This is a light version of bread. Combine the teff flour and active dry yeast in a large bowl. It pairs really well with hot chai-tea latte or cup of coffee. Dust the working surface. Leftovers covered in plastic wrap will keep for about 2 days. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. Ethiopian bread is a sweet and savory vegan bread, packed with delicate aroma of ground ginger and cardamom. Thanks for the recipe. There is an Ethiopian restaurant close to my house and I just love there food, especially the injera which is similar to our dosa, but newer had/saw this bread there. I have added  1/4 cup of semolina thus 2 3/4 cup of flour was sufficient. I love baking bread, but I’ve never come across Ethiopian Bread before. It will be great if we have this bread along with hot chai. See more ideas about ethiopian food, recipes, ethiopian cuisine. I’m really interested in this, I’m not sure how it could be both sweet and savoury at the same time so I really wanna give it a go! I gave it a shot, and surprised him by the time he was back from the office. The two unique ingredients that go into its making are cardamom powder (ground cardamom seeds) and dry ginger powder. Injera is the traditional flatbread of Ethiopia and Eritrea. , Thank you Karrie. ***Click below to save it on Pinterest***, Preparation time : 1 hour 30 minutes Serve with additional butter if desired and enjoy. The bread looks sooooo soft and fluffy. Most injera batters ferment for two to three days to achieve their signature bubbles and tang. So funny about your Husband’s love of ginger too! One of the best bread recipe that can be prepared during Christmas, Holiday season, thanksgiving or … Whisk in the club soda until smooth. This dabo is a rich bread: with egg and butter, milk and honey, and fragrant spices. Festive ingredients in dabo. Ethiopia is truly the land of milk and honey… especially the honey part! Don’t miss to check out Vienna bread that garnered more than a million page views, other delicious bread and flatbread recipes. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. It sounds delicious, Kushi…especially with that ginger and cardamom in there. Ethiopian Injera – 100% Teff flat bread. To the yeast mixture, add sugar, salt, ground cardamom, ginger, flour and semolina and mix to form this dough. Featured in: This Epic Meat Feast Is How Ethiopians Celebrate Easter. This recipe is very easy however, injera requires advanced planning and will not work for a last minute meal, as it can take up to three days for the teff to ferment before cooking is possible. The reason for this is related to a style of eating across the Middle-east and Africa. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. The kita is then torn into small pieces and is mixed with berbere and Niter Kibbeh spiced butter until it’s a moist and soft mixture. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Yummly.com (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Mix app (Opens in new window), Click to share on Stumbleupon (Opens in new window), Click to share on Flipboard (Opens in new window), « THINGS TO KNOW BEFORE YOU START A FOOD BLOG. When you think Ethiopian bread, you probably think injera—the spongy, sour flatbread made from teff that you use to scoop your food at Ethiopian restaurants. Teff is also gluten free. This bread is most popular in the northern part of Ethiopia but is enjoyed all over the country. On one side, Injera has a honeycombed looking pattern intended to absorb the sauces and stews it is served with. Whisk the baking powder and salt into the batter. Spray the skillet with a thin coating of nonstick … Mix 1/2 cup white teff flour and brown teff flour together in a bowl. It is typically served as bread rolls. Thank you so much. I will post another recipe for it that is more complicated later, this one looks simple and good tho. In a small measuring cup, sprinkle yeast over lukewarm water. Stir in sugar and set aside in a warm, draught-free place for 10 minutes or until mixture bubbles. The … Add 1 cup water and whisk well. Try this authentic recipe for injera, which requires planning ahead a few days. Brush with generous amount of butter or oil. I never eat the ethiopian bread, but I would taste it! It’s adapted from a recipe by Ethiopian griddle-maker WASS Electronics, which makes tools for cooking injera. In a large bowl, add the flour. This page contains an Ethiopian injera (flat bread) recipe. Sugar – 1/4 cup + 1 tsp Cook until the edges of the injera begin to curl, the top is quite