How to Make Ethiopian Injera- Ferment Teff Flour

author ZenDen   10 month ago

753 Like   135 Dislike

How to Make TEFF INJERA የጤፍ እንጀራ in 3 Days ያለ አብሲት Ethiopian bread Injera

Products mentioned in this video: To buy the Kitchen aid product, and Mitad click this website below To buy Bethany Griddle Heritage Metad click የእንጀራ ምጣድ እና ክዳን ከአማዞን ለመግዛት የእንጀራ ምጣድ ክዳን Injera Mitad Lid Kitchen Aid Machine ኪችን ኤድ የዱቄት መቀላቀያ ኤሌክትሮኒክ መሺን ለመግዛት ይህንን ሊንክ ተጫኑ If you would like to order TEFF from online click these links below. ጤፍ ከኦን ላይን ለመግዛት እነዚህን ሊንኮች ተጫኑ ቡናማ ጤፍ Brown Teff የመስቀል ጤፍ Maskal Teff ጤፍ Teff ሌሎቹን ቪዲዮቼን ለማየት ይህን ሊንክ ይጫኑ።Click this link to see my other videos Facebook: Google: Martie A - YouTube የመጀመሪያ እንጀራ ያለ አብሲት ለመጋገር (በቀዝቃዛ ውሃ) ለእርሾ 1 ብርጭቆ ውሃ 1 ብርጭቆ የጤፍ ዱቄት 1/2 የዳቦ ዱቄት ለሚጋገረው ሊጥ (በቀዝቃዛ ውሃ) ከላይ የተዘጋጀው እርሾ 3 ብርጭቆ የጤፍ ዱቄት በርከት ያለ ውሃ [መጨረሻ ላይ ከሚያቀረው ስለሚቀነስ] Injera without (Absit) from the scratch recipe To prepare the Starter (ERSHO) 1 Cup of water 1 Cup of TEFF Flour 1/2 Cup of bread flour or (All purpose flour) To prepare the Injera mixture (LIT) The above Starter 3 Cups of TEFF Flour Lots of water ( We will remove some of the excess water later)

Authentic Ethiopian Injera | Cooking With Mali

For English scroll down: מתכון לאינג׳רה. 2 קילו קמח טף. 6 כוסות מים. חצי כפית שמרים/ אפשר גם ללא שמרים. אופן הכנה: בדלי גדול ועמוק ללוש את הבוהו(בצק) טוב טוב, למשיך מספר דקות. הבצק צריך להיות דביק על הידיים. לאחר הלישה לשפוך על החלק העליון עוד כוס מים ולסגור טוב ולהניח לארבע ימים. ביום הרביעי, פותחים את הדלי ומסננים את הנוזל העליון בעדינות. לאחר הסרת הנוזלים מערבבים טוב טוב. בסיר קטן מרתיחים 2 כוסות מים , בזמן המתנה לוקחים מצקת אחת מתוך הבוהו(בצק) ומערבבים עם מצקת אחת של מים(את המים לקחת מתוך המים של הסיר) בשביל לדלל את הבוהו( עושים את זה בשביל למנוע גושים). לאחר שהמים רותחים מוספים את הבלילה הדלילה תוך כדי ערבוב רצוף. מבשלים למשך 20 דקות תוך כדי ערבוב. לאחר 20 דקות מקררים את הבלילה לרמה שאפשר להכניס את האצבע . שהבלילה התקררה מוסיפים אותה לתוך הבוהו (בצק) ומערבבים טוב טוב ולזה מוסיפים חצי כוס מים וממשיכים לערבב עד שהבוהו אחיד לאחר מכן מוספים עוד חצי כוס מים רק על החלק העליון סוגרים ומניחים לזה ללילה . ביום החמישי פותחים את הכלי ומסננים את הנוזלים השקופים בעדינות. מערבבים טוב טוב . במידה והבלילה לא דלילה מספיק מוספים חצי כוס מים ומערבבים טוב טוב. (אם אתן עובדות עם מחבת אז יוצקים לתוך מחבת ומבשלים המידה וזה המגוגו אותו הדבר.) יוצקים את הכמות הנדרשת לתוך במחבת ונותנים ל"עיניים" להיפתח ברגע ש80% מהעיניים נפתחו סוגרים את המחבת למשך 30/40 שניות ואז פותחים ומוצאים מהמחבת. שיהיה בתאבון.   Recipe Injera. 2 kg Teff flour. 6 cups of water. ½ Teaspoon of Dry Yeast Preparation method: Knead the dough (Boho) very good in an 18L Bucket for a few minutes. The dough should be sticky. After kneading, pour on top of the dough (Into the Bucket) another glass of water and close well. Let it sit for 4 days. On the fourth day, open the Bucket cover and drain the upper liquid gently. After removing the liquids, mix very well. In a small pot boil 2 cups water, While you wait, take one ladle of staring (dough) and stir with a ladle of water (the water taken from the water of the pot) to dilute the staring (do this for to prevent lumps). Once the water boils, Add the diluted mixture into the small pot as you stir. As you stir the mixture in the small pot, continue to stir. Don’t stop. After 20 minutes cool the mixture to a level that can be put in the finger. When the mixture has cooled, add it into the staring (dough) and mix it very well and add half a cup of water and continue to mix until the mixture consumed the water in. keep staring then added another half a glass of water just on the top and leave it closed for the night. On the fifth day you open the top bucket cover and drain the mixture liquids. Mix well and good. If the mixture is not thin enough, add a half cup of water and mix very well. (If you work with a frying pan then pour into the pan and cook if that Magog same thing.) Pour the required amount into the pan (Or electric Pan) and let it cook. As soon as 80% of the Injera “Eyes” have opened, close the pan and wait 30/40 seconds, then open and take the Injera out. Bon appetite.

