tag:blogger.com,1999:blog-29966741.post5573968813060653784..comments2024-03-22T15:35:23.018-04:00Comments on Burakaeyae: Step-By-Step Injera Instructions- The Real Thing!Unknownnoreply@blogger.comBlogger63125tag:blogger.com,1999:blog-29966741.post-31925978107849608052024-01-26T23:02:35.994-05:002024-01-26T23:02:35.994-05:00You just have to find a Ethiopian food market and ...You just have to find a Ethiopian food market and look for a sifedAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-8151586651800315892023-03-21T22:41:53.437-04:002023-03-21T22:41:53.437-04:00I am getting eyes from the back also. How do I avo...I am getting eyes from the back also. How do I avoid that and get a smooth surface on the back.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-87082142728413131982021-01-20T09:55:41.735-05:002021-01-20T09:55:41.735-05:00I'm so excited to go through this in detail an...I'm so excited to go through this in detail and learn to get it right. I've been trying for a while to learn how to make injera with varying levels of failure! Thank you so much!Naomihttps://www.blogger.com/profile/14244246989993948761noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-23958334584711512302019-04-16T12:50:03.296-04:002019-04-16T12:50:03.296-04:00I guess I have selected a mind blowing and interes...I guess I have selected a mind blowing and interesting blog <a href="https://bestreviewsity.blogspot.com" rel="nofollow">bestreviewsity</a><br />Anonymoushttps://www.blogger.com/profile/14882140656023527672noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-40759307775062666132019-01-01T19:39:35.138-05:002019-01-01T19:39:35.138-05:00Thanks so much for all of your information. I hav...Thanks so much for all of your information. I have found that a wooden pizza peel works well to take the injera off of the grill. Anonymoushttps://www.blogger.com/profile/06758482249859298890noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-89294434686808995452018-02-08T07:28:25.179-05:002018-02-08T07:28:25.179-05:00I too have this question. I think you can Dore as ...I too have this question. I think you can Dore as itviut to dry and it’ll end up looking like flakes much like nutritional yeast looks except it’ll have a color of the injera batter. Read my query I posted here, below. <br /><br /><br />Hello. <br />I read your page about making injera. I was hoping you would know how to dry the yeast starter. <br /><br />I was gifted a small ziplock snack sized bag full of what looked like flakes of dried crumbly yeast from a woman who owns an Ethiopian restaurant I think either in Denver or Ohio. I ate in both locations and can not recall where I was given this baggie. <br /><br />I’ve been treasuring it for a few years- hoping to get the time to make it at 4500’ elevation in Sedona. <br /><br />This restauranteur said this is the secret to her injera and that it couldn’t be purchased in stores. <br /><br />My question to you is—- do you know of a method to make more of this and how to dry this yeast into thin sheets and crumble them like she did? <br /><br />Laura in Houstonhttps://www.blogger.com/profile/08956806243895839122noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-5150231768517091062017-08-02T03:51:02.222-04:002017-08-02T03:51:02.222-04:00What a great Article is this and It have wonderful...What a great Article is this and It have wonderful images in it.<a href="https://www.cartincoupon.com/with/IdealShape" rel="nofollow">IdealShape coupon</a><br />Anonymoushttps://www.blogger.com/profile/13955401169698050990noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-13636991153221045312016-09-26T03:17:22.739-04:002016-09-26T03:17:22.739-04:00We are additionally sending out other unique items...We are additionally sending out other unique items everywhere throughout the world. We are known for the most part for our entrenched global exchanges of <a href="http://teffcom.com/" rel="nofollow">teff grain</a> and working together principally in the business sectors of USA, Europe, Middle East, India and China. We offer amazing items and incredible transportation administration.Herry Johnsonhttps://www.blogger.com/profile/06336899634205525690noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-26515208446247653062016-06-13T01:07:06.149-04:002016-06-13T01:07:06.149-04:00Hello this is Rahul Parihar, I am really impress w...Hello this is Rahul Parihar, I am really impress with your Blog and also I used to surf it generally many of times in a month , Thanks for giving such a good content of topic <a href="http://www.royboxofficecollections.com/fathers-day-wishes/" rel="nofollow">Fathers Day Wishes</a>Anonymoushttps://www.blogger.com/profile/03902430702348940767noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-14820320123470313612016-01-27T23:52:36.750-05:002016-01-27T23:52:36.750-05:00Thanks for your blog. I make injera using only tef...Thanks for your blog. I make injera using only teff and no baking powder for health reasons. If anyone would like to try using only teff, I encourage you as it is not harder to do as people say. Just more expensive. Everyday I make 3 injera for one person. I take some of the starter from previous day. (The first time I used yeast since my sourdough starter did not come out well. By now it is quite a sourdough. Don't be afraid to use yeast the first time if you can't make starter) I knead in a cup of teff flour by hand, then put in kitchenaid mixer and slowly beat in half the water with paddle. I reserve a cup of this for tomorrow. TO the rest I beat in more water and half teaspoon salt. I put in the blender for a minute, then reserve for the next morning. I cook in a crepe pan with salt, over high heat, then lower and cover once bubbles have formed. There are plenty of eyes (bubbles) so for those who don't want to use bp or self rising flour, don't. THanks so much, I love your site.