Injera, is an Ethiopian flatbread, “Ethiopian pancake”, which is served with almost all traditional recipes from Ethiopia. You’ll see the top bubble like pancakes and start to dry out. Congratulations, you have just made authentic Ethiopian Injera using your WASS Digital Mitad Grill. You don’t flip Injera, and you aren’t supposed to brown it’s underside, but some like the taste of it browned so you can overcook it a bit if you prefer. If you don’t have this, you should be okay with a non-stick frying pan (make sure the surface is completely smooth and not scratched) or a cast-iron wok. 6 1/2 cups (750 g) teff flour (see note) 7 cups (1.75 L) bottled water, plus more as needed Vegetable oil for oiling pan. Helpful. Verified Purchase. Injera Cooking Appliance – The WASS Electronics Digital Mitad Grill Digital Mitad – The WASS Electronics Mitad 16″ Grill is ready for the rigors of your home or restaurant kitchen. Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. 100% Teff Injera is a fermented, usually yeast-risen, iron-rich flatbread that is prepared in a pan, like a thick crepe. We previously featured this recipe for a modified approach to making injera with a less lengthy process, but now we’d like to share some well laid out instructions for making traditional injera courtesy of Mary Ostyn. 1 1/2 cups teff flour I’ve struggled for years and years to re-create the injera … Thank you so much for sharing this recipe! Injera – Spongy Ethiopian Flatbread A Gluten-Free Plate, Sponge and Spoon in One Injera is the soft, bubbly, pancake-like flatbread that’s the first and last word in Ethiopian cuisine. Injera (Amharic: ənǧära, እንጀራ, [ɨndʒəra]) is a sour fermented flatbread with a slightly spongy texture, traditionally made out of teff flour in Ethiopian and Eritrean cuisine. 4.2 out of 5 stars 10. This is it. It takes about 5-7 minutes to cook Injera. ADDIS Injera Mitad - 16 Inch Electric Grill, for USA and CANADA . … Designed by The Egghead © 2015 - 2020 WASS Electronics Inc. 99. Injera also known as Ethiopian bread is thinner than a pancake and has a slight spongy texture. It is considered the number one staple food of Ethiopia and is used to serve the delicious Ethiopian dishes. Ethiopian Orthodox Christians follows the fasting in different months in the holidays like Easter and Christmas. Read more. A traditional Injera dish with variety of veggies and sauces. Reply. These huts are dangerous places for mitads. Milla. Makes: 4-6 Injera The traditional mitad pan actually has a steam vent built in. Only 16 left in stock - order soon. Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. Read our privacy policy 1/4 tsp salt, or more to taste. Authentic Teff Injera recipe using gluten free fermented sourdough teff flour. Injera is the staple food in Ethiopia making it the essential component of most Ethiopian dishes. $48.99 $ 48. She also set up an electric griddle called a mitad, built specifically for cooking injera. Thank you! The widely used traditional way of injera baking (three stones and open fire) uses biomass products like wood, animals dung & agricultural crop residues as heat source. Time: 1 day to ferment, about 30 minutes to cook, Tools: 100% Teff Injera is a fermented, usually yeast-risen, iron-rich flatbread that is prepared in a pan, like a thick crepe. Traditional Ethiopian Injera takes about 3-5 days to make . With full digital control & display, an efficient heating element, and a non-stick surface, WUB griddle is your best choice for making ethiopian Injera, tortillas, pancakes, or any flatbread. If you want to prepare it this way, just skip the fermentation step, mix all ingredients in a bowl and cook. It is made from tef (or teff), a millet-like grain native to Ethiopia. Your batter will deflate when you stir it. Try to buy everything organic. Injera is an Ethiopian flatbread made from fermented Teff flour sourdough. More commonly now … Some people like to blend it 50/50 with wheat or barley. It’s important to keep a lot of moisture in the pan or the Injera will crack. Tested to endure extended cooking times, you’ll find this heavily researched … 10/10 product and seems like customer support would be there if they were needed. Place on a plate and repeat, layering cooked Injera with parchment paper until you use up all the batter. Approximately 83% of Ethiopians are farmers, most living in traditional huts with large families and livestock such as goats, chickens, and calves. Step 1. Teff is a tiny, gluten-free grain with quite a distinctive flavour. Teff injera is rich in resistant starch, a carbohydrate that helps with blood sugar and weight management. Dining and sharing Ethiopian food from a common plate of Injera is a traditional and intimate practice among friends and family. One can buy premade Injera in the freezers of some stores, but the best taste you will get by making this delicious Ethiopian food yourself. Traditionally, injera is made with just two ingredients – Eragrostis tef, also known as teff, an ancient grain from the highlands of Ethiopia, and water. FREE Shipping. Injera, a flatbread made from teff flour, is central to virtually every meal in Ethiopia. Bring your WASS Digital Mitad Grill to medium heat, and very lightly, coat the pan with coconut oil. Now this is sure news to us, although maybe not all of you. Teff Injera is very nutritious and is rich in iron, protein, dietary fiber, magnesium, calcium, zinc and vitamins. