Injera - Ethiopian sourdough flatbread

Name: Injera - Ethiopian sourdough flatbread
Prep time: 60 min
Total time: 4380 min
Yield: 6
Ingredients: ¼ cube yeast; 200 g brown flour; 200 g teff flour; 200 g white flour; 1 tbsp clarified butter; 500 g leaf spinach; 3 green chillies; 2 garlic; 2 red chillies; 2 carrots; 1 tomatoes; 600 g white cabbage; 2 onions; 300 g leg of lamb; 3 tbsp olive oil; ¼ tsp cayenne pepper; 1 sprig rosemary; 1 tsp salt

main dish Lamb

Total: 73 hr | Active: 1 hr

lactose-free

883 Likes

This soft sourdough flatbread made with teff flour is a staple food in Ethiopia. Teff is a local grain variety in Ethiopia and has been cultivated for over 5,000 years. Teff has a very characteristic, slightly nutty flavour. It is gluten-free, high in fibre, iron and minerals, and very filling. Injera flatbread is eaten daily in Ethiopia and goes with almost any meal. You eat with your right hand and the injera serves as a plate, eating utensil and side dish all in one. Meat and vegetable dishes are served on a large plate lined with injera. Simply tear off a small piece of the bread, scoop up some of the meat or vegetables and pop it all in your mouth. Here is a recipe for an Ethiopian meal comprising injera, a meat dish and two vegetable dishes.

Awraris Grimma

Ingredients

for 6 person

Flatbread dough
200 g	teff flour (see tip)
200 g	white flour
200 g	brown flour or millet flour
¼ cube	yeast (approx. 10 g)
1 litre	water

To bake the flatbread
	lukewarm water

Lamb stew
300 g	leg of lamb, cut into approx. 2 cm cubes
1	onion, thinly sliced
1 tbsp	clarified butter
1	tomato, halved, sliced
1	green chilli, deseeded, roughly chopped
1 sprig	rosemary
¼ tsp	cayenne pepper
1 tsp	salt

Ethiopian-style cabbage
3 tbsp	olive oil
2	onions, halved, sliced
2	garlic cloves, roughly chopped
2	carrots, diced
600 g	white cabbage, cut into strips approx. 1 cm wide
2	green chillies, deseeded, chopped
1 ½ tsp	salt

Ethiopian-style spinach
3 tbsp	olive oil
2	onions, halved, sliced
2	garlic cloves, finely chopped
500 g	leaf spinach
2	red chillies, deseeded, finely chopped
1 ½ tsp	salt

How it's done

Flatbread dough

Mix the flour in a bowl. Combine the yeast with a little water, add to the flour. Pour in 500 ml of water, mix and knead into a soft, smooth dough. Add the remaining 500 ml of water, mix to form a smooth dough using the dough hook on a hand mixer. Transfer the dough to a bowl (not made of metal). Cover the dough and leave to rest/ferment at room temperature for approx. 3 days.

To bake the flatbread

After a while, the dough will settle at the bottom of the bowl. Drain the water after 3 days. Mix the dough with enough lukewarm water to create the consistency of an omelette batter. Heat a non-stick frying pan, without adding any oil. Pour enough batter into the pan to cover the base. Reduce the heat, cook the flatbread for approx. 30 secs., cover the pan as soon as bubbles begin to appear, continue to cook for approx. 15 secs. until the flatbread separates from the edge of the pan. Carefully place the flatbread on a tea towel, allow to cool slightly. Repeat these steps with the remaining batter.

Lamb stew

Fry the meat in a non-stick frying pan without any oil. Add the onion and cook briefly, add the clarified butter. Fry the tomato, chilli and rosemary for approx. 3 mins., season and keep warm.

Ethiopian-style cabbage

Heat the oil in a non-stick frying pan. Sauté the onions for approx. 5 mins., add the garlic and cook briefly. Add the carrots and cook for approx. 5 mins. Add the cabbage and chillies, cook for approx. 15 mins., season with salt and keep warm.

Ethiopian-style spinach

Heat the oil in a wide pan. Sauté the onions for approx. 5 mins., add the garlic and cook briefly. Add the spinach, allow to wilt. Turn up the heat, reduce the resulting liquid. Add the chillies, mix, season with salt and keep warm.

Show complete recipe