Sweet Potato Flatbread (Roti) | Oil-free + Yeast-free + Vegan/Vegetarian Recipe

✿ Veganlovlie Recipes / Flatbread : In one of my What I Ate Wednesday videos, I presented these sweet potato flatbreads with mashed avocados as what I ate for breakfast on that day ( I have had quite a few requests for the recipe since then. So, I thought I'd share the recipe; it is such an easy one with just two ingredients. Who doesn't like a two-ingredient recipe?! One important procedure in this recipe is to use the sweet potato while it is hot. The heat makes a much softer roti. By the way, white sweet potatoes would also work well in this recipe although the dough may require a tablespoon of water added in as white sweet potatoes tend to be a little drier than the orange ones. These sweet potato rotis also keep well in an airtight container for the next day. Reheating them on a tawa or skillet brings their softness back. They go well with sweet as well as savoury fillings. I do suggest you pair them with some spicy curry as their subtle sweetness makes a palatable contrast. ✿ FULL PRINTABLE RECIPE ✿ ▶ Concerning Gluten-Free options: I have experimented with a store-bought gluten-free flour blend but it didn't work well. It had a blend of rice flour, tapioca flour, cornstarch and some gum. Some people have tried with chickpea flour+millet mix and they said they obtained some decent results although they had to do smaller ones because they were a bit more tricky to handle. Other people have tried with coconut flour and reported that the rotis turned out good enough although they had to keep flouring them when rolling them out. I suggest if you using one of these gluten-free flours/mix, you try roll then out in between 2 sheets of parchment or wax paper. I haven't made these with any other gluten-free flour for myself but if I do find a gluten-free blend that works, I will update this. ✿ Help Veganlovlie Grow ✿ ▶ Like, comment and share this video. It means a lot to us. ▶ Subscribe to the channel for more free recipes. Don't forget to enable your notifications so that you don't miss any uploads. It's the little bell icon besides the channel name once you subscribe. \(✿◠‿◠)/ __ ✿ SIGN UP FOR UPDATES -- when we upload new recipes, cooking tips and other resources -- ▶ ✿ LET'S CONNECT ON SOCIAL MEDIA ▶ Facebook - ▶ Twitter - ▶ Instagram - ▶ Pinterest - ▶ Google+ - ✿ SUPPORT US If you would like to support this channel, you can make a donation via: ▶ Paypal - ✿ OUR WEBSITE ▶ ❤❤ Teenuja (◕‿◕✿) + Kevin ⊂◉‿◉つ Special thanks: Cameraman: Kevin Mangaroo ( Audio credit: Already There - Josh Woodward ( Beachfront Celebration - Kevin MacLeod (

