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Recipe of Injera
Injera, an Ethiopian culinary cornerstone, boasts a delightful spongy texture and a tangy taste, making it the ideal companion for indulging in rich and flavorful stews. This recipe meticulously guides you through the traditional fermentation process, ensuring an authentic and mouthwatering experience with every bite. Elevate your dining experience with the unique and time-honored flavors of homemade injera.
Recipe Summary
Preparation
60 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
Mix teff and all-purpose flour in a bowl.
2
Step 2
Gradually add water, stirring to make a smooth batter.
3
Step 3
Cover the bowl and let it ferment for 48 hours.
4
Step 4
After fermentation, add baking soda and salt to the batter.
5
Step 5
Heat a non-stick pan on medium heat.
6
Step 6
Pour a ladle of batter into the pan, spreading it thinly.
7
Step 7
Cook until bubbles form, then cover until edges lift.
8
Step 8
Remove from the pan and repeat.
9
Step 9
Serve injera with your favorite Ethiopian dishes and enjoy the unique taste of this traditional flatbread!
Tips for this recipe
Here are some useful tips to perfectly prepare Injera and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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