This is how I make Injera. Make sure all of the water that goes into this is warm- not too hot not too cold. this process of fermentation takes 5 days in total but nutritiously filling!
In the video I put the salt and baking powder while fermenting. I've been getting a lot of spiteful comments that this should not be done this way, so I tried putting the salt and baking powder in right before cooking and it works so much better. Thanks for the tips even though they have been quite mean. I like to put salt in things because it brings out the flavor and the baking powder helps it rise. Though, I must say this can give you a start on how it should be done, It's not perfect but it's still good.
I make a Berbere spiced lentil curry to go along with this- the recipe is in the description! Enjoy.
Injera bread:
1/4 tsp Active dry yeast
1 Cup Warm Water
2 cups Teff Flour
-----let above ingredients sit for 3 days----
1 cup Barley Flour
~2 cups Warm Water
-----Let Above ingredients sit for another 2 days-----
1/2 tsp Salt ( in 12floz of injera batter)
1/16 tsp Baking powder ( in 12floz of injera batter)
-----Add above ingredients just before cooking-----
Berbere lentil Curry:
1/2 Onion, dice
2 cloves garlic, minced
Roasted spicy and sweet peppers ;)
600g Concasse tomato
2 tsp Berbere Seasoning
2 tsp Salt
--------Reduce above ingredients by half---------
1 cup dry lentils, Soaked overnight
1 cup vegetable stock
------Add above ingredients and cook until lentils are tender ~30 min---
2:2 tbsp arrowroot: water slurry
----- Add slurry at the end-------
Get creative and eat this with whatever you want really! :)
/watch/QsU2tP_pLl3p2/watch/s13=t&YgbGxCAR0frR=
Music: Kevin Macleod- African
/watch/x0sTBesf9v3zXD_EQSdEu_HWELbmiPcDLP=tsil&wmp4h2aaKs8aT
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