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. Also stir in the baking powder. Traditionally made out of Teff flour, it is a national dish in Ethiopia and Eritrea. Page 1 of 5. Place Teff flour in a large glass bowl, add water and stir well. It looks amazing and from our point of view anything Eco friendly gets the thumbs up. Millet flour from a health food shop will work fine, however. $35.95 $ 35. Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US. There is little written or known about teff's origin and while there is no scholarly consensus, some believe that the production of teff dates back as far as 4000 BC. 1/2 tsp baking powder 4.0 out of 5 stars 2. On one side, Injera has a honeycombed looking pattern intended to absorb the sauces and stews it is served with. Injera baking is done by a device or apparatus named injera mitad (plate used to bake injera) manufactured from special clay. Cooking Injera with Solar power – Injera Mitad After a little Google surfing we found to our astonishment, a solar powered Injera mitad. It is the national dish for both countries, and East African countries. $134.99 $114.99 Inventory policy : 82 Enjoy an all-purpose 16’’ diameter premium, non-stick grill to make Injera, bake assortments of flatbread, Pizza and much more. TRADITIONAL INJERA. Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. 95. I made it! Prepare the frying pan. Traditional injera baskets on sale at the Mercato market in Addis Ababa, Ethiopia. (Definition is taken from Wikipedia) Ambasha in Amharic, Himbasha in Tigrinya, is an Ethiopian and Eritrean celebration bread[2] that is slightly sweet. It's a delicious bread for serving with stews or tagines. A special woven basket, called a mesab, in which the freshly made injera are placed. Now pour enough batter into the pan to fill entire surface and cover with a lid, or if you don’t have a lid, use a cookie sheet. All you need to make Injera is: 1. teff flour (or some plain flour or rice flour) 2. water 3. salt 4. vegetable oil or ghee for cooking The strongest evidence of injera cooking dates back to at least 600 AD, when the first mitads, or traditional round hot plates, were found in excavations of the ancient city of … Usually, “ wot” served on the top of the injera. 2 cups pure water Injera also known as Ethiopian bread is thinner than a pancake and has a slight spongy texture. Heat a pan until hot. Eleni's Ethiopian Gluten Free Sampler Pack - 2 Jars Sauce, 1 Injera Mix. Product Background Enjoy an all-purpose 16'' diameter premium, non-stick grill to make Injera, bake assortments of flatbread, Pizza and much more. Traditionally made with Teff flour,you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two; for the simple reason that teff, being the world’s smallest grain, is fairly expensive. Do not agitate or stir the batter, just leave it be. We use cookies to ensure you get the best experience on our website. This version takes about 2-hours to rise and about 10-15 mins prep, if using the blender. Let’s get started. Side note: we have also made other foods on this mitad (other traditional Ethiopian breads, dabo, ambasha, etc). Store in an airtight glass container in the fridge. While cooking, they are exposed to smoke and residue from their stoves that pose serious dangers to their health. When the top is dry, and the edges begin to curl/dry, use a rubber or wooden spatula to remove the Injera from the pan. Injera is best made on a special stove or clay plate called mitad or mogogo placed over a fire. ADDIS Injera Mitad - 16 Inch Electric Grill, for USA and CANADA by Bella Smart Energy. Woman showing the traditional Injera flatbread, Berhale, Afar Region, Ethiopia, Africa. Add just enough oil to coat the pan with, not too much. Being gluten-free and having a high nutritional value, Teff has become a superfood. WUB Griddle is an all-purpose griddle that stays true to tradition while using modern technology. Traditional Injera will be a foot and a half round! Injera usually consumes with “ wot”, it is a traditional dish made from the mix of vegetables, meat, different spices and sauces. You’ll also need to have a … Electrical injera stoves (mitads) are a sound alternative in Ethiopia because of the relatively wide availability of electricity (hydropower). It has a mildly sour taste, and in this recipe, it is gluten-free and yeast-free. If you don’t want to take time to ferment the batter and make it sour, you can prepare this recipe right away— it’s still delicious. FREE Shipping. YKing1 injera,Ethiopian Food Ethiopian Foods and Pictures Wall Art Painting Pictures Print On Canvas Stretched & Framed Artworks Modern Hanging Posters Home Decor 3PANEL. The injera soaks up the juices from the dish and pieces are torn off to scoop up bites, communally. (Photo from Rod Waddington, made available under CC License) Teff farmers in Ethiopia and Eritrea continue to grow teff, and eat teff. Anna Reed says. Coconut oil for pan It is usually an accompaniment to curries and often takes on the role of plate and scooping spoon too. My pan was square and that looked pretty cool too. Posted on 1/1 at 2:22PM. Women and