Mama Lyd Sourdough

Week 13 we made food from Eritrea!

Now, since It got mentioned a lot in my posts, let me explain why Eritrea and Ethiopia have similarities in food.. (i’m no history teacher or pro, so here is just a little bit based on what I learned, to give a little sight on why.) Eritrea and Ethiopia are very similar, but that is because they used to be 1. Eritrea officially separated from Ethiopia on May 24, 1993 when Eritreans overwhelmingly voted for independence following a 30-year war.

In both countries, wats and other dishes are common and are eaten with teff-based injera. Berbere is a primary seasoning in both countries. Though, Eritrea’s Red Sea coast brings more seafood dishes and Italian culinary influences.

Now let’s talk about what is Injera (This is the first time I made it, so don’t judge too hard! LOL)

Injera is the national dish of Eritrea and Ethiopia eaten in both countries often every day, with a stews (wats) and other delicious dishes.. Injera is a sour, spongy, pancake like flatbread, traditionally made from nutrient-rich teff flour that’s fermented for days, giving it a unique tangy flavor and porous texture perfect for soaking up stews and sauces. It serves as both the plate and utensil for a meal, with dishes often served directly on top. While traditionally 100% teff, some recipes use a mix with barley or wheat for balance, and it’s naturally gluten-free when made with pure teff. 

I used teff, rice flour, whole wheat, and cake flour. Which I know isn’t very traditional, but lots of recipes called for barely flour and I didn’t have access to it as quick as I needed it, so with some research I made my own recipe based on what the Injera needed and the fact that I was using sourdough starter and not a proper Injera Starter.

To make an Injera starter, you mix Teff flour and water then let it ferment for 3-7 days, in a jar at room temperature, Feeding it every few days, until bubbly, separated, and tangy; you’ll drain the liquid (or save some) and use the thick, bubbly base to mix your final injera batter, often adding a bit of yeast for a quicker, reliable rise and sparkling water for extra bubbles during cooking. A quicker version is mixing it with a little active dry yeast to get it started faster.

Maybe i’ll try starting one and share the process, but today, we will be making a quick Injera Batter with an already started, Sourdough Starter.

In a jar, Combine the sourdough starter, teff flour and water, You’re going to cover and let it sit overnight to feed off the flour and rise.

Look at those bubbles! This is the morning and it rose and became bubbly. Now it’s time to make our Injera Batter.

In a blender, add all of your injera starter, the flours and water and blend until smooth.

Once it is smooth, pour in a bowl, cover and let it sit in a warm place for 8 hours. I put mine in the oven with the oven light on.

After 8 hours it will look very risen and fluffy!

See how beautiful and fluffy and airy it is! It rose so well. I was actually so shocked but so proud of myself.

It should be like Crepe batter consistency.

Now its time to make the injera!

Heat up the biggest skillet you have on medium-high.

Start pouring from the outside to the center in a circle until you reach the middle, making sure the entire thing is covered with no spaces.

You should start to see the (eyes) forming.

Once it look about 3/4 of the way done, you will cover it with a lid to finish the cooking.

Use a spatula to remove it and place on a kitchen towel to cook. Do not stack them! Wait until they are completely cooled if you want to stack them.