• James Novotny

Recipe: Injera


In celebration of black history month I wanted to provide my readers with two recipe ideas both of African origin. This dish in particular comes from Ethiopia. This simple bread is great alongside any soups or salads including our earlier Turkey Moroccan Stew!


Recipe Serves 5 Time:

Prep 2 days Cooking 2hr Serving N/A


INGREDIENTS

2 cups teff flour

1/8 teaspoon active dry yeast

1 cup self-rising flour

Kosher salt



INSTRUCTIONS

Mix till Smooth: Combine the teff flour and active dry yeast in a bowl. Add 2 cups lukewarm water and whisk making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt (36 to 48 hours)


Taste and Pour: After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much. At this point, the batter will look separated and watery on top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or use your hand to thoroughly combine into a smooth, thin, pourable mixture.


Cover and Wait: Cover again and let sit for 1 hour. Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1 teaspoon salt into the batter. Pour 1/4 cup of the batter into the skillet, tilting and swirling to coat with a thin layer of batter. The batter should spread quickly and easily.


Let Steam: When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter.You can stack the injera only when they are completely cooled.


Let Sit: Wrap the stack of cooled injera with a dry, clean cloth or paper towels to keep them from drying out until ready to serve. Serve at room temperature, or microwave for 30 seconds to heat through.

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