girls often walk several kilometres to collect firewood for their stoves and Mitad (Traditional baking pan made up of clay soil for baking Injera). To cook the injera, use a non-stick crêpe pan or skillet, or large, traditional mitad. Every batch you make with the WASS Digital Mitad Grill will be amazing! Okay, thank you, Mix and knead the dough for about 7 minutes, Top the batter with another 4 cups of water and leave it unmixed, Cover the bowl and leave it in a normal temperature room for 4 days, On the 4th day, you will find the dough separated from the extra water, Replace the water slowly without mixing, cover and leave it for another day, Get rid of the extra water leaving about a cup and mix it well, In a small pot, boil a large cup of water, Reduce the heat and add half cup of the batter and quickly mix it to avoid lumps forming, Simmer for few minutes and let it cool down for at least 5 minutes, Add the cooked batter into your bowl and mix it well making sure there are no lumps left, Cover and let the mixture seat for another 12 hours, Adjust the consistency by adding around a cup of cold water making sure you end up with a batter thinner than pancake one, Use a measuring jug to add around 300ml of the batter to make an injera, Heat you Mitad (pan like Injera grill) to 350 degrees, Start from outside and pour a jug of the batter into the Mitad forming a large round injera, Let it cook uncovered for about 15 seconds until the porous start forming, Cover with the lead and let it cook for about 2 minutes, Use a flat plate to take out the Injera and let it cool down, Server on flat plate and topped with sauces or stews. Teff flour is also used in other types of Ethiopian breads. 47 people made this. 3 people found this helpful. Injera, sometimes transliterated as enjera; or "taita" in tigrinya is an East African sourdough-risen flatbread with a unique, slightly spongy texture. Report abuse. It is the heart of the Ethiopian food culture, A culture rich in tastes and natural food dishes blooming with tastes and smells that make you always want to come back for more. It features a 1,450-watt electric power with full range of temperature, adjustable up to 500 degrees Fahrenheit, ideal for various international baking. Large glass bowl © Copyright 2021 - Ethiopian Food - All Rights Reserved. Cover loosely with a large piece of foil, or a lid – but leave the lid cracked so steam can escape. 5.0 out of 5 stars OMG! After 24 hours, you’ll see that your batter is alive and fermenting. Swirl the batter around to completely coat the pan with a thin layer. It is also low in Saturated Fat, Sodium and naturally lowers blood pressure and the risk of heart diseases. Reviewed in the United States on October 11, 2019. But Truth be told, a traditional Injera recipe is much more than that. Traditional Injera. The teff they grow and the teff they eat are not the same. K. Recipe by: Kevin Ryan. It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. Cheesecloth, muslin or kitchen towel with a thin weave This is a traditional Ethiopia flatbread cooked in a frying pan. Parchment paper, Ingredients: On one side, Injera has a honeycombed looking pattern intended to absorb the sauces and stews it is served with. Injera made the traditional way – on mitad, a clay plate placed over a fire. Injera is traditionally made from Teff flour but you can also use buckwheat or wheat flour. Stir in the salt, and season with more taste if you like, until you can barely detect the saltiness. Injera is cooked on large clay discs called mitads which are traditionally left on 3 stones to allow an open fire to be lit in the space underneath. Teff also known as Eragrostis tef is a tiny seed-like species of lovegrass native to the highlands of Ethiopia. We like to keep already-made Injera in the fridge and spread it with raw almond or cashew butter for a quick snack. Traditionally a clay plate, a mitad, placed over a fire is used for making injera. We have successfully prepared this recipe without fermentation many times—its just not sour. Traditional Injera Stock Photos and Images (451) Narrow your search: Vectors | Black & white | Cut Outs. Moisten a paper towel with oil and wipe the surface, then place the pan over medium-high heat. The batter for injera […] Injera (or engera) is a large, flat crepe-like spongy bread that is a staple source of carbohydrates in Ethiopia and Eritrea. Injera is an Ethiopian flatbread made from fermented Teff flour sourdough. 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All-Purpose griddle that stays true to tradition while using modern technology one staple food in Ethiopia of grass. Barely detect the saltiness the delicious Ethiopian dishes sit for 1 day/24hrs other traditional Ethiopian breads you with! After 24 hours, you ’ ll see the top bubble like pancakes and start to dry.! In other types of Ethiopian breads, dabo, ambasha, etc ) with stews or.. Are a sound alternative in Ethiopia and Eritrea etc ) % teff Injera is an flatbread. They were needed are not the same coconut oil is prepared in a pan, like a thick crepe bites. This mitad ( other traditional Ethiopian Injera using your WASS Digital mitad Grill be! Astonishment, a mitad, built specifically for cooking Injera with parchment paper until you use up all the.!