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Good recipe for injeera?

Jonathan Saw Mar 29, 2007 01:24 PM

Thought I'd take the next step with Ethiopian food. Anyone know of a good recipe that is properly authentic? Any help welcome.

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    amusingbouche RE: Jonathan Saw Mar 29, 2007 03:17 PM

    I haven't made injera yet, but it's definitely on my to-do list for when I have time. This blog has a detailed how-to located on its right sidebar: http://burakaeyae.blogspot.com/

    Marcus Samuelsson has a cookbook called The Soul of a New Cuisine. He has a recipe for Injera that I think may use baking soda to give it the proper sour taste. Not authentic, but more accessible.

    Good luck!!!

    1. paulj RE: Jonathan Saw Mar 29, 2007 04:32 PM

      Do you have access to teff? A large griddle (or Mexican comal)?

      I've seen a recipe that uses club soda, probably in place of the extended sour dough fermenting.

      I could take some notes from my Ethiopian cookbook, though I have never tried it myself. I suspect it is more a matter of learning a technique than following a specific recipe.


      1 Reply
      1. re: paulj
        paulj RE: paulj Mar 29, 2007 05:18 PM

        In my Exotic Ethiopian Cookbook,
        A wheat injera is just self-rising flour and water, made into a thin batter, and cooked like a large crepe.
        The teff injera is an involved process
        - cleaning the teff, grinding into a fine powder
        - mix with water, then add dissolved yeast (a true starter is probably better)
        - fermenting 2-3 days
        - replacing the separated water with new water
        - baking on a large pan (I suspect an commercial crepe griddle would do nicely)
        Fortunately I can buy this type of injera locally.

        The recipe in The African News Cookbook, uses club soda, producing a 'good' imitation. I haven't tried this.

        4 c self-rising flour
        1 c whole wheat flour
        1 tsp baking powder
        2c club soda
        mix and cook like a crepe.


      2. Sam Fujisaka RE: Jonathan Saw Mar 29, 2007 05:26 PM

        One of my colleagues is an Ethiopian scientist. The last time several of us cooked Ethiopian, for injera we used teff flour that she had brought back from a home visit, electric frying pans (those deep square sided ones), and I suggested using beer rather than soda (Ive worked quirte a bit in Ethiopia and was thinking about how to get that slightly yeasty, fermented taste). She was extremely dubious, so we made two batches. She now makes her injera with beer.

        7 Replies
        1. re: Sam Fujisaka
          Jonathan Saw RE: Sam Fujisaka Mar 30, 2007 07:25 AM

          Hmm. I'm assuming I can find teff flour somewhere in NYC. I forgot that it's not a wheat based "pancake." I like the beer idea... any particular brands? (Although I was prepared to do the entire sourdough starter process. Sam, any chance of getting the recipe from your colleague?

          Thanks everyone.

          1. re: Jonathan Saw
            Sam Fujisaka RE: Jonathan Saw Mar 30, 2007 08:58 AM

            I'll email her now!

          2. re: Sam Fujisaka
            Anne H RE: Sam Fujisaka Mar 30, 2007 08:51 PM

            How difficult was the cooking process? In Soul of a New Cuisine, Samuelsson talks about it taking some skill and practice to get the nice thin even pancake that Ethiopians make... and I'm guessing he finds it a lot easier than I would! (of course, from the photos, they were making injera the size of umbrellas!) When I cooked doro wat, we bought the injera from our local Ethiopian restaurant. But perhaps we just wimped out!

            1. re: Anne H
              Sam Fujisaka RE: Anne H Mar 30, 2007 10:17 PM

              Nah...once you have the batter right, easy as can be.

              1. re: Sam Fujisaka
                drmimi RE: Sam Fujisaka Mar 30, 2007 11:31 PM

                But it is nice to have a relatively large very flat pan to cook the injera on...

                Beer in the batter sounds like a revelation, I wonder if yoghurt (at least the liquid part only separated from cheese cloth) would do a similar thing. You would be getting active cultures from the "liquor" part of the yoghurt as well. The tang should still be there.

                I learned how to make injera two summers ago at Ethiopian Heritage Camp in Scotts Valley. Even came home with the sourdough starter. Just got too busy to make some at home. Now that there is a great Eritrean restuarant one town over, I just go there when I have a hankering.

                I still think of injera as relatively thick crepes. I guess a large crepe pan would suffice.

            2. re: Sam Fujisaka
              mrbunsrocks RE: Sam Fujisaka May 15, 2007 12:32 PM

              I'm super tempted by the beer prospect. I tried the club soda method once. NEVER again. Yuck. But beer...hmmmm....

              I'm too lazy to ferment stuff for days....I suppose I could just buy injera at the African market, eh?

              1. re: Sam Fujisaka
                MikeG RE: Sam Fujisaka May 15, 2007 01:31 PM

                Interesting - I assume a very "light" beer of the Budweiser/pilsner sort?

                Just out of curiosity, what sort of teff did she bring back (I'm surprised she got it in!) - brown, or white? Brown is pretty readily available in the US in the "health food" trade, white is quite scarce. The only source I know of - which I originally found via a call to the consulate before there was a world wide web - is a farm in Idaho that calls itself "The Teff Company", but unfortunately small quantities are very expensive (last time I checked it ws ~ $20 or so for 5 lbs, shipped.)

              2. sixelagogo RE: Jonathan Saw Mar 31, 2007 04:45 AM

                This video on youtube was posted by another chowhound in a previous entry. The woman in the video goes through all the steps to making injera, including the pouring out

                1. m
                  moore4jesus1 RE: Jonathan Saw May 15, 2007 07:51 AM

                  I am the person who has the blog with detailed instructions on making injera. It's the most authentic method outside of Ethiopia taught to me by an Ethiopian wife and mother. It's more time consuming than some of the shortcut recipes that call for baking soda or club soda. But it's also much yummier. And after you've done it a few times, it's not as complicated as it first seems to be. I also have video of what each step looks like. Scroll down the right side of my blog and click on the injera picture for the instructions. Good luck!

                  1 Reply
                  1. re: moore4jesus1
                    sixelagogo RE: moore4jesus1 May 18, 2007 03:03 AM

                    I want to compliment you on your spot on your totally excellent youtube video!!...I teaching a cooking class at a high school and wish I could show it in class but Youtube is blocked for our district. Have you got it posted anywhere else? If not, would you consider posting the video to www.videojug.com
                    Thanks again for the great details....

                  2. l
                    LabRat RE: Jonathan Saw May 15, 2007 08:54 AM

                    If you want to be completely traditional, you just mix teff and water to make a thin batter and let it sit out until it starts to ferment (about 2-3 days) then add a little salt and cook. When I make it at home, I use about 75% teff and 25% wheat flour to make the batter and add a little of my sourdough starter. If I make it in the morning, it is ready to use by the time I get home from work but the flavor gets stronger if it is allowed to ferment longer. I cook them in a 12" skillet brushed with a little Niter Kibbeh.

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