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how to make injera from scratch
making injera from scratch is really easy you just need teff and water.
AddisDaily – Ethiopian Food Cooking, Ethiopian How to cook, Habesha food and More Ethiopian Videos #Ethiopia #Cooking Ethiopian
42 comments
The middle layer keeps coming out raw. I am using a gas stove. Any hints on how to make this thinner? I tried just adding more water, but that did not help. My next batch, I will ferment an extra day. I did use part wheat flour because I live in a very humid climate.
Hello!
I did everything like you said, but it didnt turn out how it should.. Its the third day and it smells reeealy sour and when i tried to bake it, it didnt make holes. Do you know what i might have done wrong?
Thank you for sharing ❤
Gonna try it , I hope it will come out good. Wow ! This is the easiest injera instruction tho
Absolutely loved this, thanks for sharing. I appreciate the effort that goes into this. I'm looking at covering a version of this, so thanks for the inspiration. Totally authentic. HHH
Did not work.
Where do you buy your flat grill?
Looks lovely, thank you for your content and effort ??♀️?? I will definitely give it a try
Thanks for showing us how to cook injera bread. If you could tell the breakdown of the formula.
How many cups beef floor. And the water that will be appreciated
I think is the kind of Teff you are using…too hard to get those kind of fluffy enjera..can we get Meskel teff in London
I am Congolese, and I went to Ethiopia a couple years ago. I tried injera and I couldn’t bare with the fermented taste. I would like to give it another shot. I love to try food from other African countries. I will definitely try injera again.
Thank you for make it easy most of ppl ad a lot I so corn and another flour Most of them ad two different
Did you put any baking powder the frist day?
Can somebody please explain what adding the boiling water does for the final product? This is the first time I’ve seen that step.
What kind of flour is that
This video got me drooling! ?
How much teff & water do you use to start? Does the amount of added water matter on the second day? Thanks!
Do you Peking pauper of soda in the tef
Thanks for the great video. What could I have done wrong if there are only tiny and almost no eyes in the injera? Is there too little acid in the dough? How can I fix this? Thanks
thank you so much. i am an Ethiopian this is very easy way you showing. Thanks again for sharing ur great experience. i will try it???❤❤
What do you look for when you are checking your injera every day? Do you add water to it daily?
I love your process!! ?
I love ethiopian plate ?pls give me a reply for my question, the whole process for keeping it for 3days is to allow it to form it's own yeast, I don't have to add yeast? And am I to use brown wheat flour? Pls pls respond ?
Thank you sweetie
PLEASE WHAT IS THE NAME OF THE MIX AGAIN
Parece delicioso mas não sei se salgado ou dice o que resta no pote tofos os dias acrescenta agua quente e fria pra não estragar voce nk ???????? ficaria rica com suas refeições adoraria conhecer esse país bjus ???????????? saude a todos
I like how simple this recipe is, but it would be so helpful to state exact amount of flour and water for those of us who would like to try.
The water warm or cold?
I asked my wife to make this stuff.. oh my God.
@4:38.. Made a perfect circle like it was nothing.. bravo
I am American, and once I discovered injera, it became my very favorite bread. I absolutely love the fermented, sour taste, and the wonderful spongy texture. I only wish we had a local vendor in Colorado Springs, where I now live. I moved from Seattle , where there is a wonderful company called Bethlehem which makes fresh injera, which I could buy close to my house every day. I would absolutely love to have a place to buy fresh ingera locally. For now I will try to make it. Thank you for the video!
❤
omg, this just made me so happy! This is so easy, I'm def gonna try it. ? thank you! gonna buy an injera maker. ☺
You made it look so easy! I am living in a country with no Ethiopian or Eritrean food so im going to try to make it. Wish me luck ?❤
I came here after following a different recipe and I’m glad I did! I had already mixed in the surface layer and thought it seemed too watery. I’ll wait another day— or maybe just till tonight — for it to separate again so I can take that part off. I was surprised this morning at how sour it smelled. I was afraid I had waited too long, but it’s only been 2 nights, so I don’t think so. I’m saving your video and will be back. Thank you!
I just screwed up my first batch of trying Inerja. Watching your video makes it clear to my why! It needs to be much thicker than my batter turned out, allow much more time to soak. Thank you!
Hi Elsa
Where do you keep the Dow after you mixing? I want say thank you for sharing the recipe
Thank you for sharing. I know this comes easy for you. But with zero measurements provided, it's literally impossible for me to even begin to try this as I'm 100% New- Never been done before. Have zero idea how to make this. So while your video is really amazing…. its more so only usable for those whom have experience making it. Not someone like me. Darn it anyway! LOL!!
Maybe once I've tried other recipes down the road I'll come back and realize a better way to personalize/prefect it!!!
Thank you for the geat video
i like this because it has no oil
Where can l get this kind of pan?lm from kenya.
Nop it didn't work
Please share measurements!!! ?
What are the ingredients pls? Quantities ?
You make injera every day, does that mean your kitchen has several buckets of dough in rotation at any time?
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