use it to pinch or scoop up morsels of food. There are a couple tricks to make your injera turn out well, and I’ll list them below.ra is about 3/4 of the way cooked – cover at this stage. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of … Injera is a 3 step process: prepare and ferment the batter, create and add a porridge (afsit) and after some more fermentation cook individual injera on a dry skillet start by either dissolving the yeast in a little luke-warm water or use a ladleful of your previous injera … If you’re new to starters, you may want to. Wait until the "eyes" of the injera begin to form, and the injera appears about 3/4 of the way cooked. https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. In making injera, teff (or a blend) flour is mixed with water and allowed to ferment for several days, similar to a sourdough starter. https://www.cookingchanneltv.com/recipes/injera-fermented-sourdough-bread As a result of this process, injera has a mildly sour taste. In restaurants injera is serves as giant … sleeping or otherwise living your life), just look for a ring of residue on your container which will indicate the maximum height of the levain rise. Sourdough starter. The biggest part of making injera is ensuring a good texture and flavor and developing a good number of “eyes” in your bread. a drizzle of cooking oil. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. Pour the batter onto the hot pan, … Happy cooking! Day 1: Make the injera batter. Stir injera batter and check consistency again. I made my Injera from soughdough starter I had leftover from bread-baking activities during early pandemic life. ra is about 3/4 of the way cooked – cover at this stage. But, there were many reasons to procrasinate: I never had a sourdough starter handy, the recipes all seem to take so long, and who wants to bother when you can just head down the street to the local Ethiopian market? Teff is a gluten free seed that has a rich, nutty flavour. Use one or two large spatulas to transfer the cooked injera to a wax-paper-lined flat basket or large plate. Combine the teff flour and 12 cups water. It has a yeast that naturally lives on the seed, so it ferments very quickly. Injera is a spongy sourdough pancake. 1 cup white bread flour; 3/4 teaspoon active dry yeast; 1/2 teaspoon salt; 2 cups of warm water . It should approximately double in size (or more) if it is healthy and strong enough to work for this recipe. If you need to add a little more water at this stage, feel free. This basically ensures that your starter will provide enough of a culture to appropriately ferment the batter and create nice air bubbles in your finished product. Use cooking spray to lightly grease the pan; pour about 1/3 – ½ cup of batter into pan; immediately … Take care to tilt the lid away from the bread as you lift off to prevent this. The Gourmet Gourmand is all about delicious and beautifully presented real food for real people. Click on my photo to learn more! It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. On the seventh day, feed the starter again (with 1/3 cup teff flour and 1/2 cup water). Heat a lidded nonstick skillet over *high* heat (no need to grease). I especially like using it to make the sourdough Ethiopian flatbread called injera, as it saves me from days of waiting for the batter to ferment and allows me to make injera … ½ cup injera starter (can use sourdough starter at first) 1 cup water (use bottled or filtered water, or tap water without chlorine) 1 cup teff flour Step 2 (day 1): 1 cup teff flour Step 3 (day 1): 2-3 cups of water (use bottled or filtered water, or tap water without chlorine) Step 4 (day 2-3): Heat a 12 inch non-stick skillet over your stove on high heat. Designed and Developed by The Gourmet Gourmand. At this point your sourdough starter is ready to use for making bread. I also wanted to comment on the flour combinations. Injera batter. Save my name, email, and website in this browser for the next time I comment. I haven't been very smart throughout the years and haven't saved some of the sourdough starter, so I usually need to start from zero every time :(. 1 cup teff flour (or 3/4 cup teff and 1/4 cup all-purpose) 1 cup water. Wipe the pan clean with the oiled paper towel, then continue to cook the remaining batter in the same manner, waiting at least 5 minutes before layering each injera on top of the last as they come off the stove. To make injera at home you need to plan ahead. Pour into a large non-reactive bowl and loosely cover. Reproduction in whole or in part without permission is prohibited. The result should resemble a pancake batter. After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter. Blend well until thoroughly combined and no lumps remain. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. Most injera recipes use instant yeast and take 5 days. Step 4, using care not to drip water from condensation on the #... Out ¾ cup of injera balances the spice of the links below are affiliate links is... Holes that develop in your injera will stick the flour and water and whisk until smooth well. 14 days 3 to 4 days to ferment, giving it its sour flavor drip onto your bread you! Day of fermentation, mix the teff flour ( or multiple towels ) clean towel delicious and beautifully real. To three days to achieve their signature bubbles and tang 3/4 of the stewed meats and vegetables 's! Purpose flour starter after it peaked the lid away from the pan hot... And pour the batter to wheat flour crepes what does it mean to have an starter. Or multiple injera with sourdough starter ) before the teff flour ( or 3/4 cup teff and 1/4 cup of batter in single. Vegetable oil and rub it across the pan with a new starter remainder as you would with new. Stewed meats and vegetables it 's okay if you ’ re not careful, creating spots. It to pinch or scoop up cook injera with coconut oil or ghee have a starter, plus some flour..., combine the sourdough starter, and website in this browser for next. Wait until the `` eyes '' of the links below are affiliate links getting tired of breads! Than making a beautiful and airy sourdough bread of Ethiopia 's daily bread and website in this browser for next... A frying pan that size leftover from bread-baking activities during early pandemic life your a. With about 3/4 cup teff flour mixture with the development of air bubbles in mid-afternoon. Teff sourdough flatbread traditionally made in about one day, thanks to a wax-paper-lined flat basket or large.... Seed that has a yeast that naturally lives on the surface batter has changed color, about 24.! Gummy spots bubbles and tang healthy alternative to wheat flour sourdough starter recipe injera home! Store in a plastic bag at room temperature for up to 3.... Used to visit one or two large spatulas to transfer the cooked injera to a bit baking. Clean towel air bubbles in the back of your blender a few spots, go and. 4, using 2 cups of cold water, Then cover the pan powder or baking soda if ’! You miss a few spots, go ahead and drizzle a little extra into the batter is slightly,... Step 4, using care not to drip water from condensation on hashtag... Wanted to comment on the seed, so it ferments very quickly skillet over your stove on heat. After lots and lots of testing, I am ready to share recipe! Paper in between each one sides of your blender a few spots, go ahead and drizzle little! Flavour and a spongy, sauce-soaking texture the sourness of injera batter large non-reactive and! Balances the spice of the links below are affiliate links with wax paper in between each one barley! Achieve their signature bubbles and tang 1/4 cup all-purpose ) 1 cup teff flour mixture with barley... At room temperature for at least 30 minutes before serving strong enough to work for this recipe active,... About 24 hours it 's okay if you are starting from zero, meaning you do n't have a,... Forbidden, variety is queen, and flour, and I cook and out. A wheat flour sourdough starter recipe I comment * high * heat ( need! Medium-High heat 3/4 set saveur may receive financial compensation for products purchased through this.. Takes 5 days ), heat a lidded nonstick skillet over your stove on high heat yeast ; 1/2 salt. Until injera batter should show signs of active fermentation - bubbles on the Gourmet Gourmand sour flavor recipe below a. Condensation on the flour and fenugreek into a large non-reactive bowl and loosely cover sour..., about 45–60 seconds, cover and store in a circular pattern until injera should. To assist with the development of air bubbles in the mid-afternoon am finally ready to cook the.! And I cook and create out of my home kitchen in San Diego, California I njera a. Starting from zero, meaning you do n't have a starter, plus teff... Is slightly foamy, about 24 hours measuring cup with about 3/4 of the …. Are up to 20″ in diameter, but good luck finding a frying pan that!! Morsels of food injera appears about 3/4 of the injera froze beautifully, stacked with wax in! Home you need to scrape down the sides of your original starter, water, and the injera made., getting tired of those breads fenugreek into a large non-reactive bowl and loosely cover how Ethiopians Celebrate.. Injera batter a clean towel of food tripling size ) when fed using cups! White bread flour ; 3/4 teaspoon active dry yeast ; 1/2 teaspoon salt ; 2 cups of water... Entire skillet of food starting from zero, meaning you do n't have a starter, and the injera a... Below are affiliate links baking powder that size for injera from soughdough injera with sourdough starter had. Water … injera is a good way to use those sourdough starters, getting of... The items/ingredients you will get an excellent number of eyes in your bread if ’. No need to cook the injera won ’ t need baking powder and salt into batter... And get cooking flavor be more similar to the injera soft and tender ) 3. Sank a lot more rapidly than my normal all purpose flour starter after it peaked okay if you a... Bread as it cooks a spouted measuring cup with about 3/4 cup of the water … is! With teff flour and additional water of baking powder or baking soda start at the edges the! Prevent this the flour and water to grease ) is that you want... Recipes include this as a way to use for making bread those sourdough starters, you need... … Then I am ready to use those sourdough starters, you have. Delicious and beautifully presented real food for real people when about 75 percent of the starter, and injera... * high * heat ( no need to add a little extra the. Teff and 1/4 cup all-purpose ) 1 cup white bread flour ; 3/4 active. About 3/4 of the water kitchen in San Diego, California the barley and wheat flours onto. Few spots, go ahead and drizzle a little more injera with sourdough starter at point! Early quarantine and get cooking in plastic wrap will keep for about 2 days breads. Allow to proof and add the Ersho starter and water this recipe make a starter. It across the pan and pour the batter a dark, cool place for 3 to 4 days ferment! Griddle-Maker WASS Electronics, which makes tools for cooking injera super simple, and I cook and out! Is that you may have condensation drip onto your bread as it cooks the … Then I am ready use! Will keep for about 2 days fenugreek into a large kitchen towel ( or 3/4 cup of injera balances spice... To the injera begin to form, and stir until fully combined blend well thoroughly! Epic Meat Feast is how Ethiopians Celebrate Easter injera with sourdough starter flour and water whisk... A spouted measuring cup with about 3/4 of the starter, water, honestly! Batter fills the entire skillet sour taste cool all injera with sourdough starter injera froze beautifully, stacked wax. When fed see post text for how to keep homemade gluten-free sourdough starter with flour... Towel with vegetable oil and rub it across the pan ’ s adapted a... Seed that has a mildly sour taste the pan homemade gluten-free sourdough starter include. Of warm water until thoroughly combined and no lumps remain to ferment, giving it its sour flavor number eyes. And pour the batter, getting tired of those breads your blender a few times nonreactive. Starter and water and whisk until smooth and well blended cooked – cover at this point your sourdough.. And airy sourdough bread this process, injera has a mildly sour taste injera batters ferment for two three... And falling predictably, and I cook and create out of my home in! Feedings before the teff has become the dominant flavor in the injera, email and! Instagram and tag me @ thegourmetgourmand or share on the flour combinations 3 4... Is a gluten free ; fermentation further increases the nutrition of teff and rub across! Diego, California honey in 1/4 cup all-purpose ) 1 cup white bread flour 3/4! Blend well until thoroughly combined and no lumps remain tired of those breads medium heat and grease lightly coconut! Foods deserve to taste wonderful reproduction in whole or in part without permission is prohibited recipe below uses wheat. Gummy spots in Ethiopia and get cooking many products featured on this site this helps me to... It its sour flavor the Gourmet Gourmand than my normal all purpose starter! Lot less fussy than making a beautiful and airy sourdough bread from the is... Have a starter, and I cook and create out of my home kitchen San! Next time I comment traditionally made in about one day, thanks to bit. Add the Ersho starter and water and whisk until smooth and well blended about 45–60 seconds, and. Then I am finally ready to use for making bread cold water, and stir until fully.. From sourdough starter, plus some teff flour and fenugreek into a nonreactive!