I tried your recipe and am delighted to report I made 100% Teff Injera for the first time ever! Love your video and am passing it on to everyone I know who loves Ethiopian food. Well done, Mulu!! Great job!
I grew up with Eritreans and Ethiopians and I love the food it’s amazingly delicious and I always wanted to learn how to cook it. I am Turkish and my husband was Eritrean he used to cook so delicious after many years I am going to make it 😅thank you for saving me from the worrying that I could not make it right ❤love from London
Thank you for being vulnerable and taking time to film this. I was born in Ethiopia and lived there until i was 7. Ethiopian food is my favorite. I have bought Teff flour and am now gathering my courage to attempt injera. Your video has helped me and I thank you!❤
Beautiful recipe. This is the easiest and most straightforward recipe i’ve found for this. I plan to make doro wat and I wanted some injera to go with it. Thanks so much. I’m very excited.
I live in Idaho and just learned that we grow teff. I am going to try this right away. It reminds me a bit of the sourdough bread I make. I think this will be better because it doesn't use a gluten flour. Thank you for a great video!
The heating of the teff flower is to destry the hydrocyanic acid in the dwarf millet. But the souerdough-process also eleminates the hydrocyanic acid and makes it so healthy.
I grew in Nairobi at an estate called EASTLEIGH I had a Friend called Grum Negash who showed me how to eat Injera but now I have understood how to cook it. Thanks madam for the tutorial...
Bless you Mulu! When I began my journey to eating healthier and gluten free, I was eating a veggie platter with injera at least 3 times a week. My favorite restaurant closed at the start of the pandemic, and it's no longer available unless I make it. Injera was the one thing that i couldn't seem to master! Thank you so much for sharing your way of making it, and being so detailed!💖
This is a well thought ou, easy to follow recipe. I like the fermentation idea as well as the healthier version of sour dough. Like that your tutorial is less involved and yield similar results. God bless you.
Thank you so much for your thorough explanation. I am waiting for my teff to arrive. They now grow it in Australia too! I just can't buy mogogo here so I will try with a large frying pan.
No yeast needed because of the fermentation process (the 3 days she mentioned) so the flour and water react with the complex carbohydratesand it produces itsown yeast, from the environment. Very healthyfor increased gut bacteriaand a healthymicrobiome. Yes, yiu can add a pinch of salt.
Ive eaten injera at a little restaurant in Shepherd Bush, UK.....delicious. I now know how to make it. Thank you for this wonderful, clear tutorial. Can you please make a lamb stew? ❤ 🇬🇧
Thank you for your thorough explanation. It is simple and easily doable. I will attempt making injera now. I have tried using yeast and adding yellow millet. God Bless.
My new favorite food❤. The lady i bought my injera from gave me some berbere and a 4 spice mix. Wow, smellllllls amazing. I can't wait to learn how to make injera from start to finish ❤ 😊
Absolutely loved this insight & voice over. Although it’s a long video, I was fully engaged! I’m looking forward to covering this too, after I’ve made a Berbere spice recipe on my channel. Keep up the great work. James
They say no gaining weight because unlike wheat bread from the stores in America, the starch content is super low and its so much better and healthier for us. Additionally, the wheat molecule, i.e. the wheat dna has been modified and the grains are too large for us to digest. Many people, sadly, mix the teff and regular wheat together totally ruining the health benefits, from my point of view. Try using spelt or rye flour instead of the wheat flour in the regular stores.
Hi, I live in Australia can you tell me where I can I buy this flour, and can I still follow this recipe using other flours? I love you video and how you explained it simple. Thankyou
@@rosalongo3353you should easily be able to find Teff flour, online too 💕💕💕 I like taking the Teff grain and putting it in a really hot pan and it pops like little tiny baby micro popcorn’s, and I sprinkle it on my soup.
Hello, thank you for sharing this information. You have given me the courage to try to prepare this bread again. Also, thank your sister for her input. ❤😂🎉❤ Adina
🎉😮 Very nice demo❤!!!! Thank you very much, for your tips and advice, I really appreciate and enjoyed your step by step tutorial, you made it look easy to do with patience 😉🥳!!!
