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Advice needed for injera baking (eritrean bread)

Sep 10, 2010 @ 13:31

Dear exotic food loving community,

As I have to follow a glutenfree diet for some time (sigh), I had the idea of baking injeras.The receipe looks extremely easy but it turns out to be quite a science to bake them.

The batter made of teff flour and water develops such a "high affection" for my pan, that it almost glues together - regardless whether I add oil to the pan or not (very frustrating for me). I used a non fermeted batter - could this be the reason why it failed? The fermented batter will be ready tomorrow.

So I would really appreciate advice from someone who knows how to make injera in order to avoid another culinary disaster.

Thanks a lot for your help!

The text you are quoting:

Dear exotic food loving community,

As I have to follow a glutenfree diet for some time (sigh), I had the idea of baking injeras.The receipe looks extremely easy but it turns out to be quite a science to bake them.

So I would really appreciate advice from someone who knows how to make injera in order to avoid another culinary disaster.

Thanks a lot for your help!

just_meSep 10, 2010 @ 13:31

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Re: Advice needed for injera baking (eritrean bread)

Post 1

Sep 10, 2010 @ 15:09

Good luck, I have tried many a times to get my ethiopian friends to teach me how to make injera without success, but they did let me know these things!

1. It is very very difficult and takes a long time to master

2. the batter has to be fermented for 3 days

I hope it goes well for you, I would love to try some when you've got it down ;)

The text you are quoting:

Good luck, I have tried many a times to get my ethiopian friends to teach me how to make injera without success, but they did let me know these things!

1. It is very very difficult and takes a long time to master

2. the batter has to be fermented for 3 days

I hope it goes well for you, I would love to try some when you've got it down ;)

DJ_Symcard, Sep 10, 2010 @ 15:09

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Re: Advice needed for injera baking (eritrean bread)

Post 2

Sep 10, 2010 @ 15:24

I thought making south Indian dosas was complicated, but this is a whole new level. I can't help, but there's an extremely complicated set of instructions at this blog post from a woman who sounds like she's put a lot of work into getting it right:

http://burakaeyae.blogspot.com/2007/02/step-by-step-injera-instructions-real.html

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http://burakaeyae.blogspot.com/2007/02/step-by-step-injera-instructions-real.html

Rohan, Sep 10, 2010 @ 15:24

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Re: Advice needed for injera baking (eritrean bread)

Post 3

Sep 10, 2010 @ 17:42

Wow, what a procedure! I just read though the blog and watched the videos. It *IS* a science to make them!

According to her blog, the batter needs a starter (which is basically a teff and water mixture that needs to ferment for 2 weeks). Then it's all about several phases of mixing and waiting spread over 2 days. And finally she didn't use oil but salt to bake them.

I will see if I will be able to make injeras one fine day.

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Wow, what a procedure! I just read though the blog and watched the videos. It *IS* a science to make them!

I will see if I will be able to make injeras one fine day.

just_me, Sep 10, 2010 @ 17:42

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