I had tried and failed to make injera twice, but I wanted to give it another try. Your video was really helpful and my latest attempt was successful! Finding the right cookware and temperature takes trial and error but the end result is worth it. Thank you!
oh my GOD I have tried for years but didn't get it right. I have thrown a lot of dough to the garbage even yesterday. I don't know what I am doing wrong 😕
You were right with your initial steps to make the starter, but you shouldn't have thrown away the liquid or the white stuff on top after the three days of fermentation because that's where your yeast was. The white stuff that forms over the top of your sourdough is not mildew, it's yeast. I myself was confused about this until I did the research. Sourdough is quite forgiving of an ingredient to work with, I've even read about one person who left her starter in her fridge for months untouched. Even though it had developed some green mildew over the top, once she scraped that off and refed it, she was able to bake with it like normal. A baker from SF worked with some scientists to even bake bread made with yeast found in an Egyptian tomb. The resulting bread was reportedly very delicious and flavorful, apparently unlike other breads the baker had made in the past. For your teff starter, once the liquid has separated from the flour mash at the bottom, give the starter a good stir. Next, measure out the desired amount into a seperate container, then use the measured amount for your injera. Be sure to feed the remaining starter for the next batch. I had also poured off the liquid at the top when I first started to make injera woth starter, and as a result had to add baking soda to my batter as a substitute. The resulting injera was very much unlike the injera I've had in the past. This is because the baking soda neutralizes the acids in the sourdough, making it lose it's sour taste. This is why baking soda is an ingredient in traditional Chinese steamed bun recipe, because Chinese people don't care for the sour taste of sourdough. In any case, these were just some tips I learned in making injera with a sourdough starter. I hope they will be of some use to you.
I’m a huge fan of Ethiopian food but don’t have a restaurant near me anymore. Going to teach myself some favorite recipes. Injera is the key of course! Have some traditional spices and Teff on the way! Can’t wait to try my hand in this gorgeous heritage food!
Thank God I just stumbled across your video! 🙌🏾I have just tried to make 100% teff injera and it didn't come out right. The smell was very awful and it went bad. I need it badly for my low iron, and my favorite local restaurant closed permanently after covid. I appreciate you explaining in English as well! Blessings to you sister! I will be making it your way.
Thanks so much for the English and 100% teff. I have never eaten injera but because of the health benefits I ordered the ingredients and want to add it to my diet
My partner and I have been attempting injera the past year and your video has helped sooo much!! Thank you for posting this and letting folks learn how to make legit injera!
So excited to make injera for the first time. It's fermenting right now. I want to impress a lady I met who is from Eritrea. Local Ethiopian store gave me starter with my teff. I'll let you know how it goes. Thank you for the tutorial. Mark from Toronto
You are a fantastic teacher. I like the fact that you take time to explain why you do certain things in a certain way. I am also amazed you managed to bake such beautiful injera only within 2 months. Well done!! Keep it up.
Thank you so much. I use to make a barley and teff injera as well as rice and quinoa I injeras in 2014. So starting again after 6 years was interesting but so worth it.
Thank you for this guide! I think timestamps would be very helpful. In my case for example, i already got some ersho from a friend. So i would have skipped to the actual injera recipe
Amazing. Thank you so much for bringing up the concern of using plastic to ferment and possible chemical leaching into our food!!! I tried the glass jar but unfortunately the entire LITT overflowed:(
Thank you very much for sharing. I highly appreciate your explanation which helps to overcome such a challenge, especially for health consciousness of your methods. The next challenge is what to bake it on. Most of the Mitads are coated with anit-stick materials. Do you know or does anybody know where a clay or pure cast-iron pan (Mitad) is found without "non-stick coating" containing (PTFE and PFOA)? Because these anti stick products are health risk.
