your friendly neighborhood supercarrot (supercarrot) wrote in vegancooking,
your friendly neighborhood supercarrot
supercarrot
vegancooking

non-fermented/nearly instant injera

i've found 3 different recipes for nearly instant injera. have any of you used them (or used another recipe) for non-fermented injera?

i am looking for a nearly instant recipe cause i wanna eat them tonight and i never have enough forethought to plan a meal days in advance. :-)

should i use that much teff? bryanna's recipe calls for 3.5 cups teff to 1 cup all purpose. i'm concerned, since kittee keeps saying too much teff is a bad thing.

speaking of kittee, she's trying to sell extra copies of her papa tofu zine before she moves, so she doesn't have to lug them all across country. it's packed with ethiopian goodness.
http://kitteekake.blogspot.com/2009/01/wip-wednesday-hup.html


http://www.exploratorium.edu/cooking/bread/recipe-injera.html

injera

1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil

• a mixing bowl
• a nonstick pan or cast-iron skillet

1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

2. Slowly add the water, stirring to avoid lumps.

3. Stir in the salt.

4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.

5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.



(i couldn't find the source for this recipe)
INJERA #2

4 cups Self-rising flour
1 cups Whole wheat flour
1 tsp Baking powder
2 cups Club soda

Combine flours and baking powder in a bowl. Add club soda plus about 4 cups water. Mix into a smooth, fairly thin batter. Heat a large, non-stick skillet. When a drop of water bounces on the pan's surface, dip enough batter from the bowl (1/4-1/3 cup) to cover the bottom of the skillet, and pour it in quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then set it back on the heat.

When the moisture has evaporated and small holes appear on the surface, remove the injera. It should be cooked only on one side, and not too browned. If your first one is a little pasty and undercooked, you may need to cook a little longer or to make the next one thinner. But, as with French crepes, be careful not to cook them too long, or you'll have a crisp bread that may be tasty but won't fold around bits of stew. Stack the injera one on top of the other as you cook, covering with a clean cloth to prevent their drying out



and
Bryanna's Injera (Ethiopian Flatbread)

Recipe by: Bryanna Clark Grogan (which only has 2.5 stars at the fatfreevegan blog)

Makes 24 /10" injera; serves about 6

Injera are similar to crepes and always served with Ethiopian meals. They are made out of many different types of flour, but these are made with teff flour, a very small, nutritious grain that is preferred for these breads in Ethiopia. I found teff flour in a box in my health food store. If you can't find it, substitute millet flour (which can be made by grinding millet in a DRY blender) or stoneground cornmeal. Traditionally, injera are made with a fermented dough that stands for several days-- this is a faster version.

Injera are traditionally made on a very large griddle, but I found them easier to handle when made on a 10" cast iron skillet or 12" griddle. Injera can be made well before the meal is served, as they are served at room temperature.

4 and 1/2 c. warm water
2 tsp. regular baking yeast
1 tsp. sugar
3 and 1/2 c. teff flour, millet flour or stoneground cornmeal
1 c. whole wheat flour
1T. vinegar
1 tsp. salt
1/2 tsp. baking soda

Dissolve the yeast and sugar in the water and let stand 10 minutes. When bubbly, stir in the teff or millet flour, or cornmeal. Cover and let stand at room temperature for 4 hours. Add the flour, vinegar, salt and baking soda. It should be like a crepe batter.

Heat a 10" cast iron skillet or 12" round heavy griddle over medium-high heat (or use a large electric griddle or frying pan) until drops of water bounce on it. Keep a paper towel wadded up and handy to grease the pan between breads. Lightly oil the pan with the towel. Stir the batter each time before you measure it out. Pour about 1/4 c. of batter into the pan and tilt the pan (using potholders) in all directions to cover the bottom evenly with the batter, about 10" across. Cover the bread with a large pot lid and cook 1 minute, until the injera is dry but not crisp on the bottom (if it's crisp, turn the heat down a little), and full of tiny holes on the top. Remove carefully from the pan with a large pancake-turner and lie topside-down on a platter. (Do not turn it over and cook the other side.) Repeat, stacking each injera on the last one. When finished, keep some injera flat to line each diner's plate with before adding the food, and roll up the rest fairly tightly. Cut the rolls in half. These are served with the meal to scoop up stews, etc.. Cover with plastic wrap until serving time.
Tags: breads-flatbreads, ethnic food-ethiopian
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