my friend I born and raised the land of teff. I am impressed by your creativity. I also like to tell you that you can use a little bit regularly yeast like a pinch take a small amount of teff mix it with water and after a few days maximum 4 or 5 days you can create your own leben. You have done great job. Just don't forget that just like coffee we are only country in the world have teff till recently some how start grow here.
Preparing (culturing) the starter is the toughest part in injera making but I really applaud your idea of using whey to kick start the starter. Thanks for sharing your knowledge/skill.
Thank you for sharing your recipe! I am looking forward to incorporate this in my diet. The only grain I fermented so far was oats. I did not use a starter, but clean spring water and a sea salt. The time-frame of my fermentation was very flexible from few days to a week if I wanted more sour taste. Most grains contain component called phytic acid. Fermenting grains by soaking them neutralizes phytic acid making them more digestible. If you do not want to affect the flavor you soak them less time (8-12 hours) if you want more intense flavor you allow them to soak longer until more acidic flavor develops. It is my understanding that all grains have lactic acid producing Lactobacili that is responsible for fermentation.
I like your simplicity and you are the first video that shows someone actually using all teff flour and doing the fermentation part, 6 videos later... i don't see why everyone's cutting corners when its that simple , and your system promotes a whole life style where you can have access to fermented teff through out the week,thanks
Thanks for this recipe! It's easy which is great. Could you please say the cup measurements for the ingredients? I really like how you simplified this recipe because injera is a bit intimidating and I love Ethiopian food!
right on - glad you enjoyed! this recipe is amazing for sure! the cup measurements are depending on how much volume you want. I'll usually start a batch from 2 cups of flour and about the same of water. And then top up a 1/2 or a full cup at a time.
Oh wow he flipped it like a pancake 😅🙀 it’s cool though as It’s not easy and you’re adapting and working with what you’ve got, this isn’t really injera but I applaud you for the effort 👏
This is a pancake, or if you want to use its Ethiopian name you can call it Kitta, but it is not Injera. Injera is cooked only one side and very thin. You also made it right out of the starter which is not the way Injera is made. In any case nice try. Just know Ethiopians are sensitive about what is called Injera.
I used a metal spoon to stir. Is it ruined? Also, is it possible to make without a fermentation addition? By leaving it for 24 hours, isn't that a fermentation process? Thanks so much :)
not ruined with a metal spoon with short duration of contact. Definitely wouldn't want to ferment in a metal bowl and is ideal to stir with non-metal but you should be ok. You can make these without fermenting, or fermenting with just teff, water and salt. and 24hrs get the process started but is more active and complete for longer than 24hrs. hope that helps - enjoy!
+En Sabah Nur , I notice that you slam everyone who doesn't use traditional methods. That is not very kind. This is simply his version based on his impressions. He doesn't claim to be an Ethiopian expert on injera.
As others mentioned, this is not injera so the title ought to be changed. The reason why you had to flip to cook the top is because of two reasons. First one is injera is very thin and the mixture once placed on the pan needs to be swirled around. Second, you put the cover on way too early. This is a common problem with beginners, rather wait for the "eyes" to form and once you have a nice rim of eyes then place the cover to cook the rest. It take a little bit of practice but, this is the proper process. Check out other channels where Eritreans and Ethiopians are making injera and you'll see why this is not injera, but a pancake your making. Oil is never used also, we wait for the pan to get to a very hot temperature and before pouring the mixture, a non-stick pan may work better. Hope this helps.. but please change the title..
@@THEFLESHGOD I've been watching videos and when you get your stainless steel pan the perfect temp, where the water dropped will form little dancing balls (mercury ball test is what they called it) and then reduce temp by one notch, you pan will be non stick enough to cook eggs without sticking!!
Don't understand the hate comments. I actually prefer your method to the yeast method and ones using mix of other flours with gluten in it. And there's hardly any difference between a crepe or a pancake.
