Ethiopian injera :

Ethiopian flat bread (injera)

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3 c Self-rising flour (750 ml) 1/2 c Whole wheat flour (125 ml) 1/2 c Cornmeal or masa harina (125 Ml) 1 tb Active dry yeast (one Package) (15 ml) 3 1/2 c Warm water (875 ml) Mix and let set in large bowl, covered, an hour or longer, until[...]

Step-by-step (American-style) Ethiopian Injera, Part 3

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Here's the next installment of our injera series. 2 days after making the injera batter (leet), it has fermented enough to continue with the second part of the process. After adding self-rising flour and water to the batter, we allow it to sit for a[...]

Step-by-step Ethiopian Injera

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My family and I are great fans of Ethiopian/Eritrean cooking. After my son graduated from Harvard's GSD a few weeks ago, he and his co-graduate friend selected an Ethiopian restaurant in Cambridge for the celebration meal for both our extended[...]

Injera in State College

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Our Ethiopian cooking class last week was fun. True, it was a challenge for everyone to get the injera thin enough, and we cheated after roasting the Ethiopian coffee beans in a cast iron frying pan by grinding them in a coffee grinder (along with a[...]

Step-by-step American-style Injera, Parts 1 and 2

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Here are parts 1 and 2 of the video I promised of our injera cooking lesson. As I mention in the introduction, we used 4 cups of all-purpose wheat flour with 1 cup of teff flour (I can buy teff in the organic/health section of our local supermarkets,[...]

Step-by-step Injera, Part 4 (plus doro and gomen wats)

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Along with our injera, we prepared 2 stews to accompany it--a mild version of the classic doro wat (a famous Ethiopian spicy chicken stew with hardboiled eggs, berbere and an Ethiopian clarified spiced butter called niter kibbeh). We also made gomen[...]

Recipes for Doro Wat, Gomen Wat, and Kik

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Here are those recipes (courtesy of Laura Litwiller) for some of the dishes in our injera (Ethiopian flabread) videos (See last few blog postings). Chicken (Doro) Wat Remove skin from about 2 pounds of chicken pieces (We used Cornish game hens.[...]