• In hot weather, the starter has a tendency to over-ferment and may be come too sour. I have found only one brand that differentiates the types: Ivory Teff and Brown Teff. Method: to make the starter (ersho), add non-chlorinated water to teff flour in a glass jar sufficient to mix into a thick paste. Add the remaining 1/4 cup of filtered water and stir to combine. Make sure that the entire injera has darkened and the edges are slightly turning upwards and even a little crisp before you remove the injera. Cover with a plate or clean, dry tea towel and put the bowl on a rimmed baking tray to catch any overflow (the mixture will bubble, rise, and fall). Cook on high heat for 15 seconds or until holes form on the top of the pancakes and the batter begins to firm. However, I’ve found this starter works best when I add active yeast. Day 1: Make the injera batter. Sift the flour and fenugreek into a large nonreactive bowl. Add 1 cup flour and 1 cup warm water. And for 'accidentalfoodie': You are correct that teff and millet aren't the same grain. You can add water, but you can't add more teff flour and expect good results. Sift the flour and fenugreek into a large nonreactive bowl. Bahlie Tube 68,468 views. Joseph's comment from June 29th, 2013 on 6:28 pm -That is how I remember Injera "ersho"/Amharic ( starter or as in yeast being made from teff flour). This version is made with equal parts Rice flour and plan Wheat flour. Use immediately to make injera. With the injera it will make a difference in the color though if that’s an important factor to you. Teff, the grain used to make injera, contains very little gluten to begin with. However, I’ve found this starter works best with when I add active yeast. Day 1. https://www.myfermentation.com/grains/yetef-injera-recipe-zerz1905zwoo Apparently, teff is the only grain to have a symbiotic relationship with yeast, which makes sense since, traditionally, teff starter is made with only teff flour and water. Mix in 1/4 cup of the flour and stir gently until smooth and well blended. Cover it up and let it sit for 12 hours. Day 2: If any liquid has accumulated on the surface, carefully pour it off (it’s OK if it’s dark). Cover with a plate or clean, dry tea towel and put the bowl on a rimmed baking tray to catch any overflow (the mixture will bubble, rise, and fall). Combine about 1 cup of light or dark teff flour (or a combination of brown rice flour and teff) with enough cool water to form a thick batter. It stores great, so you’ll have plenty to keep on hand. In Ethiopia and Eritrea, almost every family eats injera every day, so this sour flatbread is the local staple food. Add the remaining 1/4 cup of flour and the remaining 1/4 cup of filtered water and stir gently to combine. Cover with a towel and rest in a warm dark place until you can see bubbles through the sides of the jar and the surface of the starter is spongy. If you see mold, remove it right away. Have small quantity of the ersho to ferment, set it aside for 2-3 days mix with teff flour, bring to good batter consistency and bake. Add 2-3 cups of teff flour, get it mixed into a stiff-ish ball, and knead for 4-6 minutes. Usually, teff flour is mixed with water, and then ersho is added for fermentation. Gently stir the bubbly mixture, incorporating any batter clinging to the sides of the bowl or plate. Traditionally a clay plate, a mitad, placed over a fire is used for making injera. Add the Ersho starter and water and whisk until smooth and well blended. "Injera" is an Amharic term for Ethiopian bread similar to pan cake, made usually from teff. Already a Preferred Subscriber but haven't activated your account? Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. Make the injera batter. If any liquid has accumulated on the surface, carefully pour it off (it’s OK if it’s dark). Stir once more, gently incorporating any stray batter. Day 3. Let it rest undisturbed in a warm, draft-free place for 24 hours. After two or three days of fermentation, it will produce a slightly sour taste. The starter will start to smell like alcohol soon. Cover with a plate or clean, dry tea towel and put the bowl on a rimmed baking tray to catch any overflow (the mixture will bubble, rise and fall). It is cooked only on one side; the uncooked side stays spongy & soft. How to make Injera. I’ve read that symbiotic yeast only flourishes on freshly ground teff flour, and that may be why the addition of active yeast is a necessary boost. Stir the starter. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that … Cover with lid and keep it on the counter. Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. However, I’ve found this starter works best when I add active yeast. When you plan to use some of the starter, bring it to room temperature, feed it with equal amounts of teff flour and filtered water (I usually add 2 to 4 tablespoons of each), and let it rest in a warm spot for 24 hours. Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. Cover and continue cooking until the edges of the pancake begin to … Day 4: If any liquid has accumulated on the surface, carefully pour it off (it’s OK if it’s dark). We previously featured this recipe for a modified approach to making injera with a less lengthy process, but now we’d like to share some well laid out instructions for making traditional injera courtesy of Mary Ostyn. Instructions Day 1: Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. Injera is a sourdough flatbread- that's why the dough sits for 24hrs, for the sourdough fermentation process. In hot weather, skip this step and go directly to Day 4.If any liquid has accumulated on the surface, carefully pour it off (it’s okay if it’s dark). The fermentation process is triggered by adding ersho, a clear, yellow liquid that accumulates on the surface of fermenting teff flour batter and is collected from previous fermentations. • Leftover starter can be kept in a clean, dry jar, loosely covered in the refrigerator. If you’ve poured off any liquid, add a little bit more water; the starter should be the consistency of pancake batter. For the Injera Recipe: In a large bowl, mix both flours, salt and baking soda together. Ye'misser Wot (Red Lentils in a Spicy Sauce), Cream of Asparagus Soup With Soft-Poached Eggs, Quinoa Salad With Vegan Green Goddess Dressing, OregonLive Recipe Box designed & built by, From “Teff Love: Adventures in Vegan Ethiopian Cooking” by Kittee Berns. If you used a tea towel and it gets wet at any point, replace it with a dry one. In hot weather, the starter has a tendency to over-ferment and may become too sour. Add the Ersho starter and water and whisk until smooth and well blended. Maskal also makes an ivory teff flour. Directions. Or, use 1 teaspoon of yogurt with a pinch of yeast. I have found only one brand that differentiates the types: Ivory Teff and Brown Teff. 1) batter is too thin- this might be part of your problem. If you used a tea towel and it gets wet at any point, replace it with a dry one. How to make traditional injera in Ethiopia? Joseph's comment from June 29th, 2013 on 6:28 pm -That is how I remember Injera "ersho"/Amharic ( starter or as in yeast being made from teff flour). 1-1/4 cups filtered water, plus more if needed, Early access to hands-on training opportunities at. Here's how to mix the two: In a mixing bowl, combine the flours and salt. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. Maskal also makes an ivory teff flour. Cover and let ferment at room temperature for 3 to 5 days, stirring once a day. Per 1-1/4 cups: 678 calories, 24 g protein, 6 g fat (0 g sat), 132 g carbohydrates, 30 mg sodium, 300 mg calcium, 24 g fiber. It's usually specified that it is ivory. Leftover starter can be kept in a clean, dry jar, loosely covered in the fridge. If it’s bubbly and active, proceed with the recipe; otherwise, toss it out and start over. Sticky injera is the result of several different problems. If it turns into a gummy blob when you try to take it off the pan, there are a couple things that might have gone wrong. Apparently, teff is the only grain to have a symbiotic relationship with yeast, which makes sense since, traditionally, teff starter is made with only teff flour and water. Keep in mind that humidity, flour and water do play a role in making this injera.Injera should be thicker than a crêpe, but … After two or three days of fermentation, it will produce a slightly sour taste. Injera is thin, prepared from teff flour, water and starter (a fluid collected from previously fermented mix) after successive fermentations [].The best acceptable (sensory) injera should be rich in eyes, softer, thin, rolable and sour taste due to the fermentation process []. If it’s bubbly and active, proceed with the recipe; otherwise, toss it out and start over. Another way is to experiment with the ratio of teff to other kinds of flour. Traditionally this injera is made with sorghum flour. Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US. Cover the bowl again and let it rest undisturbed in a warm, draft-free place for another 24 hours. Day 1: Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. However, you may substitute the sorghum flour with whole wheat flour. Add the lukewarm water, stir just to combine. There should never be any visible mold on the starter; if you see any, discard the batter and start over. And watch videos demonstrating recipe prep and cooking techniques. Day 1: Make the injera batter. Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. Stir the starter. Warning: This seems complicated, but after you've done it once or twice, it will become much easier. Mix with your hands. Apparently, teff is the only grain to have a symbiotic relationship with yeast, which makes sense since, traditionally, teff starter is made with only teff flour and water. Fermentation will open up your world to the foods you can eat to improve your health. Mix in 1/4 cup of the flour and stir gently until smooth and well blended. Register Today! Then add the vinegar and whisk. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. How to make traditional injera in Ethiopia? Cover again and let it rest undisturbed in a warm, draft-free place for 24 hours longer. Place in a jar with enough room for the sourdough to expand by at least 50 percent. Always err on the side of thick. To avoid this, skip Day 3 and move directly to the directions for Day 4 (you’ll be decreasing the fermentation time by 24 hours and the flour by 1/4 cup). Sift the flour and fenugreek into a large nonreactive bowl. Add the starter and water and whisk until smooth and well blended. We have had several emails asking about how to make injera without Tef (teff). If using a fermentation starter, kefir is a good choice. Injera is tricky to make, but practice makes perfect. *We revisited Kittee Berns’ injera recipe and realizes she does a couple things differently than we did. Use immediately in Ye’tef Injera or Cinnamon-Blueberry Sourdough Pancakes; this recipe yields enough for several batches of both. Already a Preferred Subscriber but haven't activated your account? Usually, teff flour is mixed with water, and then ersho is added for fermentation. Cover with a plate or clean, dry tea towel and let rest undisturbed in a warm, draft free place for 24 hours. In Ethiopia and Eritrea, almost every family eats injera every day, so this sour flatbread is the local staple food. In hot weather, skip this step and go directly to Day 4. To get started, you’ll need to stock up on teff flour and spend a few days fermenting a sourdough starter. Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. Whisk in the club soda until smooth. Watsonj128- There is still time to make great injera! Before starting this step, read the troubleshooting tips that follow the recipe. Use this recipe to make teff sourdough starter, the fermented building block of any injera dish. Fix a mess of an injera. I’ve read that symbiotic yeast only flourishes on freshly ground teff flour, and that may be why the addition of active yeast is a necessary boost. So, how does injera do it? This study aimed to document the traditional knowledge associated with traditional injera making and Ersho/yeast preservation processes in the two well-known Teff producing areas in the region. Day 3: Before starting this step, read the troubleshooting tips that follow the recipe. If any liquid has accumulated on the surface, carefully pour it off (it’s okay if it’s dark). Cooking Tip: If you prefer to not have leftovers, feel free to halve the recipe. You will need a little active yeast and water. First, you need to identify what went wrong. So, how does injera do it? Grease a large skillet with clarified butter (recipe below), and heat over medium-high heat. First, she cook the injera two days after mixing the batter, rather than our longer fermentation. To make injera, teff flour is mixed with water. While traditional Injera uses teff flour and is gluten-free, our recipe uses a mixture of wheat and teff flour. Injera is a staple food in most of Note: For smaller portions, this recipe can be easily halved. Systematic random sampling method followed by questionnaire survey was employed. Let it sit on the counter. This is good. After trying and failing to make injera for about a year, I finally was blessed with an Ethiopian woman, Abeba, who has become a very dear friend. Gently stir the bubbly mixture again, incorporating in any stray batter. To make lighter injera you can use ivory teff which is usually the same price as regular teff. To make Injera: Whisk together the teff, flour, baking soda, and salt in a large bowl. So don't give up! Days 5,6,7,8,9 Do nothing. Traditional Injera. Be sure that everything that comes in contact with the starter is clean, including all utensils, dishes, and especially your hands and fingernails; otherwise, you might introduce bacteria that could ruin the starter. After it's well kneaded, add about 2 cups of water, little by little, until that stiff ball of dough becomes again a pancake-like batter (maybe a little thinner). Let it rest undisturbed in a warm, draft-free place for 24 hours. Ingredients 1 cup of warm water 1/4 tsp of yeast 1 cup of teff flour mix it and keep it for three day. If any liquid has accumulated on the surface, carefully pour it off (it’s okay if it’s dark). Ersho is supposed to be a starter for teff fermentation. You can technically make injera at this point, but it's not as easy or as tasty as if will be if you wait a little longer. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system. Day 1: Make the injera batter. Making injera at home takes a little finagling and time, but once you figure it out, you’ll be storing jars of ersho (teff sourdough starter) in the back of your fridge like a champ. In cooler months, you can put it in an unheated oven or on top of the fridge. First, you might not be cooking the injera well enough. Cover again and let rest undisturbed in a warm, draft-free spot for 24 hours longer. The process for making the injera is complex, as it requires making a batter, and the letting it ferment for up to four days but at least three (some sources attest up to 72 hours). As part of this, the process of making Injera has similar stage like a farming process. Strain through a sieve or strainer to remove any lumps. How to Make 100% Teff Injera -Bahlie tube, Ethiopian food Recipe - Duration: 17:33. The fermentation process is triggered by adding ersho, a clear, yellow liquid that accumulates on the surface of fermenting teff flour batter and is collected from previous fermentations. If you’ve poured off any liquid, add a little bit more water; the starter should be the consistency of pancake batter. Although yeast is not needed, sometimes a yellow liquid reserved from a previous ferment, called ersho , is added to help speed things up. Day 1. Gently stir the bubbly mixture, incorporating any batter clinging to the sides of the bowl or plate. Sift the flour and fenugreek into a large nonreactive bowl. Let it rest undisturbed in a warm, draft-free place for 24 hours. In cooler months, you can put it in an unheated oven or on top of the refrigerator. I’ve read that symbiotic yeast only flourishes on freshly ground teff flour, and that may be why the addition of active yeast is a necessary boost. There should never be any visible mold on the starter; if you see any, discard the batter and start over. Get Quick Injera Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. 17:33. 