How To Make Injera Bread?
2018-09-27
Injera bread is a very popular food in Ethiopia and Eritrea, buy do you know how to make injera bread? We know that it’s a sourdough flat bread which unlike other sourdough. It looks like a crepe but with porous and slightly spongy texture. So its raw material is also different. Many people use teff flour to make injera bread. Now let us share some details about making injera bread.
Mix teff flour and yeast in a large bowl, add 2 cups warm water and stir with a blender, or stir it by hand, make sure the mixture is smooth and free of clumps. Cover with plastic wrap and let it sit at room temperature until the mixture begins to bubble and produce a sour taste like yogurt(It will start to produce bubbles within a few hours, but it may take 36 to 48 hours to produce an acid, which is very important for the flavor of injera bread), after about 36 hours, taste the mixture, this will help you determine when it's best and help prevent excessive fermentation.
At this point, the batter looks separated from the water at the top, if you gently shake the bowl, you'll see bubbles coming out of the bottom, then add flour and water, stir until smooth, cover and let stand for 1 hour.
Heat the cooking pan, take a quarter of the batter and pour it into the pan, dip and turn, make it cover the entire skillet. After a few seconds, you can see holes forming and the color gets darker, when the injera bread is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. Take out the injera. Then start making the next one. After the injera bread has cooled completely, it can be stacked and then wrapped with clean or dry cloth to prevent it from drying out.
After our introduction, you may know how to make injera bread. But as the market demand increases, handmade products can no longer meet people's needs, more and more manufacturers began to use automatic Ethiopian injera making machine to make injera, because the machine with large capacity and high speed, can meet the large demand in the market.
Mix teff flour and yeast in a large bowl, add 2 cups warm water and stir with a blender, or stir it by hand, make sure the mixture is smooth and free of clumps. Cover with plastic wrap and let it sit at room temperature until the mixture begins to bubble and produce a sour taste like yogurt(It will start to produce bubbles within a few hours, but it may take 36 to 48 hours to produce an acid, which is very important for the flavor of injera bread), after about 36 hours, taste the mixture, this will help you determine when it's best and help prevent excessive fermentation.
At this point, the batter looks separated from the water at the top, if you gently shake the bowl, you'll see bubbles coming out of the bottom, then add flour and water, stir until smooth, cover and let stand for 1 hour.
Heat the cooking pan, take a quarter of the batter and pour it into the pan, dip and turn, make it cover the entire skillet. After a few seconds, you can see holes forming and the color gets darker, when the injera bread is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. Take out the injera. Then start making the next one. After the injera bread has cooled completely, it can be stacked and then wrapped with clean or dry cloth to prevent it from drying out.
After our introduction, you may know how to make injera bread. But as the market demand increases, handmade products can no longer meet people's needs, more and more manufacturers began to use automatic Ethiopian injera making machine to make injera, because the machine with large capacity and high speed, can meet the large demand in the market.
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