I am an Indian once lived in Eritrea and enjoyed injera a lot.I want to make it back here but finds it very tough finding teff. Your video was very informative and clear. But my doubt is how as a beginner I can do for the starter. And I don't make it very often. Do it's impractical to keep the starter for so nong. So what's the next option? Also show other versions of injera for example with wheat flour or with mixed flour too. Thank you so much for the video
Just what I was looking for. I think my little one is ready for injera but like you, I don’t feel comfortable giving her the stuff from back home. Thank you so much-your explanation is so clear and the injera looks yummy. I’ll share with my sister too. I’d love to see some of your baby food recipes. Also, your language skills are 👌🏾
Thank you so much. Keep me posted. Fingers crossed that it works out for your as well, fermentation is so tricky. Do you have instagram? I have a few instant pot recipes on there as well. I left Ethiopia at the age of 8, so thank you. I honestly felt I butchered a few words.😄
Misleading title, starter recipe is missing. Correction: It is not missing, it comes after she has concluded the video by wishing everybody , so it was confusing for me.
Ma'am, the recipe for the starter is explained at the very end of the video. Kindly observe the video thoroughly before accusing her of being misleading and unethical. Respectfully.
@@kalabiy66 Please accept my sincere apologies, in my defense, you wished people a good day and that should have come after the starter recipe, anyway I wish you a good life for replying very kindly to my angry comment, I have edited my comment for damage control.
@@zelalemdesta4901 I have apologised to her, but we are all hard pressed for time, it was confusing for me because she seemingly concluded the video by wishing everybody before the starter recipe appeared. Thankyou for clarifying on her behalf, you have a good life too.
@@Soumyification I'm sure it's not a problem but I am another Kal😊 I was just commenting because you sounded angry and I thought it not to be fair to the hostess of the channel. Wonderful that you did some damage control 👍🏽
How do you store this injera? I’ve seen most people wrap up their hot injera in plastic and that’s very bad for your health. I’m avoiding plastic. Is there a best way you found to store it?
What is the purpose of the baking soda instead of washing the pan with hot soapy water? Is it important to have a pan for making injera only? Can I use a pan I already own and use daily? Thank you.
So glad I found you & this method. Thank you! How do you store your injera once they are prepared? And why do you add baking soda to the pan before storing it.
Hi I am planing to eat gulten free which teff is but I did not undersand the yeast(ersho) how did you start it ? did you start with yeast or did you make yeast out of the teff ? I know back home we did not use yeast please let me know thank you for sharing my enjera did not comoe out good. Do you keep it out side or in the fridge to ferment ? Thank you again
I have found good amount of precise of wheat when I swift ivory maskal Teff; now I am not sure if I can trust this product to serve for people who can consume only gluten free Am I the only person have this experience
My starter smells bad. Not sour, not nutty or earthy, but bad. Mixing a cup of teff and 2 cups of water into a mason jar and waiting three days sounds really easy. But it doesn't seem to work for me. What could I be doing wrong?
Beautiful injera! I wanted to ask you if you can tell me the kind of Frying pan you are using, and lid and where you purchased it from? Also the brand of teff?
Hi Biserat, I used a tfal frying pan in size 34cm. I bought it over 6 years ago when I use to make teff and barley injera, I am not sure if it is still in the market. As for the teff, are you in the Toronto area? I can tell you where I buy it. Not sure the brand is available elsewhere. It's from an indian store. I will try other brands and let you know in the future.
I am very impress with your tutorial how to make teff injera from start to the end. I am geared up. The only question I have is where did you get the pan cover. Thank you
Also can I ask why you use tap water? You sound like you’re very health and environment conscious - not criticizing just curious if you live in an area with “clean” tap water?
Thank you so much for the well explained tutorial, i will certainly try it this way.i like your videos and am learning a lot .one question I have for you is, is that ok ( healthy) to use this non stick pans ? I make my injera with Addis griddle/mitad it is non-stick ,it says PFOA , Lead & Cadmium free but I am not still comfortable because of the harmful effects of the non stick coating.and I couldn't find any other healthier option in the market to make injera. looking forward to hear your opinion on this please. Thank you!
