Pairs well with Anebabero Injera
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Anebabero Injera
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A traditional Ethiopian flatbread made with teff flour and a variety of spices, baked to offer a unique flavor similar to bread. This version incorporates a mix of traditional and accessible ingredients for a global audience.
00:15:00 total
Serves 8
medium
Grain / Bread Course
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- black or white teff - watch the video to see (amount up to you)
- fenugreek powder - watch the video to see (not too much to avoid bitterness)
- salt - watch the video to see
- mitmita - watch the video to see (a little bit, adjust to spice preference)
- garlic powder - watch the video to see (tiny amount, use carefully)
- coriander - watch the video to see (a little bit)
- yeast - watch the video to see (can use active dry yeast or teff starter)
- injera starter - watch the video to see (if available, preferred over dry yeast)
- warm water - watch the video to see
Instructions
- Prepare the Ingredients: Gather all the ingredients including teff, fenugreek powder, salt, mitmita, garlic powder, coriander, yeast or injera starter, and warm water.
- Mix the Dry Ingredients: In a mixing bowl, combine the teff, fenugreek powder, salt, mitmita, garlic powder, and coriander. Adjust the amounts based on your preference and the quantity you are making.
- Add Yeast or Starter: Incorporate the yeast or injera starter into the mixture. If using both, adjust the quantities accordingly.
- Prepare the Batter: Gradually add warm water to the dry ingredients while mixing to form a batter. The consistency should be suitable for spreading.
- Let the Batter Rise: Allow the batter to rise if necessary. This step may vary depending on whether you use active dry yeast or a traditional injera starter.
- Bake the Anebabero Injera: Once the batter is ready, bake the anebabero injera until it's cooked through. The baking method may vary, traditionally it's done on a large flat pan or griddle.
