Ethiopian or Inyera champion is a typical fine flat bread of Ethiopia that is prepared as a kind of crepes. This dish forms an indispensable part of Ethiopian cuisine being a basic part of any dish. It is usually served with other typical preparations, for example, Shiro chickpeas puree or Ethiopian Lentejas Misr. It is a very simple recipe, although the bread dough has 48 hours of rest, therefore it must be prepared in advance. Despite being very fine this ethiopian bread is spongy and light. Traditionally, the malating bread is prepared with Teffs flour, but I have simplified the recipe by changing it for wheat flour so that everyone can enjoy it.
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| Ingredients to make Ethiopian Injar: |
| 250 grams of wheat flour or teff 400 milliliters of warm water ½ teaspoon of bicarbonate 5 grams of yeast powder ½ teaspoon of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, iron, traditional ethiopia recipe |
Ingredients to make Ethiopian Injar:
1. Mix in a bowl the flour, salt, yeast and bicarbonate. Little by little add the water while stirring until a homogeneous liquid mixture is formed without lumps.
Trick: As I said before, the malands are traditionally made with Teffs flour.
2. Cover the container with the mass of the malating bread with several layers of transparent film and let it stand in a clean, fresh and away site. Normally the mass of the Iriopia challenge must be at rest up to 72 hours while fermenting and forming bubbles, but you have to remove it once a day and cover it again. I have left it 24 hours at rest and the flat bread has gone very well.
TRUCK: The longer the mass rests, the more acidity the Ethiopian bread will have.
3. past the rest time removes the dough. Heat a non-stick thick background pan or a crepera over medium-high heat. With a bucket pour equal portions of dough giving it a round shape.
4. When the bubbles are formed on the surface, cover the pan with a hermetic lid and let the breadcraft be done with the steam for about a minute. When the surface dries and the edges you can remove the bread from the pan.
5. serves the ethiopo starfields accompanied by lentils or ethiopes chard, rice or chickpea paste or you can make a rolled up with all these preparations. If the untas in aromatized butter with spices will be a delight. In my blog target = _blank rel = NOFOLW class = outboundvegSpiration you will find many more recipes of typical dishes of the world kitchens if you are interested.
