Breads of the World: Injera

The GoGreenfields Show!

In this episode of GoGreenfields, River and Terran return to their bread series and try their hands at a classic Ethiopian bread, Injera. The outcome is both beautiful and delicious!

It's not so much the bread itself that makes this dish good for you; it's the teff flour which contains a lot of potassium, calcium and other nutrients. It is the most nutritious part of the bread.

This recipe comes from Ethiopia and is a sponge-like flatbread. It is often used in rolls, tortillas and other meat and vegetable dishes. This recipe does require some patience. It takes three to five days to complete the recipe because of the fermentation process. We strongly recommend that you give this recipe a try anyway. It is absolutely worth it. Be sure to tag us in your social media posts of the outcome!

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Injera bread is the second to be explored in a new GoGreenfield’s series called ‘Breads of the World’. After watching this episode on the delicious Ethiopian bread, be sure to check out the earlier episode on Challah Bread and tune in again to explore Spanish bread with your hosts!

Watch this earlier episode of GoGreenfields to learn more about Ethiopian restaurant, Queen of Sheba: https://gogreenfields.com/river-and-terran-go-to-queen-of-sheba/

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Injera Bread

Ingredients

• 2 cups Angelica Mills Tartary buckwheat flour
• 2 cup all-purpose flour
• 1/2 teaspoon salt
• 5 cups lukewarm water

Directions

1. Gather the ingredients.
2. In a large mixing bowl, combine the flours and salt until well mixed.
3. Add the water, stirring until combined.
4. Cover loosely with a paper towel and let stand, undisturbed, overnight.
5. Gently agitate the mixture with a wooden spoon in the morning (there should be bubbles already forming on the surface, and the fermenting water should have risen to the top).
6. Cover again and let stand at room temperature, undisturbed, overnight. Repeat the process of agitating the mixture the following morning, and then one more round of overnight resting.
7. After 3 to 4 days, your injera should smell sour and be very bubbly, which means that it's ready! Stir the mixture until combined.
8. Heat a large, lightly-oiled heavy-bottomed skillet over medium-high heat. Add about 1/3 cup of the batter to the skillet, forming a thin layer of batter over the pan. Cook until bubbles form on the entire surface of the flatbread (do not flip; only cook one side like a crepe).
9. Using a metal spatula, remove the injera and transfer to a plate.
10. Repeat until all of the batter is used, adding oil to the skillet as necessary.
11. Serve with spicy vegetables, lentils, or meat dishes of your choice.

Angelica Mills Tartary buckwheat flour

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