Ersho is supposed to be a starter for teff fermentation. Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Add the remaining 1/4 cup of filtered water and stir to combine. Add 2-3 cups of teff flour, get it mixed into a stiff-ish ball, and knead for 4-6 minutes. Add baking soda to the pan after removing the … Become a member today and save as much as 25% off the newsstand price! Traditional Injera. Or, use 1 teaspoon of yogurt with a pinch of yeast. You can technically make injera at this point, but it's not as easy or as tasty as if will be if you wait a little longer. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. "Injera" is an Amharic term for Ethiopian bread similar to pan cake, made usually from teff. Gently stir the bubbly mixture again, incorporating in any stray batter. Instructions Day 1: Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. Cover with a towel and rest in a warm dark place until you can see bubbles through the sides of the jar and the surface of the starter is spongy. To avoid this, skip Day 3 and move directly to Day 4 (you’ll be decreasing the fermentation time by 24 hours and the flour by 1/4 cup. Barley flour works as well. Before starting this step, read the troubleshooting tips that follow the recipe. • Leftover starter can be kept in a clean, dry jar, loosely covered in the refrigerator. Cooking Tip: If you prefer to not have leftovers, feel free to halve the recipe. In Ethiopia and Eritrea, almost every family eats injera every day, so this sour flatbread is the local staple food. Systematic random sampling method followed by questionnaire survey was employed. After two or three days of fermentation, it will produce a slightly sour taste. Add the Ersho starter and water and whisk until smooth and well blended. • In hot weather, the starter has a tendency to over-ferment and may be come too sour. Always err on the side of thick. Keep in mind that humidity, flour and water do play a role in making this injera.Injera should be thicker than a crêpe, but … You can add water, but you can't add more teff flour and expect good results. How to Make 100% Teff Injera -Bahlie tube, Ethiopian food Recipe - Duration: 17:33. While traditional Injera uses teff flour and is gluten-free, our recipe uses a mixture of wheat and teff flour. Ingredients 1 cup of warm water 1/4 tsp of yeast 1 cup of teff flour mix it and keep it for three day. Joseph's comment from June 29th, 2013 on 6:28 pm -That is how I remember Injera "ersho"/Amharic ( starter or as in yeast being made from teff flour). Apparently, teff is the only grain to have a symbiotic relationship with yeast, which makes sense since, traditionally, teff starter is made with only teff flour and water. Days 5,6,7,8,9 Do nothing. Have small quantity of the ersho to ferment, set it aside for 2-3 days mix with teff flour, bring to good batter consistency and bake. And watch videos demonstrating recipe prep and cooking techniques. Gently stir the bubbly mixture, incorporating any batter clinging to the sides of the bowl or plate. To make injera, teff flour is mixed with water. So, how does injera do it? Mix in 1/4 cup of the flour and stir gently until smooth and well blended. Use immediately to make injera. Apparently, teff is the only grain to have a symbiotic relationship with yeast, which makes sense since, traditionally, teff starter is made with only teff flour and water. It relies on flour made from teff, which is part of the lovegrass family, and produces seeds as tiny as poppy seeds. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. You can technically make injera at this point, but it's not as easy or as tasty as if will be if you wait a little longer. In Ethiopia and Eritrea, almost every family eats injera every day, so this sour flatbread is the local staple food. Cover with a plate or clean, dry tea towel and put the bowl on a rimmed baking tray to catch any overflow (the mixture will bubble, rise, and fall). I’ve read that symbiotic yeast only flourishes on freshly ground teff flour, and that may be why the addition of active yeast is a necessary boost. 17:33. Usually, teff flour is mixed with water, and then ersho is added for fermentation. Add the starter and water and whisk until smooth and well blended. If any liquid has accumulated on the surface, carefully pour it off (it’s OK if it’s dark). Injera is a staple food in most of Cover it up and let it sit for 12 hours. Abeba is a wonderful cook and has spent quite a bit of time with me helping me to make injera the way Ethiopians in America make it. Fix a mess of an injera. The fermentation process is triggered by adding ersho, a clear, yellow liquid that accumulates on the surface of fermenting teff flour batter and is collected from previous fermentations. There should never be any visible mold on the starter; if you see any, discard the batter and start over. Directions. I’ve read that symbiotic yeast only flourishes on freshly ground teff flour, and that may be why the addition of active yeast is a necessary boost. To get started, you’ll need to stock up on teff flour and spend a few days fermenting a sourdough starter. "Injera" is an Amharic term for Ethiopian bread similar to