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Old 10-25-2020, 03:10 AM   #1
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Injera (Making in advance question)

Taking my chance at Ethiopian food this week.
Ill be making Injera along with a few other veggie/ lentil based dishes to eat with it.

My question is, can the Injera ( Ethiopian bread) be made in advance ( a few days) ? If so, how is the best way to store it ? Or is it something that has to be made and basically eaten ?

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Old 10-25-2020, 12:56 PM   #2
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I never made it, but one recipe I saw in Saveur last year said that it could be saved for up to 2 days.
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Old 10-27-2020, 07:23 PM   #3
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If you try and dont succeed, try try again.

Third times a charm.

So I mixed the teff flour with water and let it sit for 2 days until it started to ferment.

Suggested technique is to pour about 1/3 cup of batter into a lightly oiled, heated pan. Swirl it around so there is a thin layer covering the pan ( kinda like a crepe). Heat until it has bubble holes and is right consistency and remove from heat. Store in layers between parchment paper or plastic wrap.

First attempt: Put too much batter in the pan. I swirled it to cover the bottom, but too much. Had to flip it just so it would could through and through .

Second attempt: Not sure what I did wrong, but it started cracking.

Third attempt, nice , thin, got the bubble holes I wanted.

***Better eating them fresh after making than letting them sit and reheating***

Kinda had a slight buckwheat taste to it.
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