Injera Flatbread (Quick Method)

• portions: 6 servings
• temps actif: 25 minutes
• temps total: 1 hour 45 minutes

Ingrédients

1 cup teff flour

3 cups unbleached AP flour or rice flour

2 tsp dry active yeast

1 tsp salt

800 - 1 litre ml warm water

125 ml very hot water (just off the boil is perfect)

Instructions

Quick Injera

In a large bowl, mix the yeast with a little bit of the warm water and stir to combine.

Add whichever 2 flours you're using, along with the salt.

Gradually, add more warm water, stirring with a wooden spoon until you have a smooth batter, this time the consistency of thick pancake batter. Again, you may not need all the water.

Cover with cling film and let stand for 1 hour.

After an hour, the batter would have increased slightly, give it a stir and pour the hot water, stirring constantly. You are going for a pancake batter consistency. If you dip your fingers in the batter, it should all just run off, leaving a thin coat on your fingers, much like warm custard.

Let stand for 20 minutes, then cook.

Cooking the Injera

Ethiopians cook their Injera on a non stick electric griddle. If you have that, use it, if not, a large non stick flat griddle or frying pan will do. An Indian tawa will be perfect for this, if you have it.We're going to go ahead with a non stick pan on the stove. Heat the pan over medium-high heat.

Transfer your injera batter to a jug. When your pan has heated up, starting from the outside of the pan, pour your batter from a height of about 6 inches, in a circular motion, completely covering the pan.If you need to tilt the pan to cover all of it, do it quickly, as the batter will crisp up fast. But it's preferable not to tilt the pan. It may take you a couple of attempts to get the hang of it.

At about 30 seconds, you'll start to see air pockets or holes on the surface.. Now, cover the pan with a lid and cook for 1-2 minutes until the edge of the injera is curling up. The sizzling sound will also have subsided quite a bit at this stage.If your batter was on the thinner side, your injera ought to be done at 1 minute. So 1 or 2 minutes (or even 3) will depend on how thick your injera is.

Using a large, wide spatula, lift the side of the injera and slide onto a plate.Turn the heat off and time to check on our first injera, and adjust the batter, if necessary.If your injera is too soft, sticky or even worse, became a lump on the pan:pour a little of your batter into a blender and add 40 g (¼ cup) rice flour. Blend to a smooth paste, and stir this into the rest of the batter to mix thoroughly.If your injera is too thick or dry:stir in a little water, maybe about 2-4 Tbsp, to get a slightly thinner batter.

Continue cooking the rest of the injera and stack them on top of each other on the plate.You could reserve ½ cup batter to use as your starter, and store in the fridge for up to 1 week, for your next injera.

Leave the cooked injera to cool to room temperature, then cover with clingfilm and leave to sit for an hour before serving.The longer you leave the injera, the softer and tastier it will be. A day is perfect, making it a great recipe for when you have guests, as it can be done the day before.The injera can be frozen for up to 3 months (see article above).

Nutrition

• Calories: 273 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 1 g
• Sodium: 394 mg
• Glucides Totaux: 56 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 1 g
• Protéines: 7 g