What Is The Process Of Traditional Injera Making?

Injera is a unique traditional food in Ethiopia, which is interwoven with the life and culture of Ethiopia. But what is the process of traditional injera making? In Ethiopia, injera is often used instead of tablecloths. For traditional Ethiopian meals, diners sit on low sofas, Mesab is in front of them (the mesab is a hand-made willow hourglass table). Injera is placed in the middle of mesab, and the ingredients are placed in various parts of injera. Injera is made by teff, a small, cold-resistant, calcium-rich food from Ethiopia.
 
But traditional injera making process is very different, so most ethiopians choose to buy directly on the market, because there is a special place for injera production. The makers used stones to put the teff particles into a fine powder and then removed the impurities from the flour, then kneaded flour into a dough. Ferment for three days, then pour into a large skillet and cook like a pancake.
 
Because of the complexity of this traditional injera making process, people began to simplify the process. Use whole wheat flour instead of teff flour and soda instead of yeast, which reduces fermentation time. And because of the input of automatic injera making machine, the production speed has been greatly improved.
 
Both the traditional injera making process and the current injera making process can be a little complicated. But it's worth it, because the way it's eaten is so interesting. Many parts of the world are used to eating with cold metal cutlery. Eating with your hands may make you feel more interesting.
 
And i want to share you a injera recipe if you want to make it at home.
You only need to prepare 2 cups teff flour or whole-wheat flour, 1 cup all-purpose flour, 2 tablespoons butter, 3 cups club soda, 1 1/2 teaspoons baking soda, 1 teaspoon salt, 1/2 cup plain yogurt. Then you can start your injera trip.