I put peanut butter and jam on it for a sweet tooth. I also freeze it in plastic bags. It does break up into pieces then, but still good for curries etc.
Mulu; do you have a spicy greens video, our wonderful friend Mary (from Liberia) always made it and we do miss her and her great cooking. Finally found in english, a small batch. Thank you! Toasted flour is used as a thickener also. Don't forget to label and date. This ziploc method works great, from my experience. The fridge temp is 53'F, so if the cool basement (closet) works a 5 gallon bucket.
Beautiful demonstration! Did you cover the dough for each rising? Also did you oil the pan each time? Last question: what is the straw mat you put it on called? Thank you!
Thank you for this wonderful recipe! You mentioned at the end that we can save some of the original fermented mixture for next time in the fridge. Do we need to feed it with Teff flour like we do with sourdough bread starters? Thank you.
Wow I have been looking for teff flour and I stumbled on it in a store last night. I have already soaked it for fermentation. I Can't wait to make my first injera. Please did you have to flip it while cooking? Then secondly what other pot can I use aside mogogo, I am Nigerian and we don't have mogogo here
I'm glad you found the teff. How did the injera come out? No need to flip it but you do need to cover it . You can use your none sticky pan that is what people use if they don't have nogogo.
My family wanted to try ethiopian food so we ordered take out with ethiopian bread. The bread or ethiopian dosa as we called was so sour we had to throw it away. It felt like it was doused in tamarind pulp. Is this normal taste of the bread or the restaurant used over fermented batter. But this one experience has deterred me from trying it again. Yours look much nicer.
Hi, I always make teff cake 4 z fam as it doesn't have gluten. I follow same procedure as banana bread or English cake and i use teff instead of another flour. 👍🏽
Looks good ..how did it taste? Was it sour enough? You said it hadn't risen like you had hoped after 36 hours. NOthing like Injera and wat be it doro , beef, or veggie..
Hello, Has your batter ever developed a dark layer of liquid during the fermentation process? If so, what does that mean? How long can I keep the final batter in the fridge. I don't need to add flour just pour off the water and add fresh water.
Hi Kiera, yes it's normal process when it's fermenting. If you leave the dough runny then the black water will develop. You can get rid of it. Also, if you leave the dough ferm by the 3rd day it's will develop green or blue like mold, but it's not bad it's just the process of making enjar. Just scrape the top layer get rid of it. Use the rest. I hope this helps thanks for asking questions. Good luck and keep trying.
@@MH25thanks. So the batter should be thick and firm and no water should be top? I’ve tried other recipes where I need to add water on top of the batter, but the batter turns bitter instead of sour. Please let me know how to fix this? Thank you again for your recipe!!!
Ramos, how was it? If you follow everything and it's not right. Make sure the pan you are using is well heated. The other thing is Did the dough and the water separated? that's also important.. But I have come up with something a lot easier which I'm going to post it hopefully soon I think you might like this one. I'm glad you're enjoying it
She called the pan a Magogo in the video. I've seen them at Ethiopian markets or Eastern Indian markets. I bought a crepe maker on Amazon that cooks similarly to what she called her pan, but mine doesn't say what temperature it's on, just says 1- 5.
You have miserably failed to explain the proper technique to make injera. It seems you are making injera for the first time. You have unnecessarily made a lengthy video thereby wasted a lot of time.
eh? if she has miserably failed to explain the proper technique, you explain it to us, instead of posting such inane dead hare brained comments. And remove the word yoga from your handle, you don't deserve to use that exalted word.
I have a great deal of respect for the Ethiopian people for sharing their culture with us. Happy Sabbath day! 💚
I tried your recipe and am delighted to report I made 100% Teff Injera for the first time ever! Love your video and am passing it on to everyone I know who loves Ethiopian food. Well done, Mulu!! Great job!
I grew up with Eritreans and Ethiopians and I love the food it’s amazingly delicious and I always wanted to learn how to cook it. I am Turkish and my husband was Eritrean he used to cook so delicious after many years I am going to make it 😅thank you for saving me from the worrying that I could not make it right ❤love from London
Thank you for being vulnerable and taking time to film this. I was born in Ethiopia and lived there until i was 7. Ethiopian food is my favorite. I have bought Teff flour and am now gathering my courage to attempt injera. Your video has helped me and I thank you!❤
Beautiful recipe. This is the easiest and most straightforward recipe i’ve found for this.
