Yet'ef Injera
Ingredients
Directions
Prepare the batter
Sift t'ef into a deep mixing bowl.
Add water gradually, working with your fingers to avoid lumps.
Work into a dough.
In another pot, dissolve yeast in some warm water.
Add the yeast mixture to the flour. Mix.
Leave the dough uncovered until fermentation starts (the t'ef will rise to the top), 2 or 3 days.
Discard the water.
Make the starter and rest
Separately boil cups of water.
Add 1 cup of the dough to the boiling water.
Put on the stove (make sure it's warm), and stir continuously.
When it becomes thick, remove and cool down.
Return to the original pot.
Add more water, cover, and let it rise.
Cook the injera
Preheat a pan to about 420°F.
Pour about 4 cups of the mixture into the pan, starting at the edge and going in circles towards the center.
Cover and cook for 2-4 minutes.
The rim of the injera will rise when it's done.
Remove immediately.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- T'ef flour
- Forms the batter and gives injera its characteristic dense, spongy structure and earthy flavor.
- Yeast
- Drives fermentation, producing gas bubbles that give the batter its rise and sour flavor.
- Water
- Hydrates the flour into a batter and dough, setting its consistency for fermentation and cooking.
The step that matters
Leave the dough to ferment until it starts to rise. Fermentation produces the gas bubbles and sourness that make injera spongy and tangy. Too short a rest leaves it flat and bland, so wait for the visible rise before cooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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