Method of Making Injera Bread

Injera bread is very popular in Ethiopia, but do you know the method of making injera bread?
 
Most of the injera bread made in Ethiopia is made only by teff flour, teff is a grain grown in the highlands of Ethiopia. Although teff is nutritious, it is almost gluten-free. This makes teff unsuitable for making raised bread, but injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.
 
Raw material:
teff flour, all-purpose flour, water, salt, oil, mixing bowl, pan.
 
Method of making injera bread manual:
1. pour the teff flour in the bottom of the mixing bowl, and sift in the all-purpose flour. Slowly add the water, stirring to avoid lumps.
2. put the batter aside for a day or two days to make it ferment. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known.
3. add salt and stir.
4. heating a pan. Coat the pan with a thin layer of batter. Injera should be thicker than crepe, but not as thick as a traditional pancake. It will rise slightly when it heats.

Method of making injera bread by machine:

 
Note: You can adjust the ratio of wheat flour to teff flour in the formula, or experiment by adding other types of flour. You can also control the time of batter fermentation, depending on your acidity requirements for injera bread.
 
Following video shows machine making injera bread.


If you have other method of making injera bread, please share to us.