Injera (Ethopian flatbread - quick version)

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Ingredients Minutes Calories
Prep Cook Servings
1 h 15 min 3
Injera (Ethopian flatbread - quick version)
Health Rating

Ingredients


1/2 cup Teff flour (for Injera)
1/2 cup Water, filtered (warm, for Injera)
3/4 tsp Yeast, active dry (for Injera)
1/4 tsp Granulated sugar (optional, or maple syrup, for Injera)
1/4 cup Water, filtered
1/4 tsp Sea salt, fine
1 pinch Black salt (Kala Namak) (optional)
1 tsp Vinegar, white
1/4 tsp Baking powder

Instructions


If you let sit overnight:

  1. When you are ready to cook the Injera, add 1/4 cup warm water, the two salts and mix well.
  2. Proceed to cooking instructions below.

 

If you let sit for 1 hour:

  1. When you are ready to cook the Injera, add 1/4 cup warm water, the two salts, and vinegar and mix well.
  2. Sprinkle the baking powder and whisk.
  3. Proceed to cooking instructions below.

 

To cook the injera:

  1. Heat a large non-stick pan (12") on high heat until hot.
  2. Drizzle a teaspoon of oil. Spread the oil using a paper napkin to form a thin oil layer on all of the pan.
  3. To start, pour 2-3 Tablespoons of the batter and make the flatbread (it is recommended to make a smaller flatbread to begin with to let the pan heat well and also get a feel for how the batter moves). See "Notes" below. 
  4. Pour 1/3 to 1/2 cup of the batter on the hot pan.
  5. You can either pour the batter in circles or pour all of it and then move the pan to spread it around. See pictures below.
  6. Once spread, wait for a few bubbles to appear then cover the pan with a lid to steam the injera for a minute or so.
  7. Remove lid and let cook until the center is set and not wet and the edges start to pull away (3-5 min).
  8. Remove the injera and let cool. The edges might feel crisp when you take it off heat, but will soften once cool.

 

  

 

Advanced Preparation

1 day prior [optional], Teff flour 1/2 cup
Instructions:

To make the batter: Whisk 1/2 cup teff flour with 1/2 cup warm water, sugar and yeast. Cover with a towel and let sit for 1 hour or overnight outside of the fridge.

Nutrition Facts

Per Portion

Calories 157
Calories from fat 14.3
Calories from saturated fat 0.1
Total Fat 1.6 g
Saturated Fat 0.0 g
Trans Fat 0
Polyunsaturated Fat 0 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 319 mg
Potassium 9.9 mg
Total Carbohydrate 30 g
Dietary Fiber 5.3 g
Sugars 0.4 g
Protein 5.5 g

Dietary servings

Per Portion



Energy sources


Pygal77%438.1845962316203260.68573103318049%299.46272030970374160.1602370833698814%342.81467175189374115.5184684151054577%9%14%CarbohydratesFatProtein

Notes:

The batter should be a thin pancake batter. Depending on the teff used, you might need to add more water or flour if the batter is too thin (no holes develop when the flatbread cooks) or too thick (makes flatbread like a pancake)


If the Injera stays gummy and has no holes, there is too much water in the batter.
If there are no or less spongyholes, add more baking powder. 

Recipe from:
Side
Snack