dry, and the injera has released from the bottom of the pan, 30–45 seconds. If you guys try this bread do share your pictures and variations. It pairs really well with hot chai-tea latte or cup of coffee. Honey is apparently plentiful in Ethiopia but the use of it in everyday baking is not … He not only loved it, he gobbled up an entire skillet-sized bread in no time. Ethiopian bread is a sweet and savory vegan bread, packed with delicate aroma of ground ginger and cardamom. The bread looks super soft and fluffy and I like the ginger and cardamom flavors.. All you need to make Injera is: 1. teff flour (or some plain flour or rice flour) 2. water 3. salt 4. vegetable oil or ghee for cooking It is made with a grain called teff that is super small but packs a powerful nutritional punch. Bookmarking it kushi. … Gotta try it! I think that you decorated the bread beautifully. Then draw concentric circles to form a wheel pattern. A Bonnier Corporation Company. I’ll have to try my hand at it! Ginger and cardamon! Coat the bowl with oil. Injera also known as Ethiopian bread is thinner than a pancake and has a slight spongy texture. I missed so many post of yours and after publishing this comment , I will start crawling you recipes and interesting posts …. So nice of you to bake this for your husband. Notify me of follow-up comments by email. It’s great to learn about Ethiopian bread as well. Kushi your bread looks perfect, loved the addition of ginger and cardamom powder, That sounds interesting. Combine egg, honey, coriander, … Using a knife or a blade, score 3 to 4 cuts across the rolled dough intersecting through the center. Dissolve yeast and honey in 1/4 cup of the water. Required fields are marked *. Prepare all of the injera at least 30 minutes before serving. Use one or two large spatulas to transfer the cooked injera to a wax-paper-lined flat basket or large plate. I think this bread looks amazing. This Injera recipe takes a … Do let me know how it turned out . Using a knife or a blade, score 3 to 4 cuts across the rolled dough intersecting through the center. All of it is so good! I am going to try this tonight. Often people will add orange juice or another citrus to flavour it. This type of Ethiopian bread is traditionally served at a celebration. I have tried adding oil and it tastes good too. For more recent updates, follow me on Pinterest, Instagram, and Twitter. So it would not be common to find at an Ethiopian restaurant. It pairs really well with hot chai-tea latte or cup of coffee. I rather use the ginger and the cardamom in my dishes, I usually often mede Mediterranean spices like basil, oregano, thyme, rosemary and sage. SABUDANA KHICHDI | HOW TO MAKE SABUDANA KHICHDI. Salt – 1 tsp Warm water – 1 cup Ground cardamom – 1 tsp Slowly whisk in 2 cups of cold water, then cover the bowl with a clean towel. Thanks for sharing!! Make sure all of the water that goes into this is warm- not too hot not too cold. Transfer the dough and knead it for at least 5 minutes to form a soft and smooth dough. Bet it’s great for breakfast with your chai tea recommendation. But while injera is the everyday staple bread of Ethiopia, for both Jews and Christians, there are Ethiopian wheat breads too. Starting at the outside edge—working clockwise if you are right-handed or counter-clockwise if you are left-handed—pour the batter in a thin stream in one continuous motion in a spiral formation, until you end at the very center. Then draw concentric circles to form a wheel pattern. Love the beautiful spices in this bread! This Ethiopian bread recipe is simple but delicious. This is how I make Injera. Semolina – 1/4 cup (optional), for more details check the tip section. Now, I’m going to follow you on your different social! Bake for about 20 to 25 minutes or until it is golden in color. Serves : 2 small skillet breads (10″ diameter). 2. Your email address will not be published. Today, I am presenting my take on the traditional Ethiopian bread, also known as Himbasha or Ambasha – Ethiopian / Eritrean Celebration Bread. Ethiopian bread is a sweet and savory vegan bread, packed with delicate aroma of ground ginger and cardamom. As the name suggests, this bread has its origins in Ethiopia. I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. I am not a good artist, but I tried my level best to score patterns into this bread as per the traditional recipe  You can also check more details about this bread on Wikipedia (Himbasha). Ethiopian Ambasha bread. You can also add in 1/4 cup of butter or olive oil to the