What is the injera?
Injera is a type of flat bread made in Ethiopia and several other East African countries. Bread is a basic meal in Ethiopia, where it is served with almost every meal. True Injera is made with Teff flour, gluten -free flour made of Teff, a popular African grain. Injera has a distinctive acidic taste and fungal texture, which is ideally suitable for soping curry, steamed meat and other wet dishes.
In order to happen, it cooks the fermentation of Teff at the room temperature, similar to the cooks producing blooms in other parts of the world. Fermentation collects natural yeasts that provide some attic bread and give a classic acid taste. It is possible to create a teff, potentially create borderline alcoholic dough or simply acidic, disgusting dough that will not be pleasant to eat. Chefs who experiment with injera may require several attempts to remedy it, but they would not have despair.
Many people who eat restaurants are familiarENY with basic injections. Variations on flat bread can be done with different types of teff flour or flour mixture. Some experimental chefs even try to mix ingredients, such as the ground onion into their dough, for a unique taste and texture. In all cases, the product will be temperamental with a strong texture that holds well on the table.
As soon as the dough is fermented, it is slightly solen and then fried, either on the grate or in a large pan. Because Teff does not have gluten, bread does not increase, but gets a thick, mushroom texture. In Ethiopia, the injera often differs serving meals and pans, to tear small pieces with dinner to take food as needed. In regions where Teff is expensive or unavailable, other grains can be used as substitutes, sometimes for great harm of general taste.
If you want to make injera at home, mix three quarters of Teff flour with three and one half cups of water. WITHCover for months and keep it somewhere warm for a few days until it starts to bubble and taste acid. In some climate it may take three to four days, with a warmer climate requires less fermentation. Add a few pinches of salt to the fermented dough and then fry it like oil pancakes. Injera can be administered with African food or is used for a fresh view of Naan with Indian curry.