Ethiopian injera bread

We like nothing more than a challenge here in the Nake-id Cucina and decided to take on Ethiopian injera bread, the wonderful, spongey sourdough that serves as both bread and utensil in Ethiopian cuisine.

I used the recipe in Papa Tofu Loves Ethiopian Food but bumped the percentage of teff flour and used white whole wheat to replace the urad dal and brown rice flour the author suggests. I also tossed in a teaspoon or so of yeast, not trusting that wild yeast would bless my batter.

As with most breads, injera is forgiving. After 36 hours, I uncovered the bowl to find a bubbling, vaguely whiffy mass and set about making the crepes.

The pre-seasoned cast-iron griddle yielded a big fail, so I turned to the toxic teflon.

The toxic surface delivered. And, yes, my technique needs work.

How did they taste? Well, just like when making Chinese or Indian at home, not quite the same as restaurant-quality, but nice nonetheless. The recipe made tons of injera, enough for two full dinners plus leftovers. And the hassle factor? Also not bad. No worse than making a batch of pancakes, once the ingredients are on hand. Just plan for the fermenting and you'll be fine.

I could envision a feast where friends collaborate on different dishes and then tucking in together, deliriously. It is my answer to world peace. If you can understand someone's food and then share it, how can you not understand them?



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