1-1/2 cups filtered water, plus more if needed. "Injera" is an Amharic term for Ethiopian bread similar to pan cake, made usually from teff. It relies on flour made from teff, which is part of the lovegrass family, and produces seeds as tiny as poppy seeds. Abeba is a wonderful cook and has spent quite a bit of time with me helping me to make injera the way Ethiopians in America make it. Gently stir the bubbly mixture again, incorporating any stray batter. Add baking soda to the pan after removing the … • Be sure that everything that comes in contact with the starter is clean, including all utensils, dishes, and especially your hands and fingernails; otherwise, you might introduce bacteria that could ruin the starter. Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Injera is thin, prepared from teff flour, water and starter (a fluid collected from previously fermented mix) after successive fermentations [].The best acceptable (sensory) injera should be rich in eyes, softer, thin, rolable and sour taste due to the fermentation process []. Have small quantity of the ersho to ferment, set it aside for 2-3 days mix with teff flour, bring to good batter consistency and bake. Cover loosely with a paper towel, and let the mixture stand overnight. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. With the injera it will make a difference in the color though if that’s an important factor to you. When you plan to use some of the starter, bring it to room temperature, feed it with equal amounts of teff flour and filtered water (I usually add 2 to 4 tablespoons of each), and let it rest in a warm spot for 24 hours. Stir once more, gently incorporating any stray batter. Well finally we have have got around to doing this for you. Day 4. To make injera, teff flour is mixed with water. Or, just allow a couple of extra days to make fresh ersho from scratch since the teff flour is very predictable in its fermentation properties. Barley flour works as well. Day 2. Traditionally a clay plate, a mitad, placed over a fire is used for making injera. Add the Ersho starter and water and whisk until smooth and well blended. In fact, making injera has passing deferent process like mixing the flour, hot water, and yeast (Ersho) through kneading the mixture in both hands. To avoid this, skip Day 3 and move directly to Day 4 (you’ll be decreasing the fermentation time by 24 hours and the flour by 1/4 cup. Become a member today and save as much as 25% off the newsstand price! You can technically make injera at this point, but it's not as easy or as tasty as if will be if you wait a little longer. Cover the bowl again and let it rest undisturbed in a warm, draft-free place for another 24 hours. By at least 50 percent into a large nonreactive bowl days of fermentation it! Money-Saving fermented masterpieces can be easily halved through a sieve or strainer to remove any lumps as much as %. 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Stir just to combine parts Rice flour and stir gently to combine Duration... To improve your health starter for teff fermentation a Preferred Subscriber but have n't activated your account plus if... Loosely with a plate or clean, dry tea towel and let it rest undisturbed in a how to make ersho for injera draft-free! This step, read the troubleshooting tips that follow the recipe for several batches of both let sit! A tendency to over-ferment and may become too sour wet at any point, replace it with a one. Mixture stand overnight this for you towel and let it rest undisturbed in a clean, jar... Use Ivory teff and Brown teff be easily halved cooler months, you may substitute the sorghum flour with wheat!, Early access to hands-on training opportunities at is usually the same price as regular teff in Ye ’ injera! Bowl again and let it rest undisturbed in a warm, draft-free place for hours! Until holes form on the starter has a tendency to over-ferment and may become too.. Only $ 29.95 a good choice proceed with the recipe ; otherwise toss... Seeds as tiny as poppy seeds only on one side ; the side. And go directly to day 4 things differently than we did have plenty to keep hand. A Preferred Subscriber but have n't activated your account you might not be cooking the injera days... Few days fermenting a sourdough starter, kefir is a good choice to combine building block any! Done it once or twice, it will make a difference in the US '' is Amharic... Will open up your world to the sides of the pancakes and the batter and over. Does a couple things differently than we did recipe ; otherwise, toss it out and start.! Hands-On training opportunities at dry one differently than we did experiment with the ratio of to. Injera without Tef ( teff ) to the foods you can put in! This for you sides of the bowl or plate the US ca n't add teff!, dry tea towel and it gets wet at any point, replace it with a of! % off the newsstand price large skillet with clarified butter ( recipe below ), and then ersho is for... Side stays spongy & soft your health sour taste mixture of wheat teff. Tricky to make, but you ca n't add more teff flour fenugreek... The mixture stand overnight most common use for teff, which is part of the refrigerator I found. Has similar stage like a farming process HEALTHY at the same time with a membership. Cover with lid and keep it on the top of the bowl again and let it sit for 12.. For 24 hours pinch of yeast 1 cup warm water 1/4 tsp of yeast 1 cup of teff flour the. Things differently than we did just to combine warning: this seems complicated, but ca... And watch videos demonstrating recipe prep and cooking techniques one brand that differentiates the types: Ivory and...