Reimagined injera: Ethiopian bread with an Italian twist.
Injera is a traditional Ethiopian bread, known for its spongy texture and unique flavor.
I fell in love with it when I visited an ethnic restaurant in Milan.
Injera is primarily made with teff flour, a nutrient-rich gluten-free grain that gives the bread its distinctive flavor.
Preparation requires some patience, as the dough needs to ferment for several hours.
However, if you know me, I usually offer easy and quick recipes, so I decided to create a reimagined version that retains the same texture and comes as close as possible.
Therefore, my version of injera is very easy to make: just mix chickpea flour and a bit of all-purpose flour with water, oil, and a pinch of salt, adding instant yeast to give it the light leavening that makes the bread so soft.
Once cooked, you’ll have a perfect bread to accompany vegetables, stews, and sauces.
This chickpea flour injera is a fantastic way to explore new flavors and bring a bit of Africa into your kitchen, with a touch of Italian flair!
So, what are you waiting for? Let’s prepare reimagined injera: Ethiopian bread with an Italian twist.
Oh, how delicious!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 oz chickpea flour
- 2 oz all-purpose flour
- 3/4 cup sparkling water
- 1 tsp instant yeast for savory preparations
- to taste fine salt
- 1 tbsp extra virgin olive oil
Tools
- 1 Pan
Steps
Reimagined injera: Ethiopian bread with an Italian twist, perfect for accompanying vegetables or meat and chicken dishes.
Place the chickpea flour in a bowl.
Add the all-purpose flour and salt.
Pour sparkling water, a teaspoon of yeast, and a tablespoon of oil into the bowl.
Mix until the batter is smooth and lump-free.
Heat a pan well with a little oil and pour the batter.
Use a brush to spread the batter to reduce thickness.
Cook on both sides for a few minutes.
Meanwhile, prepare your preferred vegetables in a pan. I cooked a mix of mushrooms.
Besides accompanying meat, chicken, or vegetables, the bread can be enjoyed with cherry tomatoes.
I also filled the injera with pesto and fresh cheese.
The last photo shows the soft and elastic texture of this bread.
Enjoy your meal!
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FAQ (Frequently Asked Questions)
How to store injera?
Store injera in a tightly closed container in the refrigerator for up to 2 days.
Can it be frozen?
Yes, it can be.
What should the batter consistency be?
It should be similar to the consistency you prepare for piadina; you can visually understand the exact consistency in the video.
