Injera Bread

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you real mean to bake authentic injera, no need to add self rising flour , baking powder/soda or commercial yeast which alter the real taste & texture of teff injera.
What you need is a teff starter.
Injera need to be sour so it will take some of the bite out of the Hot/spicy stew.
Teff injera is a spongy sourdough flat bread. Perfect finger food.
www.watchlady.blogspot.com

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is grossly lacking. It yields dense, rigid and far-from-injera results! Injera requires a grain called TEFF. It is a grain specific to Ethiopia, but wouldn't you know it, teff or milled teff can surely be located in a health food store or your local "Whole Foods" market. Teff is essential to the recipe because it actually determines the texture, consistency and flavor of the injera. The teff is fermented (provides for the sour taste of injera overnight with a small amount of yeast and carbonated water. It forms a congealed batter which is then smoothed and prepared in a very hot pan-very similar to the way a crepe is prepared. (Injera is not a crepe Since teff may not be readily available, you can employ rice flour, yeast and powdered millet in place of TEFF, wheat flour and self rising flour to acheive slightly similar texture and consistency to "real injera", although the taste will be off(won't be sour. It is my experience with being unable to secure teff, the use of the above mentioned alternatives will suffice. Why am I so sure about real vs. "faux injera"? I am Ethiopian and we Ethiopians love our injera... Good eating!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm still giving this four stars even though it's missing a critical direction! There is no way that the batter will be thin enough with just 2 cups of soda water. I found a similar recipe at the website recommended by another reviewer that said to add water to make the batter thin enough. It should be way thinner than pancake batter. With the additional water, this recipe is just fine. I made it for a vegan dinner and it was just as tasty as the more crepe-like batter that calls for eggs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Haven't had this for a long time but I thought the tang came from buttermilk. I did a recipe search and found this link for the recipe: ..... http://recipes.romanfr.com/African_Recipes/Ethiopian_Recipes/96.html
Sure enough .. it contains buttermilk.
Good luck with it ...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe makes a very good flour tortilla, but I was expecting more of a sour tang. The Ethiopian restaurants in my city make their injera taste rather sour and tangy - much like a sourdough pancake or crepe. I let it sit overnight covered with a tea towel, but it didn't change flavor. What a shame - that bread is my sole reason for going to the restaurants!