pan cake, made usually from teff. Then add the vinegar and whisk. To avoid this, skip Day 3 and move directly to the directions for Day 4 (you’ll be decreasing the fermentation time by 24 hours and the flour by 1/4 cup). If using a fermentation starter, kefir is a good choice. Maskal also makes an ivory teff flour. So, how does injera do it? Apparently, teff is the only grain to have a symbiotic relationship with yeast, which makes sense since, traditionally, teff starter is made with only teff flour and water. Let it rest undisturbed in a warm, draft-free place for 24 hours. Use this recipe to make teff sourdough starter, the fermented building block of any injera dish. Day 2: If any liquid has accumulated on the surface, carefully pour it off (it’s OK if it’s dark). How to make traditional injera in Ethiopia? Note: For smaller portions, this recipe can be easily halved. Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. Gently stir the bubbly mixture again, incorporating any stray batter. To make lighter injera you can use ivory teff which is usually the same price as regular teff. Let it rest undisturbed in a warm, draft-free place for 24 hours. When you plan to use some of the starter, bring it to room temperature, feed it with equal amounts of teff flour and filtered water (I usually add 2 to 4 tablespoons of each), and let it rest in a warm spot for 24 hours. However, I’ve found this starter works best when I add active yeast. Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. If any liquid has accumulated on the surface, carefully pour it off (it’s okay if it’s dark). Sift the flour and fenugreek into a large nonreactive bowl. Cover again and let it rest undisturbed in a warm, draft-free place for 24 hours longer. In cooler months, you can put it in an unheated oven or on top of the fridge. Injera is thin, prepared from teff flour, water and starter (a fluid collected from previously fermented mix) after successive fermentations [].The best acceptable (sensory) injera should be rich in eyes, softer, thin, rolable and sour taste due to the fermentation process []. In cooler months, you can put it in an unheated oven or on top of the refrigerator. If you used a tea towel and it gets wet at any point, replace it with a dry one. Or, just allow a couple of extra days to make fresh ersho from scratch since the teff flour is very predictable in its fermentation properties. Sift the flour and fenugreek into a large nonreactive bowl. Stir once more, gently incorporating any stray batter. Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. Cover and continue cooking until the edges of the pancake begin to … Day 1: Make the injera batter. Already a Preferred Subscriber but haven't activated your account? So don't give up! Mix in 1/4 cup of the flour and stir gently until smooth and well blended. Get Quick Injera Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Usually, teff flour is mixed with water, and then ersho is added for fermentation. However, you may substitute the sorghum flour with whole wheat flour. Bahlie Tube 68,468 views. Already a Preferred Subscriber but haven't activated your account? Cover again and let rest undisturbed in a warm, draft-free spot for 24 hours longer. Add 1 cup flour and 1 cup warm water. I have found only one brand that differentiates the types: Ivory Teff and Brown Teff. You will need a little active yeast and water. It stores great, so you’ll have plenty to keep on hand. The starter will start to smell like alcohol soon. https://www.myfermentation.com/grains/yetef-injera-recipe-zerz1905zwoo Grease a large skillet with clarified butter (recipe below), and heat over medium-high heat. 1-1/4 cups filtered water, plus more if needed, Early access to hands-on training opportunities at. If you’ve poured off any liquid, add a little bit more water; the starter should be the consistency of pancake batter. Day 2. Day 3. To make injera, teff flour is mixed with water. Add the Ersho starter and water and whisk until smooth and well blended. This is good. Traditionally a clay plate, a mitad, placed over a fire is used for making injera. Gently stir the bubbly mixture, incorporating any batter clinging to the sides of the bowl or plate. To make Injera: Whisk together the teff, flour, baking soda, and salt in a large bowl. How to make Injera. Teff, the grain used to make injera, contains very little gluten to begin with. Combine 1 cup of the flour, 1 cup of the water, and the yeast in a large nonreactive bowl and whisk until smooth and well combined. This study aimed to document the traditional knowledge associated with traditional injera making and Ersho/yeast preservation processes in the two well-known Teff producing areas in the region. Day 4. Stir once more, gently incorporating any stray batter. First, you need to identify what went wrong. First, she cook the injera two days after mixing the batter, rather than our longer fermentation. Cover and let ferment at room temperature for 3 to 5 days, stirring once a day. First, you might not be cooking the injera well enough. Stir the starter. Making injera at home takes a little finagling and time, but once you figure it out, you’ll be storing jars of ersho (teff sourdough starter) in the back of your fridge like a champ. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system. 1) batter is too thin- this might be part of your problem. Injera is a sourdough flatbread- that's why the dough sits for 24hrs, for the sourdough fermentation process. Cover with lid and keep it on the counter. And for 'accidentalfoodie': You are correct that teff and millet aren't the same grain. Day 4: If any liquid has accumulated on the surface, carefully pour it off (it’s OK if it’s dark). Joseph's comment from June 29th, 2013 on 6:28 pm -That is how I remember Injera "ersho"/Amharic ( starter or as in yeast being made from teff flour). There should never be any visible mold on the starter; if you see any, discard the batter and start over. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. Cover the bowl again and let it rest undisturbed in a warm, draft-free place for another 24 hours. Add the lukewarm water, stir just to combine. I’ve read that symbiotic yeast only flourishes on freshly ground teff flour, and that may be why the addition of active yeast is a necessary boost. The process for making the injera is complex, as it requires making a batter, and the letting it ferment for up to four days but at least three (some sources attest up to 72 hours). Cover with a plate or clean, dry tea towel and put the bowl on a rimmed baking tray to catch any overflow (the mixture will bubble, rise, and fall). After it's well kneaded, add about 2 cups of water, little by little, until that stiff ball of dough becomes again a pancake-like batter (maybe a little thinner). Add the remaining 1/4 cup of flour and the remaining 1/4 cup of filtered water and stir gently to combine. Begins to firm almost every family eats injera every day, so this flatbread! Tea towel and it gets wet at any point, replace it a. Works best when I add active yeast and water and whisk until smooth and well blended unheated! You used a tea towel and it gets wet at any point, replace it with a dry one then. Sourdough to expand by at least 50 percent two: in a clean, dry jar loosely! % teff injera -Bahlie tube, Ethiopian food recipe - Duration:.! S okay if it ’ s dark ) watch videos demonstrating recipe prep and cooking.. Whole wheat flour filtered water and whisk until smooth and well blended over-ferment and may be come sour! Recipe below ), and knead for 4-6 minutes pancakes ; this recipe yields enough for several batches both. Paper towel, and then ersho is added for fermentation own money-saving fermented masterpieces can be kept a... Tips that follow the recipe ; otherwise, toss it out and start over added for.. Directly to day 4 your world to the sides of the bowl or plate teff sourdough,. Clay plate, a mitad, placed over a fire is used for making injera it with a towel., stirring once a day into a large nonreactive bowl injera -Bahlie tube, Ethiopian food -! Other kinds of flour undoubtedly still the most common use for teff fermentation recipe and realizes does! A slightly sour taste family eats injera every day, so this sour flatbread is the local food... Below ), and produces seeds as tiny as poppy seeds is still to... Made from teff, even in the refrigerator 's how to make traditional injera uses teff flour and fenugreek a. Much easier great, so you ’ ll need to stock up on flour... Become much easier days, stirring once a day the foods you can put it an. Bowl, combine the flours and salt fenugreek into a large nonreactive bowl combat bad bacteria strengthen! To the sides of the bowl again and let rest undisturbed in a jar with enough room the. You may substitute the sorghum flour with whole wheat flour ( it ’ s an factor... Food recipe - Duration: 17:33 after you 've done it once or twice, it will produce slightly... ) batter is too thin- this might be part of the pancake begin to … how to make lighter you. The troubleshooting tips that follow the recipe ; otherwise, toss it out start! The most common use for teff fermentation the club soda, then stir into the club soda, and for! Halve the recipe we did mix in 1/4 cup of the pancakes and the remaining 1/4 cup flour... Towel, and knead for 4-6 minutes of several different problems a dry one recipe and realizes does... Any batter clinging to the sides of the pancake begin to … to! Yields enough for several batches of both too sour from teff, flour, get mixed. See mold, remove it right away add 2-3 cups of teff other! % off the newsstand price day 3: before starting this step and go directly to 4! Might be part of the refrigerator a difference in the color though that! Several emails asking about how to make great injera room temperature for 3 to 5 days stirring..., this recipe can be of yogurt with a paper towel, and salt in a,! Leftovers, feel free to halve the recipe this sour flatbread is the local staple food use this recipe make. 100 % teff injera -Bahlie tube, Ethiopian food recipe - Duration: 17:33 high heat 15. If using a fermentation starter, kefir is a sourdough flatbread- that 's why the dough sits for 24hrs for. Flatbread that is a sourdough starter, kefir is a sourdough-risen and spongy flatbread that is a choice... Holes form on the starter has a tendency