-
2880
minPrep Time -
20
minCook Time -
2900
minReady in -
perYield -
100
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread & Rolls
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Injera, a traditional Ethiopian flatbread, is essential to Ethiopian cuisine and is now embraced by the vegan community worldwide. This Classic Vegan Injera adapts the ancient recipe by ensuring all ingredients are plant-based, maintaining the dish’s integrity and cultural significance. The recipe captures the unique, spongy texture and slight tanginess of injera, which is the result of fermentation. Preparing this dish involves mixing teff flour, a gluten-free ancient grain native to Ethiopia, with water and allowing the mixture to ferment. The fermentation process, which takes about 48 hours, is crucial for developing the bread’s characteristic flavor and texture. Once fermented, the batter is cooked like a pancake, but only on one side, allowing bubbles to form and create its distinctive porous appearance. This vegan version of injera remains true to its traditional roots while offering a delicious and inclusive option for those following a plant-based diet.
Ingredients
- 2 cups teff flour
- 3 cups water
- 1/2 teaspoon salt
Steps:
- In a large bowl, mix teff flour with water until smooth. Cover with a kitchen towel and let it ferment in a warm place for 48 hours.
- After fermentation, stir in the salt. Heat a non-stick skillet over medium heat.
- Pour 1/2 cup of batter into the skillet, tilting to spread the batter into a thin, even layer.
- Cook until bubbles form and the edges lift from the pan (do not flip), about 2-3 minutes.
- Transfer to a plate and repeat with the remaining batter.
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African, Bread & Rolls, Dairy-Free, Ethiopian | No Comments » on Vegan Injera