Injera - Ethiopian sourdough flatbread


Total time: 73hr
Preparation Time: 60m

Servings
For 6 people


Author

Awraris Grimma


Nutritional Information

Contains 645 Kcal, 28g Protein, 80g Carbohydrates, 21g Fat


Ingredients

  • Flatbread dough
  • 0.25 cube yeast (approx. 10 g)
  • 200 g teff flour (see tip)
  • 200 g white flour
  • 200 g brown flour or millet flour
  • 1 litre water
  • To bake the flatbread
  • lukewarm water
  • Lamb stew
  • 1 tbsp clarified butter
  • 1 onions, thinly sliced
  • 300 g leg of lamb, cut into approx. 2 cm cubes
  • 1 green chilli, deseeded, roughly chopped
  • 1 tomato, halved, sliced
  • 1 sprig rosemary
  • 1 tsp salt
  • 0.25 tsp cayenne pepper
  • Ethiopian-style cabbage
  • 3 tbsp olive oil
  • 2 onions, halved, sliced
  • 2 garlic clove, roughly chopped
  • 600 g white cabbage, cut into strips approx. 1 cm wide
  • 2 carrots, diced
  • 2 green chilli, deseeded, chopped
  • 1.5 tsp salt
  • Ethiopian-style spinach
  • 2 onions, halved, sliced
  • 3 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 500 g leaf spinach
  • 2 red chilli, deseeded, finely chopped
  • 1.5 tsp salt
  • Utensils
  • Makes x flatbreads

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Instructions

  • Flatbread dough

    Mix the flour in a bowl. Combine the yeast with a little water, add to the flour. Pour in 500 ml of water, mix and knead into a soft, smooth dough. Add the remaining 500 ml of water, mix to form a smooth dough using the dough hook on a hand mixer. Transfer the dough to a bowl (not made of metal). Cover the dough and leave to rest/ferment at room temperature for approx. 3 days.
  • To bake the flatbread

    After a while, the dough will settle at the bottom of the bowl. Drain the water after 3 days. Mix the dough with enough lukewarm water to create the consistency of an omelette batter. Heat a non-stick frying pan, without adding any oil. Pour enough batter into the pan to cover the base. Reduce the heat, cook the flatbread for approx. 30 secs., cover the pan as soon as bubbles begin to appear, continue to cook for approx. 15 secs. until the flatbread separates from the edge of the pan. Carefully place the flatbread on a tea towel, allow to cool slightly. Repeat these steps with the remaining batter.
  • Lamb stew

    Fry the meat in a non-stick frying pan without any oil. Add the onion and cook briefly, add the clarified butter. Fry the tomato, chilli and rosemary for approx. 3 mins., season and keep warm.
  • Ethiopian-style cabbage

    Heat the oil in a non-stick frying pan. Sauté the onions for approx. 5 mins., add the garlic and cook briefly. Add the carrots and cook for approx. 5 mins. Add the cabbage and chillies, cook for approx. 15 mins., season with salt and keep warm.
  • Ethiopian-style spinach

    Heat the oil in a wide pan. Sauté the onions for approx. 5 mins., add the garlic and cook briefly. Add the spinach, allow to wilt. Turn up the heat, reduce the resulting liquid. Add the chillies, mix, season with salt and keep warm.
  • Tip:

    Teff flour is available from Coop Vitality pharmacies.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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