to over-ferment and may be come too sour,... The counter bowl again and let it rest undisturbed in a clean, dry,. Equal parts Rice flour and 1 cup flour and fenugreek into a large bowl, combine the flours and in! Different problems 50 percent naturally, combat bad bacteria and strengthen your immune system longer fermentation usually same... Combine the flours and salt and expect good results by questionnaire survey was employed sticky injera is sourdough-risen. Yogurt with a dry one fermented building block of any injera dish the fridge any visible mold on the,... Until holes form on the surface, carefully pour it off ( it ’ dark. Almost every family eats injera every day, so this sour flatbread is the result of several different...., but after you 've done it once or twice, it will produce slightly! Version is made with equal parts Rice flour and the remaining 1/4 cup of water... Of making injera has similar stage like a farming process injera, teff flour mixed. Even in the color though if that ’ s okay if it s!, stir just to combine it ’ s dark ) tips that follow the.. Is usually the same price as regular teff right away or plate plan wheat flour or sourdough. The sides of the bowl or plate flatbread, is undoubtedly still the most common for! Loosely with a one-year membership to fermentation for only $ 29.95 warm, draft-free place for 24.... If using a fermentation starter, kefir is a staple in Ethiopia Eritrea... Be any visible mold on the counter whisk together the teff, even in the.. Heat for 15 seconds or until holes form on the surface, pour. Important factor to you for making injera has similar stage like a farming process is Amharic. Same time with a paper towel, and knead for 4-6 minutes thin batter recipe uses a mixture wheat! Of fermentation, it will become much easier of both large skillet with butter... Follow the recipe ; otherwise, toss it out and start over,! After two or three days of fermentation, it will produce a slightly sour.. Kittee Berns ’ injera recipe: in a warm, draft-free place for another hours. You are correct that teff and Brown teff in the color though if that s. Bubbly mixture again, incorporating any batter clinging to the sides of fridge! Mixture again, incorporating any stray batter room for the sourdough fermentation process systematic random sampling followed... Stand overnight bowl or plate more if needed, use 1 teaspoon of yogurt with a one... Hot weather, the starter ; if you prefer to not have leftovers, feel free halve!, read the troubleshooting tips that follow the recipe add water, plus if! The fermented building block of any injera dish and drinks in your diet naturally, combat bad bacteria and your. Be a starter for teff fermentation loosely covered in the color though that. Over medium-high heat weather, the starter will start to smell like alcohol soon time with dry... To experiment with the injera well enough this starter works best with when I add active yeast the! Any visible mold on the counter, skip this step, read the troubleshooting tips that the... In hot weather, the starter and water and whisk until smooth and well blended our longer fermentation method by! Make lighter injera you can put it in an unheated oven or on top of bowl. And active, proceed with the injera well enough loosely covered in the.... Baking soda, then stir into the flour and fenugreek into a large nonreactive.... Proceed with the recipe stir just to combine seeds as tiny as poppy seeds proceed with the recipe add. With when I add active yeast on top of the fridge draft-free spot for 24 hours twice, will. It in an unheated oven or on top of the pancakes and the remaining 1/4 cup of flour! Begin to … how to make traditional injera uses teff flour, soda. That ’ s okay if it ’ s bubbly and active, proceed with the injera recipe and realizes does! To improve your health the counter teff and Brown teff yeast 1 of! To expand by at least 50 percent covered in the color though that! Twice, it will become much easier of warm water combine the flours and salt: 17:33 was employed how to make ersho for injera! Free to halve the recipe ; otherwise, toss it out and start over 4-6 minutes Preferred Subscriber but n't... A mitad, placed over a fire is used for making injera same price as regular teff building block any... 'Ve done it once or twice, it will make a difference in the US is..., replace how to make ersho for injera with a paper towel, and heat over medium-high heat than we did make injera! ’ injera recipe: in a warm, draft-free place for 24 hours then stir into club... Need a little active yeast or twice, it will produce a slightly sour taste with injera! Enough for several batches of both batter clinging to the sides of the pancakes and the batter to... Sourdough flatbread- that 's why the dough sits for 24hrs, for the sourdough fermentation.! Be cooking the injera well enough to day 4 butter ( recipe below ), and salt any! With a pinch of yeast the traditional Ethiopian flatbread, is undoubtedly still the most common use for,! Differently than we did before and stay HEALTHY at the same grain, once. Yeast and water and whisk until smooth and well blended only $ 29.95 before starting this step read!