SUCCESS IS MINE 🙂
I told (and showed) y’all last month my injera fail. I was determined to make a come back and do a better job. My mission was to make it more sour, make sure it didn’t stick or burn and still keep it 100% Teff. Well, I accomplished my mission, and I didn’t have to do all those “feeding the starter” type stuff many of the injera recipes on the net call for.
My family liked the sourness that was produced after letting the injera batter sit for 4-5 days. I also noticed that while cooking, the batter can get flat and you may need to add more baking powder. I still used this recipe from YumUniverse http://www.yumuniverse.com/2011/06/20/authentic-ethiopian-injera-100-teff-flat-bread/
I doubled the recipe, and I made Shiro (chickpea), Red Lentil Wat, & Ethiopian Cabbage to eat with it. It was da bomb!! 🙂
Here are my pics!
Yes, I am back after quite a hiatus, I have to remember to start posting straight to my blog here instead of facebook 🙂 I am so used to getting on there and sharing my cooking escapes, I often forget I have a blog. “Boo this woman!”
So, I come back to y’all with my journey in injera making. If you go on the internet there are a ridiculous amount of recipes for injera. My needs were this; it had to be gluten free (even though I am convinced that the injera at all the Ethiopian restaurants I’ve eaten at mixed teff and some sort of wheat) and I ain’t got no time, for feeding a starter, throwing away, and all that intense stuff. I stumbled upon this blog, for a yeast free 1-Day All Teff Injera
Now, a couple of things I changes and messed up on hehehe 1. I added the baking soda in the initial mixture, when I was supposed to wait right before cooking. That meant, after the first injera I destroyed I added a pinch more to the batter. 2. My family loves the sour taste of injera with the balance of spicy Ethiopian food, so I let it sit for 2 1/2 days.
Here’s a pic of my trail and error
After about 4 tries the injera on the left was my best one, the taste was pretty good, though Knowledge wants me to ferment the batter more, maybe for about 5 days. The mess on the right, was my first try, which was entirely too thick, and I didn’t even cook it through. Next time I make it, I will definitely double the recipe and instead of relying on my oven timer, which produced an injera with lots of bubbles but a very crisp bottom, I will use my “first mind” common sense to know when my bread is done. Also, I did have to lightly grease my iron skillet, even though it was seasoned, it just didn’t do well without a very thin layer of oil while cooking these. The girls loved the bread and were eating it up. I’m going to start another batter tonight and by Friday I plan to have a full Ethiopian meal to share with y’all.
See, it’s okay to share your mess ups 😉