To be honest, it's not. I have a clay mitad from Ethiopia that I am trying to connect to my outlet here. And it's been impossible to find. So I'm using this pan I had since 2014 in the meantime. Technically if you do not cook on high heat it should be ok... but I still would not recommend it. If I cant connect my ethiopian mitad I will likely buy a new one. All of my other cookware is stainless steel, cast iron or greenpan.
Will the method of steaming “Liang pi” also work for the Injera cooking as a healthy alternative way? There are several videos demonstrating about “how to make Liang pi” on RUclips. Please take a look at them. Maybe the steaming method will work well on the Injera. ruclips.net/video/Ru8F4vesAUo/видео.html (BTW, Liang pi is very delicious as well.) ruclips.net/video/R4K871MkLzc/видео.html
Thanks @KalkidanTesfu for the clarification. I've been documenting my trials and my 3rd attempt (ruclips.net/video/K-ukFX4Pqm8/видео.html) didn't have enough "eyes"😅. I'll try the teff only this weekend and let you know how it goes🥰.
Great video, but for anyone frustrated with where to find the starter dough instructions. The time code is 47:09.
I had tried and failed to make injera twice, but I wanted to give it another try. Your video was really helpful and my latest attempt was successful! Finding the right cookware and temperature takes trial and error but the end result is worth it. Thank you!
oh my GOD I have tried for years but didn't get it right. I have thrown a lot of dough to the garbage even yesterday. I don't know what I am doing wrong 😕
You were right with your initial steps to make the starter, but you shouldn't have thrown away the liquid or the white stuff on top after the three days of fermentation because that's where your yeast was. The white stuff that forms over the top of your sourdough is not mildew, it's yeast. I myself was confused about this until I did the research. Sourdough is quite forgiving of an ingredient to work with, I've even read about one person who left her starter in her fridge for months untouched. Even though it had developed some green mildew over the top, once she scraped that off and refed it, she was able to bake with it like normal. A baker from SF worked with some scientists to even bake bread made with yeast found in an Egyptian tomb. The resulting bread was reportedly very delicious and flavorful, apparently unlike other breads the baker had made in the past. For your teff starter, once the liquid has separated from the flour mash at the bottom, give the starter a good stir. Next, measure out the desired amount into a seperate container, then use the measured amount for your injera. Be sure to feed the remaining starter for the next batch. I had also poured off the liquid at the top when I first started to make injera woth starter, and as a result had to add baking soda to my batter as a substitute. The resulting injera was very much unlike the injera I've had in the past. This is because the baking soda neutralizes the acids in the sourdough, making it lose it's sour taste. This is why baking soda is an ingredient in traditional Chinese steamed bun recipe, because Chinese people don't care for the sour taste of sourdough. In any case, these were just some tips I learned in making injera with a sourdough starter. I hope they will be of some use to you.
Thank you!
I’m having difficulty with the starter
I have a passion for Habasha food specifically the base injera. I would love to join a class or tutoring please let me know
Wow, I don't know from where you showed up but I'm certainly glad you did ! your explanation is why I thumbed up this video thank you.
I love that you were inclusive with this recipe. Thank you!
I’m a huge fan of Ethiopian food but don’t have a restaurant near me anymore. Going to teach myself some favorite recipes. Injera is the key of course! Have some traditional spices and Teff on the way! Can’t wait to try my hand in this gorgeous heritage food!
I was taught to make injera with white flour and cornmeal but I have never used real teff. I'm going to try it tomorrow so thank you very much. 😊
Thank God I just stumbled across your video! 🙌🏾I have just tried to make 100% teff injera and it didn't come out right. The smell was very awful and it went bad. I need it badly for my low iron, and my favorite local restaurant closed permanently after covid. I appreciate you explaining in English as well! Blessings to you sister! I will be making it your way.
This video is a keeper! I’ve made injera 4 times with the instructions from this video and every time it has been perfection. Thank you!
Thanks so much for the English and 100% teff. I have never eaten injera but because of the health benefits I ordered the ingredients and want to add it to my diet
My partner and I have been attempting injera the past year and your video has helped sooo much!! Thank you for posting this and letting folks learn how to make legit injera!