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-78612544582585203992015-10-29T05:56:40.252-04:002015-10-29T05:56:40.252-04:00TEFFCOM is one of the leading Teff food export co...TEFFCOM is one of the leading Teff food export company based in Tel aviv, israel. its Producing <a href="http://www.teffcom.com/" rel="nofollow">Teff grain</a>, Packing teff and Exproting Ethiopian food items.Anonymoushttps://www.blogger.com/profile/06363568252719341069noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-24151346455028139592013-12-22T17:06:07.764-05:002013-12-22T17:06:07.764-05:00You can find many in toronto or this website: http...You can find many in toronto or this website: http://www.wasselectronics.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-51609923891724370892013-03-12T09:26:02.842-04:002013-03-12T09:26:02.842-04:00This is so wonderful. I've been trying to make...This is so wonderful. I've been trying to make injera for years and I hope this works. I am now on step two but I have a question about saving the starter for future use. I saved 2 cups of starter and it is now in my refrigerator.<br /> How often and how much do I feed the starter to keep it alive?Jennifer Stocknoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-45115227814550325722013-01-06T13:07:39.860-05:002013-01-06T13:07:39.860-05:00We used your recipe successfully! What a relief. ...We used your recipe successfully! What a relief. Thank you so much for sharing it. I wrote your directions as efficiently as I could, and thought I might post them here, in case it was of use to anyone. I recommend that anyone doing it for the first time *not* use this briefer version, because your comments are very helpful, and made us sure that we were doing the right thing. However, this is a quicker "reference" version. <br /><br /><br /># Recipe: Injera, adapted from http://burakaeyae.blogspot.com/<br /><br />## at night,<br />1. Pour any accumulated liquid from off the top of your teff starter (*lit*).<br />2. Sift 2 C. t'eff flour into 2 C. t'eff starter.<br />3. Knead (*mopkwat*) for at least 10 m., into a coherent ball of dough. <br />4. Add .25 C. of luke-warm water and knead in. Repeat until very soupy texture is achieved.<br />5. Cover and let sit, unrefrigerated, overnight. The starter may separate into 3 layers, which is good.<br /><br />## in the morning<br />1. Thoroughly stir starter; **reserve and refrigerate 2 C.** for the future (feed weekly).<br />2. Blend the starter in a blender, a cup or two at a time, until the gritty feel disappears.<br />3. Mix and blend 3 C. of self-rising flour to match the soupy consistency of the t'eff starter, and thouroghly mix into to the t'eff starter. <br />4. Cover and let rise for a while.<br />5. After the rising peaks and begins to fall, refrigerate for an hour. <br /><br /># in the afternoon<br />1. Preheat griddle (*mitad*) to highest temperature (then draw down temperature a bit ~475?).<br />2. Sprinkle salt on the surface of the mitad and wipe off in a circular motion.<br />3. Stir starter, and pour 1 C. of starter on the dry mitad, turning the mitad by its handles, to cover the surface entirely. <br />4. Cover until steam emerges from under the lid. <br />5. Check to see if the edges of the injera are beginning to pull up from the surface. If so, remove the cover entirely and remove the injera with a paddle, peel or lefse turning stick, and place on sheet or cloth to cool. <br />6. It will become less gummy and more spongey as it cools, and will become stackable. Tobyhttps://www.blogger.com/profile/09765685684211686109noreply@blogger.comtag:blogger.com,1999:blog-29966741.post-83839131772497091522012-06-27T00:29:20.719-04:002012-06-27T00:29:20.719-04:00Hi. Your explanation on how to make starter, how t...Hi. Your explanation on how to make starter, how to knead the starter dough, and putting it into the blender, is one of the best detailed instructions I have found so far. I spent several hours trying to educate myself on Injera and your posting is really the best. <br />There are critics.. I read the responses on your blog... but the bottom line is, you have provided those who really want to know the details they need in order to get started.<br />I used to make Injera many years ago, but it was hit and miss. Sometimes it came out ok, other times it didn't. I ended up giving up after my last failed attempt but I've always wanted to know the sure-thing way of making it. You have finally provided that.