Kategna Restaurant - Ethiopian food you shouldn't miss in Addis Ababa

Kategna restaurant was one of the best restaurants I ate at while I was in Addis Ababa. The menu is extremely extensive, and the food is amazing! More info: One of the highlights of visiting Ethiopia, is eating Ethiopian food, and when you're in Addis Ababa there are many amazing restaurants to choose from. Kategna Restaurant is a well known favorite for locals that live in Addis Ababa, straight up because it's a nice environment, and most importantly, the food is outstanding. During the course of my stay in Addis Ababa, I went to Kategna restaurant a number of times, unable to resist the delicious flavors and nice atmosphere of the restaurant. I began with a giant platter of Yetsom Beyaynetu, a mix of vegetarianan fasting dishes. The mix came out, beautifully arranged on a giant platter, filled with the wonderful assortment of different curries and stews. There was misir wat, a red lentil stew, some different kinds of salads, and gomen, which is collard greens. Though it might not be a traditional method of ordering, I decided to go for another dish known as doro wat, a famous Ethiopian food that's a chicken stew made from onions, berbere spices, and lots of butter. Also, the egg in the doro wat is one of the highlights. The doro wat was scooped directly onto the pile of injera, mingling with the other wonderful ingredients. As you can already imagine, I was so incredibly excited to begin my feast at Kategna restaurant, my mouth juices were flowing. There were two different colors of injera that I got served, something I didn't really notice from other restaurants I ate at while I was in Addis Ababa. But after tasting both, they really almost tasted identical. I quickly grabbed pieces of injera, ripping it off the roll and digging it into the juicy curries. The flavor combination were out of control delicious. The vegetarian mix of yetsom beaynetu was excellent. Then it was time to devour the doro wat. The piece of chicken was oddly small, just a time bone with a little bit of meat, but the sauce and egg together were so delicious, that I honestly almost forgot about the chicken itself. The sauce was dripping with flavor! Despite Kategna restaurant being on the nicer side of the restaurant spectrum, the prices are incredibly reasonable. For me entire feast in the video, including the coffee at the end, our total bill came to 230 ETB ($11.85), and believe it or not, I was actually stuffed full for almost the entire day afterwards, I hardly have to eat any dinner! There are two main locations of the restaurant in Addis Ababa, one just off Gabon street (the one featured in this video) and the other is just off Bole road very near to the airport. I went to both locations during my time in Addis, and they were both of equal greatness, and even the atmosphere was just about the same. When you visit Addis Ababa, one of the best restaurants is Kategna restaurant, and you should not miss out on the opportunity to eat there! Get my FREE street food guide: Follow my adventures on & Bangkok 101 Guide: Thai Food Guide: Thank you so much for watching this food and travel video by Mark Wiens. Don't forget to subscribe so you don't miss my next tasty adventure. You can subscribe right here:

27. Kitcha (Tigrinya)

This is how I make Injera. Make sure all of the water that goes into this is warm- not too hot not too cold. this process of fermentation takes 5 days in total but nutritiously filling!

In the video I put the salt and baking powder while fermenting. I've been getting a lot of spiteful comments that this should not be done this way, so I tried putting the salt and baking powder in right before cooking and it works so much better. Thanks for the tips even though they have been quite mean. I like to put salt in things because it brings out the flavor and the baking powder helps it rise. Though, I must say this can give you a start on how it should be done, It's not perfect but it's still good.

I make a Berbere spiced lentil curry to go along with this- the recipe is in the description! Enjoy.

Injera bread:
1/4 tsp Active dry yeast
1 Cup Warm Water
2 cups Teff Flour
-----let above ingredients sit for 3 days----
1 cup Barley Flour
~2 cups Warm Water
-----Let Above ingredients sit for another 2 days-----
1/2 tsp Salt ( in 12floz of injera batter)
1/16 tsp Baking powder ( in 12floz of injera batter)
-----Add above ingredients just before cooking-----

Berbere lentil Curry:
1/2 Onion, dice
2 cloves garlic, minced
Roasted spicy and sweet peppers ;)
600g Concasse tomato
2 tsp Berbere Seasoning
2 tsp Salt
--------Reduce above ingredients by half---------
1 cup dry lentils, Soaked overnight
1 cup vegetable stock
------Add above ingredients and cook until lentils are tender ~30 min---
2:2 tbsp arrowroot: water slurry
----- Add slurry at the end-------

Get creative and eat this with whatever you want really! :)

Music: Kevin Macleod- African


Comments for video: