What is the recipe for ethiopian enjera?

Question

What is the recipe for ethiopian enjera?

Answer 1

injera (ethiopian flat round breads)

1 Servings

Measure Ingredient

  To make about 16 nine-inch-round breads.

5 tablespoon All purpose flour

3 cup Aunt Jemima's Deluxe Easy Pour Pancake Mix

¼ teaspoon Backing soda

3½ cup Club soda at room temperature

1½ cup Water

Combine the flour, pancake mix and baking soda in a deep bowl.

Stirring constantly with a whisk or spoon, pour in the club soda and water in a slow stream and continue to stir until the mixture is a smooth , thin cream.

Strain the batter through a fine sieve set over a clean bowl, pressing down hard on any lumps with the back of a large spoon.

Cook the injera in a 10 inch skillet or omelette pan with a non-stick cooking surface or a well-seasoned 10 inch cast iron skillet.

Warm the ungreased pan over moderate heat until it is just hot enough to set the batter without browning it.

To test the heat, pour 1 tablespoon of the batter into the centre of the pan.

The bottom surface should solidify immediately without becoming brown.

For each injera, remove the pan from the heat and ladle in 1/4 cup of the batter.

Then quickly tip the pan back and forth to cover the bottom evenly.

Cover the pan partially and cook the bread over moderate heat for 1 minute, or just until the top is spongy, moist and dotted with tiny air holes.

The bottom should be smooth, dry and somewhat shiny. Do not let the bottom brown; otherwise the edges may become too crisp.

Remove the pan from the heat and use a spatula or your fingers to lift the injera gently out of the pan.

Lay it on a plate to cool, and ladle another 1/4 cup of batter into the pan, tipping and spreading the batter evenly.

Repeat the cooking process, and when the next injera is done, transfer the cooled bread to a platter and place the hot injera on the plate.

Continue making the breads in the same fashion with the remaining batter.

To serve, spread 7 or 8 injera out in a shallow or flat basket or on a large platter, letting them overlap each other and rape over the edge of the container.

Fold the rest of the injera into quarters and arrange them attractively in the centre.

To eat them tear off a small piece and use it to scoop up food.

In Ethiopia, injera is served with almost every meal, and is a traditional accompaniment to such dishes as doro wat, sik sik wat and zilzil alecha.

Answer 2

What Do I Need? .



Teff grain

• 1/4 cup teff flour

• 3/4 cup all-purpose flour

• 1 cup water

• a pinch of salt

• peanut or vegetable oil

• a mixing bowl

• a nonstick pan or cast-iron skillet

Tip

If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.



    

What Do I Do?  



1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

Did You Know?

Teff is extremely high in fiber, iron, and calcium.

Tip

Many Ethiopians in America use square-shaped, electric, nonstick pans. These heat evenly and make it easy to remove the injera once it is cooked.



  

2. Slowly add the water, stirring to avoid lumps.





3. Stir in the salt.





4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water

drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.





5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

Did You Know?

Teff is the smallest grain in the world. It takes about 150 teff seeds to equal the weight of a kernel of wheat!



6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.  

  

What’s Going On? .

If you’ve ever cooked pancakes, making injera might seem familiar. In both cases, tiny bubbles form on top as the batter cooks. Keeping an eye on these bubbles is a great way to see how close the pancake or injera is to being ready without peeking underneath.

These bubbles come from the carbon-dioxide produced by the leavener—usually baking powder or soda in the case of pancakes, “wild” yeast in the case of injera. Neither batter contains much gluten. Most pancake recipes tell you not to mix the batter too much: If you do, gluten will develop, making them too chewy. Teff, the grain used to make injera, contains very little gluten to begin with. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that contribute to the distinctive textures of these breads.

  



  

What Else Can I Try? .

• You can experiment by adjusting the ratios of wheat and teff flours in your recipe, or by adding another type of flour altogether. You can also let your batter ferment for more or less time, depending on how sour you like your injera to be.

• To see for yourself how little gluten there is in teff, try kneading some teff flour into a ball of dough. (You might also include teff flour in the gluten ball activity). You’ll get very different results than when you use wheat flour.

AHOTHER RECIPE

Ethiopian Flat Bread (Injera)



Recipe By     : “Jennefer Hardin - PCD” <[e-mail]>

Serving Size  : 1    Preparation Time :0:00

Categories    : Cornmeal



   Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

                         -----In A Large Bowl, Mix-----

    3      Cups          Self-Rising Flour

      1/2  Cup           Whole Wheat Flour

      1/2  Cup           Cornmeal -- or masa harina

    1      T             Active Dry Yeast -- (one package)

    3 1/2  Cups          Warm Water



Let set in large bowl, covered, an hour or longer, until batter rises and

becomes stretchy.  It can sit as long as 3-6 hours.  When ready, stir batter

if liquid has settled on bottom.  Then whip in blender, 2 cups of batter at

a time, thinning it with 1/2 - 3/4 cup water.  Batter will be quite thin.



Cook in non-stick frypan WITHOUT OIL over medium or medium-high heat.  Use

1/2 cup batter per injera for a 12-inchpan or 1/3 cup batter for a 10-inch pan.

  Pour batter in heated pan and quickly swirl pan to spread batter as thin as

possible.  Batter should be no thicker than 1/8-inch.  Do not turn over.

  Injera does not easily stick or burn.  It is cooked through when bubbles

appear all over the top.  Lay each injera on a clean towel for a minute or two,

then stack in covered dish to keep warm.  Finished injera will be thicker than

a crepe, but thinner than a pancake.



To serve, overlap a few injera on a platter and place stews on top (I think

most kinds of spicy bean or veggie stews/curries would be great with this.

For Ethiopian food, the spicier the better).  Or lay one injera on each dinner

plate, and ladle stew servings on top.  Give each person three or more injera,

rolled up or folded in quarters, to use for scooping up the stews.



I calculated that if you make 15 12-inch injeras, each would be about 120

calories, 3% CFF.  For a more authentic injera, add 1/2 cup teff flour (teff is

a kind of millet) and reduce the whole wheat flour to 1/4 cup.



NOTES:



Injera, a spongy crepe-like bread (slightly sour), is almost always eaten with

Ethiopian stews.  If you've been to an Ethiopian restaurant, they probably used

the injera as both plate and utensils.  The injera are layered on a round table

and the stews are piled on top -- then more injera are used to scoop up and eat

the stew.  And of course once the stew is gone the injera underneath it are

suffused with all the yummy juices. It takes a while to cook up each injera but

it's really easy.



Ethiopian Flat Bread (Injera) -- makes 15-20 12-inchi injera

(from “Extending the Table... A World Community Cookbook” by Joetta Handrich

Schlabach)