I like your methods but I didn't like the sauerkraut water as starter. People back in Ethiopia/Eritrea use "Lebito" , which is yeast. I understand that you needed the starter because you wanted the injera to rise quickly, but the downside would be the flavors of the sauerkraut would be on the injera instead of the fresh, crispy and subtle taste it should have. But man though, good job.
you can have variance with the consistency but obviously as you've shared it is likely too thin and watery the way you made it. all good, simply add more teff or other flour to get the desired consistency.
yeah I added some, first time amaranth & spelt, second time amaranth & sorghum. But man, after 4 days of fermenting it's incredible. Very tart and yeasty.
Thanx for your vidio but Sorry sir this is not the right way to make injera.... Iam from saudi arabia ibeen in ethiopia for 1 month they cook the injira in difrant way you make it in the bgining in the right way but your finishing is diferant than ethiopia way but by any way thank you very much
Lol that is not how you make injera. you can't make it on a pan on a stove. You should get an electric injera cooker. Injera only cooks on one side, no need to flip also no need to add spices and salt cause our stew is usually very spicy. It is also not suppose to have a pickle flavor to it. So your title is a bit misleading. But good try.
I appreciate your effort, but that is not how we make injera. It’s not injera you making. Acutely the gay name Chade dykstra. Can teach you how to make it. He is on tube. I myself don’t make beautiful injera as Chade. So please watch he’s channel. Thank my brother.
my friend I born and raised the land of teff. I am impressed by your creativity. I also like to tell you that you can use a little bit regularly yeast like a pinch take a small amount of teff mix it with water and after a few days maximum 4 or 5 days you can create your own leben. You have done great job. Just don't forget that just like coffee we are only country in the world have teff till recently some how start grow here.
Preparing (culturing) the starter is the toughest part in injera making but I really applaud your idea of using whey to kick start the starter. Thanks for sharing your knowledge/skill.
You're welcome, +Joyce Ad. glad you enjoyed! :D
Ethiopian inspired bread should be the tittle as this is not how injera is made. very misleading to people who know nothing about the real deal
Well done video, thanks for sharing. I like that its quick and concise.
you're so welcome! Glad you enjoyed! :D
Thank you! I'm so excited to try this. I love going for Ethiopian food.
You're welcome! Enjoy! :D
Thank you you did good you make it easy and simple yes teff is originally from Ethiopia well done
very nice, thanks for posting
right on! thank you! glad you enjoyed! happy creating!
Thank you for sharing your recipe! I am looking forward to incorporate this in my diet. The only grain I fermented so far was oats. I did not use a starter, but clean spring water and a sea salt. The time-frame of my fermentation was very flexible from few days to a week if I wanted more sour taste. Most grains contain component called phytic acid. Fermenting grains by soaking them neutralizes phytic acid making them more digestible. If you do not want to affect the flavor you soak them less time (8-12 hours) if you want more intense flavor you allow them to soak longer until more acidic flavor develops. It is my understanding that all grains have lactic acid producing Lactobacili that is responsible for fermentation.
+Solberry Canada TY you for sharing - happy fermenting! :)
Thank you for a coherent, pleasant presentation.
I like your simplicity and you are the first video that shows someone actually using all teff flour and doing the fermentation part, 6 videos later... i don't see why everyone's cutting corners when its that simple , and your system promotes a whole life style where you can have access to fermented teff through out the week,thanks
You're welcome! Thanks for the great feedback!! :D
Thanks for this is information 😊😊🙏🏽❤️❤️❤️
Kinda looks like pancake batter, thnx for the video dude! you really helped me out!
Thanks for this recipe! It's easy which is great. Could you please say the cup measurements for the ingredients? I really like how you simplified this recipe because injera is a bit intimidating and I love Ethiopian food!
right on - glad you enjoyed! this recipe is amazing for sure! the cup measurements are depending on how much volume you want. I'll usually start a batch from 2 cups of flour and about the same of water. And then top up a 1/2 or a full cup at a time.