Thank you, Honey for making our lives richer!
God bless you!
Ethiopian food has been pivitol in my health journey. One of the key highlights of my experimentation with health since 2016
I love hearing the beauty of other languages.
Thank you so much for this video, I want to include Teff in my diet and I do love Injera!
Fantastic video, first time I was able to make a successful Injera and it all thanks to this
Thank you for showing detail and good explanation.
So excited to make injera for the first time. It's fermenting right now. I want to impress a lady I met who is from Eritrea. Local Ethiopian store gave me starter with my teff. I'll let you know how it goes.
Thank you for the tutorial.
Mark from Toronto
How did the date go??
Also, would you please show us how to prepare starter dough for those of us who are clueless on how to start?
I understand you perfectly.... because I'm starving
You are a fantastic teacher. I like the fact that you take time to explain why you do certain things in a certain way. I am also amazed you managed to bake such beautiful injera only within 2 months. Well done!! Keep it up.
Thank you so much. I use to make a barley and teff injera as well as rice and quinoa I injeras in 2014. So starting again after 6 years was interesting but so worth it.
So far the best injera tutorial
ሀብሲት ትንሽጨበዝቶበታል ሀብሲቱን ብትቀንሺ የበለጠ ያምራል ጠርሙስ መጠቀምሽ ጥሩ ዘዴ ነው ያስተማርሽን።
Thank you for this guide! I think timestamps would be very helpful. In my case for example, i already got some ersho from a friend. So i would have skipped to the actual injera recipe
My friend and I enjoyed your beautiful video. We both have the same question for you: what was the reason for making the porridge?
The "porridge" aka Absit, is there to make the injera soft and gives it kind of a shine or glaze, if you will. It's a very important step.
Very good instruction and you are so pretty. Thank you.
Thank u soo much for using english language
Yena Konjo God bless you
Amazing. Thank you so much for bringing up the concern of using plastic to ferment and possible chemical leaching into our food!!! I tried the glass jar but unfortunately the entire LITT overflowed:(
Way to go Kali!
Thanks Christine. 🥰
Wow I really enjoyed this video, thank you so much for sharing 🙏🏾 Can’t wait to try it 🤞🏾 Wish me luck ❤️
thank you, thank you, thank you for doing English!!!
Love this Kaliye! Sour dough bread next please :)
Sure thing yene konjo. Thank you!
@@holistikali So if you flip it over it will get dry?
How do you store the finished producted?
@@godddesskem1641 not sure.. i would assume so. I have never tried. Injera is not usually flipped.
@@holistikali oh ok
I was wondering if I can use regular yeast. I thank you for your demo
Thank you very much for sharing. I highly appreciate your explanation which helps to overcome such a challenge, especially for health consciousness of your methods.
The next challenge is what to bake it on. Most of the Mitads are coated with anit-stick materials. Do you know or does anybody know where a clay or pure cast-iron pan (Mitad) is found without "non-stick coating" containing (PTFE and PFOA)? Because these anti stick products are health risk.
Helpful
Good job!
እናመሰግናለን የኔ ቆንጆ
የሚያምር እንጨራ ልክ የኢትዬያ እንጨራን አስታወስሽኝ እናመሰግናለን ሼር ስላረግሽን
I am an Indian once lived in Eritrea and enjoyed injera a lot.I want to make it back here but finds it very tough finding teff. Your video was very informative and clear. But my doubt is how as a beginner I can do for the starter. And I don't make it very often. Do it's impractical to keep the starter for so nong. So what's the next option? Also show other versions of injera for example with wheat flour or with mixed flour too. Thank you so much for the video
Just what I was looking for. I think my little one is ready for injera but like you, I don’t feel comfortable giving her the stuff from back home. Thank you so much-your explanation is so clear and the injera looks yummy. I’ll share with my sister too. I’d love to see some of your baby food recipes. Also, your language skills are 👌🏾
Thank you so much. Keep me posted. Fingers crossed that it works out for your as well, fermentation is so tricky. Do you have instagram? I have a few instant pot recipes on there as well.
I left Ethiopia at the age of 8, so thank you. I honestly felt I butchered a few words.😄
Thank you for sharing 👍
እጅሽ ይባረክ !!
ጎበዝ ቃሊ
Amesegenalew Mare
Beautiful
Thank you very much. Do you also have recipes with meat, chicken and curry?
Hello,
Thank you so much for the recipe! If I don't make another batch right away, can I leave the starter in the fridge. If so, how long?
Misleading title, starter recipe is missing.
Correction: It is not missing, it comes after she has concluded the video by wishing everybody , so it was confusing for me.
FYI it is actually at the very end of the video, as was promised.
Ma'am, the recipe for the starter is explained at the very end of the video. Kindly observe the video thoroughly before accusing her of being misleading and unethical. Respectfully.
@@kalabiy66 Please accept my sincere apologies, in my defense, you wished people a good day and that should have come after the starter recipe, anyway I wish you a good life for replying very kindly to my angry comment, I have edited my comment for damage control.
@@zelalemdesta4901 I have apologised to her, but we are all hard pressed for time, it was confusing for me because she seemingly concluded the video by wishing everybody before the starter recipe appeared. Thankyou for clarifying on her behalf, you have a good life too.
@@Soumyification I'm sure it's not a problem but I am another Kal😊 I was just commenting because you sounded angry and I thought it not to be fair to the hostess of the channel. Wonderful that you did some damage control 👍🏽
The Pan you can get it from Canadian tire if you live in Canada, I don't think it a set I wander were you can find the lid
Woah love this video. You explained it very well. I'll def share this. C'est très bien fait! 👌🏾👌🏾
Merci ma belle!
Your video is perfect. Thank you!
Thank you so much Kali!
You are so welcome. Let me know how it goes for you.
How do you store this injera? I’ve seen most people wrap up their hot injera in plastic and that’s very bad for your health. I’m avoiding plastic. Is there a best way you found to store it?
You are so beautiful. Thank You!
Help!! So I made the starter just not sure how much starter is needed to made the teff batter
Can you or someone tell me why you leave baking soda in the pan until you use it again?
How to store?
Is the white stuff basically mold?
How many liter the glass you used?
Kalkidan Tesfu, I still waiting for your answer, just want to know how high the glass and the diameter of the lock
Kalkkidan You do a great job explaining... Thank you much.
Now where do you buy your Teff from?
I really enjoyed this video 🥰. I was curious about the bread because of a Mark Wiens video he made while visiting Ethiopia.
Thankyou so MUCH ❤️💕
Amassaganalouuuu!
Thank you 😊
Litun snabokaw ysetal kabsh Lela mnmadreg ychalal
What is the purpose of the baking soda instead of washing the pan with hot soapy water? Is it important to have a pan for making injera only? Can I use a pan I already own and use daily? Thank you.
Hi! Why do you cook the batter in the middle of the video? Does this have to do with the grittiness?
That was easy to understand and follow. I would love to see how to prepare ethiopian spices ( mekelesha)
Thank you
Amen I Have Seen SOURDOUGH in the store. What is Sourdough Bread?
So glad I found you & this method. Thank you! How do you store your injera once they are prepared? And why do you add baking soda to the pan before storing it.
I place it in an air tight container and put it in the fridge
Hi I am planing to eat gulten free which teff is but I did not undersand the yeast(ersho) how did you start it ? did you start with yeast or did you make yeast out of the teff ? I know back home we did not use yeast please let me know thank you for sharing my enjera did not comoe out good. Do you keep it out side or in the fridge to ferment ? Thank you again
Thank you 🙏🏽
በጣም አስረዘምሽው አብሲት የበዛበት ይመስላል
አሪፍ ነው በጣም ጎበዝ። ግን እንጀራው አይኑ ሲታይ አብሲት የበዛበት ይመስላል በርግጥ በቅርበት አይታይም። ይቅርታ አስተያየት እንጂ ትችት አይደለም።
Amesegenalew.
