Injera Recipe

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Injera Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Injera

Ingredients

6 oz uncooked millet
1 1/2 cup club soda (at room temperature)
1 egg
1 tsp double-acting baking powder
1/2 tsp baking soda

Preparation

In blender container process millet in small batches until it
resembles fine flour; remove to bowl and set aside. In blender
container combine club soda, egg, baking powder, and baking soda and,
using an on-off motion, process until combined. Add ground millet and
process at high speed into a smooth batter, about 1 minute. Pour into
4-cup measure, cover, and let stand at room temperature until
fermented and foamy, about 1 1/2 hours. Spray 10-inch nonstick
skillet with nonstick cooking spray and heat. Stir batter; pour 1/6
of batter (about scant 1/3 cup) into skillet and quickly swirl batter
so that it covers entire bottom of pan. Cover skillet with
tight-fitting lid and cook over high heat until bread is spongy and
moist (it will have air holes), about 1 minute (do not brown bottom
as edges will become crisp and bread will crack when folded);
transfer to plate and let cool. Repeat procedure 5 more times, making
5 more breads. To serve, fold each bread into quarters. Makes 6
servings, 1 bread each.

Servings: 6