Thursday, April 11, 2013

Injera

Last summer, I introduced you to Doughy, our wild yeast sourdough culture. Doughy, who lives in a quart jar in our fridge, has been doing great and making us many fine loaves of bread. Recently I've discovered another great way to use Doughy... making injera bread!

Alanna and I first tried Ethiopian food nearly 10 years ago. For me, it was love at first bite. I especially enjoyed the spongy, sour flatbread called injera. I tried a couple times to make it at home, but it was never as good as the injera available at an Ethiopian restaurant--until Sandor Ellix Katz's amazing book, Wild Fermentation, came to my rescue.


To make injera,
  • Mix a cup of sourdough culture with 2.5 cups water, 1 cup teff flour and 1 cup whole wheat flour. 
  • Cover it with a cloth and let it ferment on the counter for ~24 hours. 
  • The next day it will look bubbly, yeasty and smell delightfully sour. 
  • Right before cooking time, whisk in a half teaspoon of salt and two tablespoon of white flour. This extra bit of flour makes the yeasts very happy and will make your finished injera more sour and bubbly.


To cook, pour the batter in to a nonstick skillet over medium heat. Swirl it around "crepe-style" to cover the pan and form a thin cake. Cover the pan and wait for about 3 minutes. That's it. Remove the injera, wrap it in a cloth and start cooking the next one. There is no need to flip injera. 


Delicious!

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