የእጅ መምቻ ዉ የጓጎለዉን ያደቅልሻል
ከፕላሲቲክ ላይ ያለዉን ችግር ብታስረጂን ለእኛም ይጠቅመናል
I have found good amount of precise of wheat when I swift ivory maskal Teff; now I am not sure if I can trust this product to serve for people who can consume only gluten free
Am I the only person have this experience
My starter smells bad. Not sour, not nutty or earthy, but bad. Mixing a cup of teff and 2 cups of water into a mason jar and waiting three days sounds really easy. But it doesn't seem to work for me. What could I be doing wrong?
When did you initially start your starter? It should be in the fridge after you've achieved the sour starter, which should take no longer than a week.
በምትገለብጭበት ወፍራሙ ጠርሙስ ላይ ጓጓላ ካለዉ። በእጅ መምቻዉ ብትመችዉ ይጠፋል ።
Beautiful injera! I wanted to ask you if you can tell me the kind of Frying pan you are using, and lid and where you purchased it from? Also the brand of teff?
Also after making your starter, if you don't make injera when starter is ready can I put it in the fridge?
Hi Biserat, I used a tfal frying pan in size 34cm. I bought it over 6 years ago when I use to make teff and barley injera, I am not sure if it is still in the market. As for the teff, are you in the Toronto area? I can tell you where I buy it. Not sure the brand is available elsewhere. It's from an indian store. I will try other brands and let you know in the future.
Yes if you dont use it, you can place it in the fridge until you need to use it.
Thank you Kalkidan I really appreciate it. Yes I am in Toronto. Did the lid come with the pan? It's cute, and makes it look like a small mogogo
I am very impress with your tutorial how to make teff injera from start to the end. I am geared up. The only question I have is where did you get the pan cover. Thank you
Thank you Alem. My mother gave it to me a few years ago, I am sure she got it from a thrift store, not sure where you can find a similar one.
Plz let me know what is teff
Teff is a very small, gluten-free, ancient grain.
Also can I ask why you use tap water? You sound like you’re very health and environment conscious - not criticizing just curious if you live in an area with “clean” tap water?
Thank you so much for the well explained tutorial, i will certainly try it this way.i like your videos and am learning a lot .one question I have for you is, is that ok ( healthy) to use this non stick pans ? I make my injera with Addis griddle/mitad it is non-stick ,it says PFOA , Lead & Cadmium free but I am not still comfortable because of the harmful effects of the non stick coating.and I couldn't find any other healthier option in the market to make injera. looking forward to hear your opinion on this please. Thank you!
To be honest, it's not. I have a clay mitad from Ethiopia that I am trying to connect to my outlet here. And it's been impossible to find. So I'm using this pan I had since 2014 in the meantime. Technically if you do not cook on high heat it should be ok... but I still would not recommend it. If I cant connect my ethiopian mitad I will likely buy a new one. All of my other cookware is stainless steel, cast iron or greenpan.
And thank you so much for your support.
Will the method of steaming “Liang pi” also work for the Injera cooking as a healthy alternative way? There are several videos demonstrating about “how to make Liang pi” on RUclips. Please take a look at them. Maybe the steaming method will work well on the Injera. ruclips.net/video/Ru8F4vesAUo/видео.html (BTW, Liang pi is very delicious as well.) ruclips.net/video/R4K871MkLzc/видео.html
Thanks @KalkidanTesfu for the clarification. I've been documenting my trials and my 3rd attempt (ruclips.net/video/K-ukFX4Pqm8/видео.html) didn't have enough "eyes"😅. I'll try the teff only this weekend and let you know how it goes🥰.
too small bottle to mix it well tho
አይይይይ
ወንድ እንጀራን መጋገር ይችላል ወይ? እጁ ይቃጠላል ገብርኤልን
The white stuff looks like kahm yeast- not dangerous but not tasty.