I plan to make doro wat and I wanted some injera to go with it. Thanks so much. I’m very excited.
I live in Idaho and just learned that we grow teff. I am going to try this right away. It reminds me a bit of the sourdough bread I make. I think this will be better because it doesn't use a gluten flour. Thank you for a great video!
You are welcome! Please let me know when you do try it.
The heating of the teff flower is to destry the hydrocyanic acid in the dwarf millet. But the souerdough-process also eleminates the hydrocyanic acid and makes it so healthy.
I grew in Nairobi at an estate called EASTLEIGH I had a Friend called Grum Negash who showed me how to eat Injera but now I have understood how to cook it. Thanks madam for the tutorial...
Bless you Mulu! When I began my journey to eating healthier and gluten free, I was eating a veggie platter with injera at least 3 times a week. My favorite restaurant closed at the start of the pandemic, and it's no longer available unless I make it. Injera was the one thing that i couldn't seem to master! Thank you so much for sharing your way of making it, and being so detailed!💖
She's Really Good and A Really Good Teacher. Thank You and Have A Blessed Day!
This is a well thought ou, easy to follow recipe. I like the fermentation idea as well as the healthier version of sour dough. Like that your tutorial is less involved and yield similar results. God bless you.
Thank you so much for your thorough explanation. I am waiting for my teff to arrive. They now grow it in Australia too! I just can't buy mogogo here so I will try with a large frying pan.
Amazon has them.
Thank you for sharing!
I will try my first tibsi for xmas!
You are my hero !💎 Thanks for sharing the recipe of your sister ! It really works FINALLY 👩🍳
So happy for you!
@@MH25 Hi do i need yeast ,sugar or salt?please
No yeast needed because of the fermentation process (the 3 days she mentioned) so the flour and water react with the complex carbohydratesand it produces itsown yeast, from the environment. Very healthyfor increased gut bacteriaand a healthymicrobiome. Yes, yiu can add a pinch of salt.
Thank you so much for the great content! I will make my first Ethiopian platter today, love trying different African food🙌🏾👌🏾
Ive eaten injera at a little restaurant in Shepherd Bush, UK.....delicious. I now know how to make it. Thank you for this wonderful, clear tutorial. Can you please make a lamb stew? ❤ 🇬🇧
Thank you for your thorough explanation. It is simple and easily doable. I will attempt making injera now. I have tried using yeast and adding yellow millet. God Bless.
Wonderful I like to appreciate not only injera your explanation thanks good job we need more video from you my dear
Thank you so very much 🙏🏾
Teff is so good for the health and I am going to make injerra for the first time 😊
My new favorite food❤. The lady i bought my injera from gave me some berbere and a 4 spice mix. Wow, smellllllls amazing. I can't wait to learn how to make injera from start to finish ❤ 😊
Wow gebaz hefty ntay Amen 😍😍😍❤️
Absolutely loved this insight & voice over. Although it’s a long video, I was fully engaged! I’m looking forward to covering this too, after I’ve made a Berbere spice recipe on my channel. Keep up the great work. James
They say no gaining weight because unlike wheat bread from the stores in America, the starch content is super low and its so much better and healthier for us. Additionally, the wheat molecule, i.e. the wheat dna has been modified and the grains are too large for us to digest. Many people, sadly, mix the teff and regular wheat together totally ruining the health benefits, from my point of view. Try using spelt or rye flour instead of the wheat flour in the regular stores.
Thank you for the tips 🙏
Hi, I live in Australia can you tell me where I can I buy this flour, and can I still follow this recipe using other flours? I love you video and how you explained it simple. Thankyou
@@rosalongo3353you should easily be able to find Teff flour, online too 💕💕💕 I like taking the Teff grain and putting it in a really hot pan and it pops like little tiny baby micro popcorn’s, and I sprinkle it on my soup.
Not everyone can afford 💯 Teff ❤
Thank you so much that was clear concise and I've learned how to make anjera today thank you nice video
You have the sweetest voice and englisch. God bless you❤
Excellent, good job.
