Re: New member / question about injera

[Guest guest]

> Speaking of which, there is something that has me stumped. I went

to an

> Ethiopian restaurant while pregnant with our twins a couple of

years ago

> and tasted injera for the first time. I couldn't get enough of the

> stuff! So I've experimented with it on my own, but I can't get it

right

> somehow. As in, it seems to ferment well (I do not and will not

use

> yeast), but when I try to cook it, it either sticks to the pan

> (regardless of what oil or butter I use, or stainless steel or

cast

> iron) or it never cooks all the way through, so I've got burnt

outsides

> and nothing but glue on the inside. And it's not light and spongy

like

> it should be. I'm grinding my own teff. I just don't know what

else to

> try. Anyone got the magic cure?

>

> I'm so excited to have found this list! Makes me feel like I'm not

the

> only one staying up late to make beet kvass and check on the

simmering

> stock.

>

> Blessings,

>

>

> www.newgrovetech.com/foodblog/

>

I use kefir and teff flour (sometimes I have to thin it a bit with

water to get the right crepe-like consistancy - too thick doesn't

cook all the way through), keep the pan well greased (or heaven

forbid and I'm ducking the flames use a non-stick griddle) and cover

it with a pan lid while it cooks. I use a glass lid ('cause that is

what I have) and I can watch the bubbles come up and the whole thing

turn a different shade. I think that the pan lid is the secret.

Connie H

[Guest guest]

On 11/26/05, Nylund <mamabear@...> wrote:

> Speaking of which, there is something that has me stumped. I went to an

> Ethiopian restaurant while pregnant with our twins a couple of years ago

> and tasted injera for the first time. I couldn't get enough of the

> stuff! So I've experimented with it on my own, but I can't get it right

> somehow.

My understanding is that injera in the states is a mixture of

wheat/teff. So I'm sure that is what you had at the restaurant. It is

also my understanding that the teff stateside is not like the stuff

back in Ethiopia.

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