Injera II

Injera II Recipe - Authentic Ethiopian Vegetarian Dish

Region / culture: Ethiopia | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 15 |

Vegetarian diet

Introduction

Injera II is a traditional Ethiopian flatbread that is a staple in Ethiopian cuisine. It is a spongy, sourdough-like bread that is used as a base for various stews and dishes.

History

Injera has been a part of Ethiopian cuisine for centuries and is believed to have originated in the northern part of the country. It is traditionally made with teff flour, a type of millet, but this recipe uses a combination of self-rising flour, whole wheat flour, and masa harina.

Ingredients

3 cups of self-rising flour
0.5 cup of whole wheat flour
0.5 cup of cornmeal, or masa harina
1 tbsp of active dry yeast (one package)
3.5 cups of warm water

How to prepare

In a large bowl, mix the above ingredients.
Let the mixture sit in a large covered bowl for an hour or longer, until the batter rises and becomes stretchy. It can sit for as long as 3–6 hours.
When ready, stir the batter if any liquid has settled on the bottom.
Then, using a blender, whip 2 cups of batter at a time, thinning it with 0.5 - 0.75 cups of water. The batter should be quite thin.
Cook the batter in a non-stick frypan over medium or medium-high heat, without using oil.
For a 12-inch pan, use 0.5 cup of batter per injera. For a 10-inch pan, use 0.33 cup of batter.
Pour the batter into the heated pan and quickly swirl the pan to spread the batter as thin as possible.
The batter should not be thicker than 0.13 inch. Do not flip the injera. It is cooked through when bubbles appear all over the top.
Place each cooked injera on a clean towel for a minute or two, then stack them in a covered dish to keep them warm.
The finished injera will be thicker than a crepe but thinner than a pancake.
To serve, overlap a few injera on a platter and place stews on top. Spicy bean or veggie stews/curries work well with this. For Ethiopian food, the spicier, the better.
Alternatively, place one injera on each dinner plate and ladle stew servings on top.
Give each person three or more injera, rolled up or folded in quarters, to use for scooping up the stews.
If you make 15 x 12-inch injeras, each one will be approximately 120.
(Teff is a kind of millet) and reduce the whole wheat flour to 0.25 cup.

Variations

For a more traditional version, use teff flour instead of self-rising flour and reduce the whole wheat flour.

Cooking Tips & Tricks

Let the batter sit for at least an hour to allow it to rise and become stretchy.

- Whip the batter in a blender to ensure it is thin enough for cooking.

- Cook the injera in a non-stick frypan without using oil.

- Do not flip the injera while cooking, it is done when bubbles appear all over the top.

Serving Suggestions

Serve Injera II with spicy bean or veggie stews/curries for a traditional Ethiopian meal.

Cooking Techniques

Whip the batter in a blender to ensure it is thin enough for cooking.

Ingredient Substitutions

You can substitute teff flour for the self-rising flour for a more traditional version of Injera II.

Make Ahead Tips

You can make the batter ahead of time and let it sit for up to 6 hours before cooking.

Presentation Ideas

Overlap a few injera on a platter and place stews on top for a beautiful presentation.

Pairing Recommendations

Serve Injera II with spicy bean or veggie stews/curries for a delicious and authentic Ethiopian meal.

Storage and Reheating Instructions

Store leftover injera in a covered dish at room temperature. To reheat, steam the injera or microwave for a few seconds.

Nutrition Information

Calories per serving

Each serving of Injera II contains approximately 120 calories.

Carbohydrates

Each serving of Injera II contains approximately 25 grams of carbohydrates.

Fats

Each serving of Injera II contains approximately 1 gram of fat.

Proteins

Each serving of Injera II contains approximately 3 grams of protein.

Vitamins and minerals

Injera II is a good source of iron and calcium.

Alergens

This recipe contains wheat.

Summary

Injera II is a low-fat, low-calorie bread that is a good source of carbohydrates and protein.

Summary

Injera II is a traditional Ethiopian flatbread that is easy to make and pairs well with a variety of stews and dishes. Enjoy this spongy, sourdough-like bread as a delicious and unique addition to your meals.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Injera II like it was yesterday. It was a hot summer day, and I was visiting my friend Sara in her cozy little kitchen. The aroma of spices and herbs filled the air as she busily worked away at the stove.

Sara was a wonderful cook, and I always admired her ability to create delicious dishes from scratch. That day, she was making Injera II, a traditional Ethiopian flatbread that I had never tried before. As I watched her mix the batter and pour it onto a hot griddle, I knew I had to learn how to make it myself.

I asked Sara where she learned to make Injera II, and she told me that she had picked up the recipe from a friend who had traveled to Ethiopia. She explained that Injera II was a staple in Ethiopian cuisine, often served with savory stews and spicy sauces.

As Sara finished cooking the Injera II, she offered me a piece to try. The bread was light and fluffy, with a slightly tangy flavor that complemented the rich stew she had prepared. I was hooked from the first bite and knew that I had to learn how to make it at home.

Sara graciously shared her recipe with me, and I eagerly wrote it down in my worn recipe book. Over the years, I have made Injera II countless times, perfecting the technique and adjusting the ingredients to suit my taste.

To make Injera II, you will need:

- 1 cup teff flour

- 1 cup all-purpose flour

- 1 ½ cups water

- 1 teaspoon salt

- Vegetable oil for greasing the griddle

In a large mixing bowl, combine the teff flour, all-purpose flour, water, and salt. Mix well until the batter is smooth and free of lumps. Cover the bowl with a clean kitchen towel and let it sit at room temperature for 12-24 hours to ferment.

Once the batter has fermented, heat a non-stick griddle or skillet over medium heat. Lightly grease the surface with vegetable oil.

Pour a ladleful of the batter onto the hot griddle, swirling it around to spread it out into a thin, even layer. Cook the Injera II for 2-3 minutes, or until bubbles form on the surface and the edges start to lift.

Using a spatula, carefully flip the Injera II and cook for another 1-2 minutes on the other side. Transfer the cooked bread to a plate and cover it with a clean kitchen towel to keep warm.

Repeat the process with the remaining batter, greasing the griddle as needed. Serve the Injera II warm with your favorite Ethiopian dishes.

I have served Injera II at family gatherings, potlucks, and dinner parties, and it is always a hit with everyone who tries it. The tangy flavor of the bread pairs perfectly with the spicy stews and savory sauces that are characteristic of Ethiopian cuisine.

I am grateful to my dear friend Sara for introducing me to this wonderful recipe, and I will always cherish the memory of that hot summer day in her kitchen. Making Injera II has become a beloved tradition in my own home, and I hope to pass down the recipe to future generations so that they can enjoy this delicious bread as much as I do.