Injera is the Ethiopian bread made from "Tef" a type of grain grown in Ethiopia and Eretria. I first tasted Injera in an Ethiopian restaurant named Blue Nile, in the Greek Town, in down town Detroit about 18 years ago when my friend Michael Merta introduced me to this food. Ever since then, Injera has become my favorite bread. Reason being, Injera tastes so much like the dosa from South India - the tangy sourdoughy taste is something to just love! My mouth waters just writing this!
Given that making dosa is my speciality, I have tried to make Injera in the house several times, but each time it ended up a disaster. I wondered, am I not making it correctly? Or is it the dough itself? I realize now that I was perhaps making it all wrong. My Injera was not at all spongy as the one I tasted in Blue Nile. Finally I gave up.
Recently, some how memory of Injera was triggered again, and I decided to Google it to see if I could find better sources. Turnsout, a lot has changed in the last few years, and now there are a few more people than 20 years ago interested in sharing Injera recipes! Here is a very useful link of "Watchwoman"'s blog that lays out how to make the Injera. Warning, the recipe calls for starting at least a week before you plan to make the bread. But it will be worth it!
Also, check out the video below which shows how the Injera is made traditionally. Reminds me so much of back home where wood fire choolah is such a common thing! I am convinced I am going to duplicate this in my house here in New Jersey, for the taste of bread baked in a choolah is just out of this world!
Now all that remains is to make injera myself. So today, I ordered the teff flour from Teff Company and once it gets here, I will let you know how the experiment went.