Thank you for this video. I cannot wait to make it. I love this bread!!
Good video of long process of preparation.
I love the way you explain things. I feel confident attempting to make injera instead of buying it. Thank you
Wow amazing
I will try that .Thank you Mulu.
wonderful recipe.thankyou.very clear explanations.
Thank you! I'm not going to make them as nicely as yours the first couple of times but I'm going to try :)
Nice one!
Hello, thank you for sharing this information.
You have given me the courage to try to prepare this bread again.
Also, thank your sister for her input.
❤😂🎉❤ Adina
So happy I found your channel.
I love your recipe 😋
I will try very soon.
Blessings
Adena
OREGON Bobs Red Mill also sells Teff flour 💝
Thank you for sharing 😘❤️❤️ i love injera
Beautiful! Easy to understand. Step by step. Thank you. God bless you!
ሙሉዬ በጣም ጎበዝ ነሽ የምትፈሊጊውን አይነት እንጀራ ለማግኘት የሄድሽበት መንገድ በጣም አስደናቂ ነው በርቺ እህቴ❤️🙏🙏🙏
🎉😮 Very nice demo❤!!!!
Thank you very much, for your tips and advice, I really appreciate and enjoyed your step by step tutorial, you made it look easy to do with patience 😉🥳!!!
You are delightful & a very good teacher. Injera is not easy to make. You answered a lot of my questions. questions. Where did you get the Metadata?
I put peanut butter and jam on it for a sweet tooth. I also freeze it in plastic bags. It does break up into pieces then, but still good for curries etc.
The batter has the consistency of crepes. Thank you for this video.❤❤
This is the best recipe
Thank u sis iI will try soon❤
ohhh God I love it thank you so much I will going to try it ❤❤❤
Please post the starter video of the fermentation mixture
Teff also grows in Colorado. :) I grow it.
Thank you 🙏🙏🙏 Ethiopian food is my favorite
Great Good!
Mulu; do you have a spicy greens video, our wonderful friend Mary (from Liberia) always made it and we do miss her and her great cooking. Finally found in english, a small batch. Thank you! Toasted flour is used as a thickener also. Don't forget to label and date. This ziploc method works great, from my experience. The fridge temp is 53'F, so if the cool basement (closet) works a 5 gallon bucket.
God bless.❤❤❤
Beautiful demonstration! Did you cover the dough for each rising? Also did you oil the pan each time? Last question: what is the straw mat you put it on called? Thank you!
The straw mat is called meshrefit
And the basket at the end is a mesob, a traditional plate
Yes it has to be covered.
If you leave anything you’re going to eat set an uncovered four days it’s going to have dust dirt debris and bugs in it come on use common sense
Thank you for this wonderful recipe! You mentioned at the end that we can save some of the original fermented mixture for next time in the fridge. Do we need to feed it with Teff flour like we do with sourdough bread starters? Thank you.
Wow I have been looking for teff flour and I stumbled on it in a store last night. I have already soaked it for fermentation. I Can't wait to make my first injera. Please did you have to flip it while cooking?
Then secondly what other pot can I use aside mogogo, I am Nigerian and we don't have mogogo here
I'm glad you found the teff. How did the injera come out? No need to flip it but you do need to cover it . You can use your none sticky pan that is what people use if they don't have nogogo.
thanks for sharing 🙌🙌🙌🙌
The color, you have it too. Lyk aydelem wehaw thikur silawet. Tenet talkut, indexation ayechay alakem.
I love injera. I’m looking for the grill cover. Where I can find it? Thanks
Thank you so much for the step-by-step instructions I am looking forward to trying it. Question - do you suggest that I buy a mygogo pan?
Hi - Do you know the measurements for a smaller amount? I don't have 8 cups, I bought a 20 oz. bag.
I will be doing fewer cups soon.
3 days for fermentation, should I keep it in the fridge or outside in room temperature?
My family wanted to try ethiopian food so we ordered take out with ethiopian bread. The bread or ethiopian dosa as we called was so sour we had to throw it away. It felt like it was doused in tamarind pulp. Is this normal taste of the bread or the restaurant used over fermented batter. But this one experience has deterred me from trying it again. Yours look much nicer.
