Saving at home – Injera bread (Ethiopia – Eritrea)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Flat, round and slightly spongy, the injera bread in traditional Ethiopian cuisine serves as a basis for stewed meat and any vegetables and is the classic accompaniment to the zighinì.

It resembles the Italian piadina, but the difference lies in the use of corn flour and rice flour.

Very easy to prepare, it is also suitable for celiacs.

Let’s start:

INJERA BREAD (ETHIOPIA – ERITREA)

Ingredients for 4 people: 250 G Corn FLOUR – 25 g rice flour – sachet brewer’s yeast (5 g) – 1 l natural mineral water

Preparation:

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Mix in a bowl 250 g of corn flour and 250 g of rice flour, 1/2 sachet of dehydrated brewer’s yeast and 1 l of warm water, until you get a thick but fluid batter.
 
Let the batter rise in a warm place for 2-3 hours (there are those who ferment it for 2-3 days covered as the real Ethiopian recipe wants). Then heat a hot or non-stick frying pan.
 
Stir the batter, put a ladle in the middle of the hot plate, roll it 1/2 cm thick and cook for 1 minute, without turning it.
 
Prepare the other breads in the same way, until the batter is exhausted.

Enjoy your meal!

original recipe:

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