<br />Your blog is full of interesting family knews. Wish you and your family well. Thanks for posting.<br />TendayiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-13034617947273923102012-06-17T14:18:12.486-04:002012-06-17T14:18:12.486-04:00Wow, thank you so much for this! I am an Ethiopia...Wow, thank you so much for this! I am an Ethiopian and i have never dare to make Enjera as it seems too complicated so i just buy it. I do want to make it home as i do want more of the teff and less of the other flour in it for nutritious purpose. I will follow this, thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-67799372833805741192012-06-01T13:46:08.686-04:002012-06-01T13:46:08.686-04:00Thanks for the information and I will let you know...Thanks for the information and I will let you know how I go.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-42687775417294374692012-01-03T19:13:31.749-05:002012-01-03T19:13:31.749-05:00I've been trying to make good injera for over ...I've been trying to make good injera for over twenty years - Thank you - Mine didn't come out as good as Mesob's but it will give me my Ethiopian fix in between making the hour each way -And left all my other attempts in the dust * We left Ethiopia in the 70's I would have never believed then that I would be buying teff in my Northern NJ Shoprite- Thank's PS I've been told that the water and altitude has a lot to do with proper injera - lower more flour higher less -Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-63097790615230101262011-09-10T21:47:00.640-04:002011-09-10T21:47:00.640-04:00We found your blog incredibly helpful. So many inj...We found your blog incredibly helpful. So many injera recipes gloss over the steps and yours was the only one that led to successful injera. My family, who lived in Ethiopia, was skeptical of ever making good injera at home. Thanks to your recipe, they've become believers.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-87328215775155721812011-08-14T20:21:55.133-04:002011-08-14T20:21:55.133-04:00Thank you so much!!Thank you so much!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-54612079546927790952011-05-30T19:47:46.554-04:002011-05-30T19:47:46.554-04:00I love this blog and found it while looking for a ...I love this blog and found it while looking for a real Ethiopian metad. Learned that the less-expensive "pizza cooker" was at Target. I presently use a Presto flat grill and it only goes up to 450. It works and has had oil and other foods cooked on it. It's not dedicated to injera. How I clean it is with just plain salt. But I do get rounded injeras by tilting it and forming round ones. The ain form perfectly. I am able to steam it with a huge cookie sheet. Thumbs up for innovation where there's lack of the right tools!!!<br /><br />Just wanted to mention that I use Indian "juwar" flour along with my teff, as well as the Indian teff called "bajri" flour when my red teff is low. Sometimes, I'll mix in Mexican "masa harina." These all make a bubbly mix as well. I mix them all together with fast-acting yeast and proceed with the self-rising, although, I'd like to get rid of that soon. I do not use the black liquid as this is usually not done. Keep up the good work and congrats on the children.HWnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-75735322521699108542011-05-13T17:49:10.259-04:002011-05-13T17:49:10.259-04:00I am from West Africa, and although quite a distan...I am from West Africa, and although quite a distance from Ethiopia was introduced to Injera while in Kenya.<br /><br />I have to give you kudos for the great tutorial of how to make injera. <br />Just made my first batch today and it turned out fantastatic.<br />I am a guy and my wife and children are psyched about the injera a other side dishes I am making tonight.<br />God bless<br /><br />IkeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-51382528594490886792011-02-06T22:48:03.800-05:002011-02-06T22:48:03.800-05:00Not sure there's much to "figure out.&quo...Not sure there's much to "figure out." As I posted, above, my warm oven seems to have the right stuff to perfectly sour my batter of teff and whole wheat flour. Next time around, I'll go with teff, only. Those injeras will be pricey little suckers, though.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-50124573417122274792011-01-07T15:08:31.327-05:002011-01-07T15:08:31.327-05:00Self rising flour and other things such as barley,...Self rising flour and other things such as barley, wheat are ok but these have immense amount calories. Would be better to figure out how to make Injera entirely of Teff as done in Ethiopia.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-29966741.post-81384827548409041502011-01-07T15:06:14.039-05:002011-01-07T15:06:14.039-05:00Injera is really wonderful. No wonder the rest of...Injera is really wonderful. No wonder the rest of the world did not catch up to it since its hard to make and teff is hard to grow. Its such a nutritious grain and its usage thru Injera is the best way. I am thinking to serve stews with it instead of wheat bread. Also it can be used in restaurants as a bedding to any kind of food whose taste goes with the sour nature of Injera.Anonymousnoreply@blogger.com