dough if desired to make it more rich. It’s quite easy to understand: I’m a italian girl, I’m trying to learn english and read your recipe is a good work for me If you skip semolina adjust flour accordingly. Ethiopian Bread is now ready. Butter or Olive oil -  to brush, grease the pan and coat the dough. I think iam seeing ethiopian bread for the first time. This bread looks beautiful; you did a wonderful job and I’m so glad it’s as tasty as it looks. Combine flour, 1 tsp salt, sesame … Dissolve yeast in 250 ml lukewarm water. My husband suggest my to prepare this bread… it looks very good!! Place the rolled dough onto the two greased skillet pans. Set bowl in warm place for five minutes. Thank you Cara Do let me know how it turned out. It’s typically Injera. All rights reserved. So excited! One of the best bread recipe that can be prepared during Christmas, Holiday season, thanksgiving or any special occasion or celebration. Excellent share dear kushi.?? Divide the dough into two equal portions. Do you have to give the dough proofing time like for other breads? Set aside at room temperature until the batter is slightly foamy, about 24 hours. I eat Ethiopian every so often and this bread is never offered. Place the rolled dough onto the two greased skillet pans or greased baking pan. The flour comes in dark and light varieties, but either will work in this basic recipe, meant to turn out enough for two to four diners. Between bread looks so soft and love the texture. Slowly whisk in 2 cups of cold water, then cover the bowl with a clean towel. In a large bowl, mix both flours, salt and baking soda together. Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. All purpose flour – 2 3/4 cup to 3 cups I love baking bread, but I have never had this Ethiopian bread before, but looking at the ingredients I know I am gonna love this. ), Heat a 10-inch nonstick crêpe pan or skillet over medium-high heat. Makes 3-4 flatbreads Active dry yeast – 1 packet ( 2 1/4 tsp) Wipe the pan clean with the oiled paper towel, then continue to cook the remaining batter in the same manner, waiting at least 5 minutes before layering each injera on top of the last as they come off the stove. I have added one fourth semolina in my recipe. Many products featured on this site were editorially chosen. Looks so tasty, definitely will try to make it , Hello Kushi! My husband loves the flavor of cardamom in desserts, and ginger is his all time favorite ingredient. Injera is a delicious sour, spongy, flat bread. If you like the strong flavors then vary the amount of cardamom, ginger. The recipe seems quite easy, doesn’t it? It is a popular flatbread made for Christmas in Ethiopia and Eritrea. Filed Under: Bread Recipes, Vegan Recipes Tagged With: canjeelo, canjeero, cardamom bread, Christmas bread recipes, christmas breakfast, eritrean bread, ethiopian bread recipe, habesha dabo, hembasha, himbasha, how to make injera, injera, laxox, sour flatbread, sweet bread, Vegan Bread, Vegan flatbread. Do let me know how it turned out! Would you recommend using the semolina, if given a choice? Traditionally made with Teff flour,you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two; for the simple reason that teff, being the world’s smallest grain, is fairly expensive. The recipe calls for very basic ingredients from your kitchen. I love cardamom in baked goods, so I know that I would love this bread. You can get as creative as you can as far as decorating this bread goes. Butter / Vegetable oil  / Olive oil – to brush, grease the pan and coat the dough. Alice. Chechebsa can be served warm or at room temperature. Reproduction in whole or in part without permission is prohibited. Ground dry ginger powder – 1 tsp Copyright © 2021 Saveur. Cover and keep it in warm place for 1 hour or until doubled in size. It is make on your stove top using a batter of teff flour (available online and in markets), water, and salt that has been allowed to ferment for a couple of days. Read More…, Copyright © 2021 Cook with Kushi on the Foodie Pro Theme, ETHIOPIAN BREAD | HIMBASHA , AMBASHA , H'MBASHA | TRADITIONAL ETHIOPIAN / ERITREAN CELEBRATION BREAD, canjeelo, canjeero, cardamom bread, Christmas bread, Christmas recipes, habesha dabo, hembasha, how to make injera, injera recipe, laxox, sour flatbread, sweet bread, Vegan Bread, vegan brunch, Vegan Flatbread. It is more of a pizza type of bread in size and shape. This bread needs less water than for example Mulmul and really has to kneaded well. 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