Oh wow he flipped it like a pancake
😅🙀 it’s cool though as It’s not easy and you’re adapting and working with what you’ve got, this isn’t really injera but I applaud you for the effort 👏
right on! thank you
I like your easy way, I think if you make it a bit thinner you can just bake it in one side. Usually enjera is baked one side.
+Ge Yoh Very helpful advice.
When you try to make injera but you end up making pancakes
This is a pancake, or if you want to use its Ethiopian name you can call it Kitta, but it is not Injera. Injera is cooked only one side and very thin. You also made it right out of the starter which is not the way Injera is made. In any case nice try. Just know Ethiopians are sensitive about what is called Injera.
please what's teff in arabic please tell me
thanks for sharing. Can't wait to try. Can I use Kefir as the culture?
Yes you can!!! You're welcome - enjoy!! :)
besmam, i showed this to my mom and she was like "weeyyyy guuudddd" lol, it was a very good video tho, u had ur own twist to it!
yes definitely a customized version! thank you :)
lol doesn't matter who you go to. no one beats my mom.
I used a metal spoon to stir. Is it ruined? Also, is it possible to make without a fermentation addition? By leaving it for 24 hours, isn't that a fermentation process? Thanks so much :)
not ruined with a metal spoon with short duration of contact. Definitely wouldn't want to ferment in a metal bowl and is ideal to stir with non-metal but you should be ok. You can make these without fermenting, or fermenting with just teff, water and salt. and 24hrs get the process started but is more active and complete for longer than 24hrs. hope that helps - enjoy!
Wonderful! I appreciate your reply. All the best :)
oh dear, this is not injera at all. not the Ethiopian type! but a good way of preparation
You derailed. That is no where near injera. So dont call it that.
+En Sabah Nur
Just back from Ethiopia - didn't see anything this small, thick or double-cooked over there, and I ate injera every day.
+En Sabah Nur , I notice that you slam everyone who doesn't use traditional methods. That is not very kind. This is simply his version based on his impressions. He doesn't claim to be an Ethiopian expert on injera.
Kate Hare McIntosh its not slam this is nothing close to injera. So it cant be claimed as such. He not respecting our region
at least this was made with 100% teff four..
En Sabah Nur Yeah but where's your video showing us the "right way"?
You just made ye teff kita, that's what we call it back in Ethiopia. Ingera is a bit different, but kudos to you man.
Actually that is what he exactly said in English. flatbread is 'kita' in Amharic.
@@realimagevanity2289 the title of this video says injera bro
As others mentioned, this is not injera so the title ought to be changed. The reason why you had to flip to cook the top is because of two reasons. First one is injera is very thin and the mixture once placed on the pan needs to be swirled around. Second, you put the cover on way too early. This is a common problem with beginners, rather wait for the "eyes" to form and once you have a nice rim of eyes then place the cover to cook the rest. It take a little bit of practice but, this is the proper process. Check out other channels where Eritreans and Ethiopians are making injera and you'll see why this is not injera, but a pancake your making. Oil is never used also, we wait for the pan to get to a very hot temperature and before pouring the mixture, a non-stick pan may work better. Hope this helps.. but please change the title..
thanks for the feedback!
Non stick pans are unhealthy, how did they do it before non stick?
@@THEFLESHGOD I've been watching videos and when you get your stainless steel pan the perfect temp, where the water dropped will form little dancing balls (mercury ball test is what they called it) and then reduce temp by one notch, you pan will be non stick enough to cook eggs without sticking!!
great?? can be different versions, is possible make it with kefir the started??
you can for sure - just add kefir as your starter
Hmmm, you can just allow it ferment on it's own without adding a starter too. I think that is the more authentic way to make it? I could be wrong.
So sweet its Eritrea of enjera hhhh
This really helped me on my third try thanks for the easy to follow steps!
