Injera
Other Injera
Well, here are some of the injera. Not sure if they turned out how they're supposed to or not. I think I may have made them a little too thick, but I don't know for sure. They don't look like pictures I've seen online. But I think those aren't from teff flour for one thing. So I'll have to try them again sometime. They are quite sour though.
posted by SumisuYoshi | 1:17 AM
2 Comments:
Those pancakes look good, I'm partial to buckwheat, multi-grain, amaranth, and buckwheat-amaranth. I've got another recipe for teff ones to try too.
I had one plain. I actually made them to take into a friend at work, he's from South Africa but he lived with some Ethiopians for quite some time so he's a big fan of injera.
I'd say for the future, I'll definitely need something to eat with it, or a shorter ferment time. Because these guys are so incredibly sour they make overfermented or over proofed sourdough like like pure sugar.
I might need to add more salt, but, I bet with some stew or vegetables or something on it the sour wouldn't be so strong and would be more of an accompaniment.
I also need to refine the cooking portion of making them. I'm not terribly good at that yet. I'm figuring in the future if I want to make them more quickly I can probably add a touch of my sourdough stater in with the injera starter and they'll be ready in hours instead of days.
I have a bowl of teff flour mixed with water and yeast sitting for the 3rd day on my counter. The directions I have for actually making the injera are vauge. It says I'm to drain off the water, take one cup of the remaining "dough" and mix it into 2 cups boiling water, then return that to the original bowl with some more water (unspecified amount) and let it "rise" and then fry it in a pan like a pancake, but not flip it. I don't understand the part about mixing some with boiling water and putting it back in the bowl. Did your recipe tell you to do this?
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