Injera – Ethiopian sourdough pancake


These pancakes or bread eaten along with the food instead of potatoes or rice. Thanks they are of sourdough to get the pancakes a lovely flavor.
Injera – Ethiopian sourdough pancake
1000 ml plain flour
500 ml barley flour
25 g yeast
1 000 ml tepid water (Day 1)
200 ml of cold and 150-200 ml of boiling water (day 3)

Day 1: Dissolve the yeast in some warm water and mix with the flour to a stiff dough. Place lid on, preferably in plastic (or cover with plastic wrap) and store at room temperature 2-3 days depending on how tart you want the bread. I usually let it stand for 2 days.

Day 3: First add 200 ml of cold water and mix well. Then add 150-200 ml of boiling water and mix to a paste. Allow to stand with cover at least an hour.
The bread is baked in a non-stick frying pan rather like baking pancakes without butter or fat. The bread should be baked only on one side. It is just right with 1 cup smel per bread. Pour in batter. After a while, the surface is covered with tiny holes, then put a lid on the pan during the last seconds of baking. Then remove the bread and bake the next. Add them to one another when it’s warm, then stick them together. Let them cool before serving.

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18 Comments Add yours

  1. alifemoment says:

    I love Injera, me and my husband used to go to an Ethiopian restaurant when we lived in Italy and we absolutely loved it, especially when we accompanied it with the traditional vegetables and meat dishes. Good memories πŸ™‚

    1. Dinner Bank says:

      Thats great πŸ™‚ Then Im sure you will love the next dish I will put out here on my blog. πŸ˜‰

      1. alifemoment says:

        I am sure I will!
        Looking forward to it!
        Best wishes,
        Alice

      2. Dinner Bank says:

        Great! πŸ™‚ I just put out Abisha, a dish from the same country that works fantastic with it πŸ™‚

      3. alifemoment says:

        I am really curious now! πŸ™‚

      4. Dinner Bank says:

        πŸ™‚ Super πŸ™‚

  2. Sam Sin says:

    I’ve never thought of making injera before, only ever had it ready made. I didn’t realise it took so many days to ferment the batter. Yours look lovely! πŸ™‚

    1. Dinner Bank says:

      Thank you so much πŸ™‚ Yes it takes time but its worth it πŸ™‚

  3. Imlove this and must must try !

    1. Dinner Bank says:

      Thats great πŸ™‚ Let me know when you made them πŸ™‚

  4. livecook says:

    Love injera! Thanks for the recipe!

    1. Dinner Bank says:

      YouΒ΄re welcome πŸ™‚ Yes I love it too πŸ™‚

  5. Serena says:

    Fantastic! Thank you for this recipe! I am definitely going to try this…

    1. Dinner Bank says:

      Great πŸ™‚ Let me know when you made them πŸ™‚

  6. I had these in an Ethiopian restaurant in Frankfurt, 3 years ago, and to this day I have always wondered how they were properly made. Thank you. Question answered!

    1. Dinner Bank says:

      You are welcome πŸ™‚ Imhapp I could help you answere your question πŸ™‚ Try them they are so easy to do πŸ™‚

      1. Thank you I will. I’ve pinned them to my Pinterest for future. πŸ™‚

      2. Dinner Bank says:

        Great πŸ™‚ Let me know when you made them πŸ™‚

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