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    You are in: Home / Community Forums / African Cooking / Injera
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    Injera

    Jeffcgringo
    Sun Jul 28, 2013 11:37 am
    Newbie "Fry Cook" Poster
    Hello,
    I'm trying to make Injera for the first time. I mixed the Teff and water yesterday and covered it with a cloth. I looked at it this morning and it seems to have separated. Am I supposed to mix it once in a while or just leave it for the 3 days?

    Thank you,
    Jeff
    Zurie
    Mon Jul 29, 2013 9:29 am
    Forum Host
    Jeff, from what I understand Injera is quite difficult to make!

    I am a South African, and Ethiopia is VERY far away, so I am no expert on their cuisine!!

    I'll get back to you. Let me see what I can research for you. (It shouldn't separate!)
    Zurie
    Mon Jul 29, 2013 9:34 am
    Forum Host
    Jeff, I found this site for you. It does explain in detail, and lower down are step-by-step photos and more instructions. Hope it helps:

    http://chefinyou.com/2010/02/ethiopian-injera-recipe/

    Then you could also have a look at this link. It is not 100% authentic because it does not contain teff only, but it seems helpful:

    http://dairyfreecooking.about.com/od/breadsbakery/r/injera.htm

    You might also want to read this blog entry -- seems really authentic:

    http://burakaeyae.blogspot.com/2007/02/step-by-step-injera-instructions-real.html
    JoyfulCook
    Wed Aug 28, 2013 4:46 pm
    Forum Host
    I found this on the web, it might be helpful
    Injera is not only a kind of bread—it’s also an eating utensil.

    In Ethiopia and Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews. Injera also lines the tray on which the stews are served, soaking up their juices as the meal progresses. When this edible tablecloth is eaten, the meal is officially over.

    Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
    Injera

    Ethiopian and Eritrean immigrants have modified their recipes after moving to the United States or Europe, depending on what grains are available to them. The injera you find in many East African restaurants in the United States includes both teff and wheat flours. Most injera made in Ethiopia and Eritrea, on the other hand, is made solely with teff.
    Leggy Peggy
    Sat Sep 07, 2013 6:50 pm
    Food.com Groupie
    This blog/website has quite a few injera recipes that may help.

    http://www.howtocookgreatethiopian.com/recipes
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