It's supposed to taste sour, but some restaurants sell light and dark. The light on is not that sour.
Would have liked to see a temp for the flour. What’s warm for one person isn’t so warm for another’s.
Warm is warm stop being white
Its grows in East Africa like tanzania the production is big kenya zambia India and many countries in Africa
For many many years it was not grown anywhere except Ethiopia
Do you think I can make roti with the teff flour ?
Do you cover and put in fridge for three days while it is fermenting? Do you cover and set in fridge the second mixture? Thank you.
Can you make teff to make cakes ?
I never tried it, but please let me know if you do.
Hi, I always make teff cake 4 z fam as it doesn't have gluten. I follow same procedure as banana bread or English cake and i use teff instead of another flour. 👍🏽
Looks good ..how did it taste? Was it sour enough? You said it hadn't risen like you had hoped after 36 hours. NOthing like Injera and wat be it doro , beef, or veggie..
Did you put a lid on the ersho at the beginning or just leave it on the counter?
Please add what I can add to my injera to get the eyes popping
How long should you cover the pan? How hot should be the pan?
How many injera will this recipe make?
Hello,
Has your batter ever developed a dark layer of liquid during the fermentation process? If so, what does that mean?
How long can I keep the final batter in the fridge. I don't need to add flour just pour off the water and add fresh water.
Hi Kiera, yes it's normal process when it's fermenting. If you leave the dough runny then the black water will develop. You can get rid of it. Also, if you leave the dough ferm by the 3rd day it's will develop green or blue like mold, but it's not bad it's just the process of making enjar. Just scrape the top layer get rid of it. Use the rest. I hope this helps thanks for asking questions. Good luck and keep trying.
@@MH25thanks. So the batter should be thick and firm and no water should be top? I’ve tried other recipes where I need to add water on top of the batter, but the batter turns bitter instead of sour. Please let me know how to fix this? Thank you again for your recipe!!!
በጣም አሪፍ ፣ እናመሰግናለን
ግን እንጎቻ እየጠበኩ ነበር 🤔🤔🤔🤔
Sending you one soon 🙏🙏
We are only two, husbands and wife, how can we do with very small amount. I will appreciate it.
Was that cold, lookwarm or hot water please?
Room temperature water.
What do you call the woven mat used to remove the injera?
Seed (ሰፌድ )
I have followed you recipie. How do you get the holes 'eyes' on the injera.
Is it the consistecy of the batter or fermentation
Ramos, how was it? If you follow everything and it's not right. Make sure the pan you are using is well heated. The other thing is Did the dough and the water separated? that's also important.. But I have come up with something a lot easier which I'm going to post it hopefully soon I think you might like this one. I'm glad you're enjoying it
@@MH25 On your next recipe video will you be providing measurements for smaller batches of injera?
Yes I will.
What flour is that sister?
It's called teff.
❤
Is Teff flour same as wheat flour?
Yes👍
No, it is not
@@yohannesabraha5711its millet flour.
🙏🏽
ምጣዱን የት ገዛሽው ስሙስ ምን ይባላል
She called the pan a Magogo in the video. I've seen them at Ethiopian markets or Eastern Indian markets. I bought a crepe maker on Amazon that cooks similarly to what she called her pan, but mine doesn't say what temperature it's on, just says 1- 5.
I love Éthiopien enjera but this one look a like Somalian anjera
This is practically gola ruti not injera minjera, in Bengal it is said gola ruti.
Instead of using all of those plastic bags, why not just use a food grade Tupperware large container? So much quicker and easier to use.
Looks good but the process is too long
Hi mulu you can’t speak English?people will understand very easly
You have miserably failed to explain the proper technique to make injera. It seems you are making injera for the first time. You have unnecessarily made a lengthy video thereby wasted a lot of time.
eh? if she has miserably failed to explain the proper technique, you explain it to us, instead of posting such inane dead hare brained comments. And remove the word yoga from your handle, you don't deserve to use that exalted word.
Wow! That’s harsh
I like her video if you don’t like it move to another channel.
Quite possibly the rudest comment ever
Yeah, yoga may be for health, but so is mindful kindness.