ETHIOPIAN INJERA/FATIRA RECIPE - HOW TO MAKE INJERA

There's no problem that Ethiopian food can't solve. Injera is traditionally made out of teff flour, the world’s tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea (where injera is also widely consumed) Once cooked, injera is topped with vegetable and meat dishes like yater kik alecha, made from yellow split peas; gomen, a stew of collard greens; atakilt, a mix of cabbage, carrot, and potatoes; shiro etc. 

Let's make injera!

PREP DETAILS

Servings: 5

INGREDIENTS

Injera Recipe

1 cups teff flour or whole-wheat flour 

1/2 cup all-purpose flour

1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup plain yogurt

1 1/2 cups club soda

1 tablespoons clarified butter

How to make Clarified Butter Recipe

1/2 pound butter

DIRECTIONS 

To make Injera:

Whisk together the teff, flour, baking soda, and salt in a large bowl. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. Strain through a sieve or strainer to remove any lumps.

Grease a large skillet with clarified butter (recipe below), and heat over medium-high heat. Pour 1/2 cup of batter into the pan in a spiral, starting at the center, and cook for 20 seconds. Put a lid on the pan and cook for an additional 30 seconds. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera.

To make Clarified Butter:

Heat the butter in a saucepan over medium-low heat, without stirring, until the milk fats separate and fall to the bottom of the pan. Carefully skim the foam from the top, then pour the golden liquid butter into a container, leaving the milk solids in the pan. Tightly covered, clarified butter will keep for up to a month in the refrigerator.

 Enjoy your injera with tibs

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Get another clarified Injera recipe here;