+dragonfly111cute cool glad it was a success!
are you sure you making ethiopian injera?,,,, if you say yes you're totally wrong
this is the worest injera i have ever seen :D
but have you tasted it?
TT T 😂😂😂😂😂 I can't stop laughing...dumb habesha
Don't understand the hate comments.
I actually prefer your method to the yeast method and ones using mix of other flours with gluten in it.
And there's hardly any difference between a crepe or a pancake.
Weyew gude techawetebeti beya injera
kkkkkkkk you try to make injera but it is not injera
Could one use kefir as a starter?
Though it's origin is Ethiopia. Ethiopian cultural food not only in Ethiopian restaurant.
ha, good point!
How do you make Injera using wild fermentation?
this is what the video covers - essentially you can just mix and water and teff and it will ferment!
this isn't injera
I like your methods but I didn't like the sauerkraut water as starter. People back in Ethiopia/Eritrea use "Lebito" , which is yeast. I understand that you needed the starter because you wanted the injera to rise quickly, but the downside would be the flavors of the sauerkraut would be on the injera instead of the fresh, crispy and subtle taste it should have. But man though, good job.
cool insights, +Tyaniishdunk829 thanks for your thoughts :)
+Tyaniishdunk829 , I just saw a video where the cook used dark beer! That would be an interesting experiment.
+Kate Hare McIntosh Yikes! no offense though.
ya that would be interesting! :D
In the first place Teff is from Eithiopia .if we correct u even it grow s in the US
Thank you for sharing your idea. But you can cook it only one side.... lol
Excellent presentation 👍👌👏👍
Not injera but injera inspired pancake
Could one use kefir as a starter?
hello Ellena, yes you could definitely use kefir as a starter - either milk kefir or water kefir would work fine.
could I use raw Apple cider vinegar as my fermentation activator?
+mytreasuredcreations that should work...but the flavour would be way less subtle than using kraut juice...have you tried it?
Mine didn't rise or thicken, just very watery. Had to add amaranth and some flour to thicken it or it would have been like frying water.
you can have variance with the consistency but obviously as you've shared it is likely too thin and watery the way you made it. all good, simply add more teff or other flour to get the desired consistency.
yeah I added some, first time amaranth & spelt, second time amaranth & sorghum. But man, after 4 days of fermenting it's incredible. Very tart and yeasty.
right on! keep having fun with that!
Thanks for trying and making it simple. But this is pancake not Injera
Thanx for your vidio but Sorry sir this is not the right way to make injera.... Iam from saudi arabia ibeen in ethiopia for 1 month they cook the injira in difrant way you make it in the bgining in the right way but your finishing is diferant than ethiopia way but by any way thank you very much
Well I gus that is. the injera you want you.
is this good for eating for blood o type?
for sure
👍👍👍👍this is funny - I thought he was trying to be funny. Lol U don’t flip injera- that my friend ain’t injera. 👍
You don't flip it over!
Lol that is not how you make injera. you can't make it on a pan on a stove. You should get an electric injera cooker. Injera only cooks on one side, no need to flip also no need to add spices and salt cause our stew is usually very spicy. It is also not suppose to have a pickle flavor to it. So your title is a bit misleading. But good try.
Wtf is this he can't call that injera hahahaha
Dude you doing All wrong!! my ancenters did it perfectly for 4000 years...come and learn the right way in Ethiopia
Abyssinia Teff /Abyssinia Barley
2028486727
I appreciate your effort, but that is not how we make injera. It’s not injera you making. Acutely the gay name Chade dykstra. Can teach you how to make it. He is on tube. I myself don’t make beautiful injera as Chade. So please watch he’s channel. Thank my brother.
Dude that's not injera. I call it injera pancakes lol
Really?? Please don't call that injera. You can call it kitta if you just wanna neme it Ethiopian
We are not eating like this injera. Dont call injera plz
This is not how to cook Ethiopian enjera
nooo dont flip over injera
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