My journey to learn how to make authentic injera began with instructions from my Ethiopian neighbor. It quickly morphed into an obsession with creating an authentic version of injera from two ingredients: teff flour and water.
Wow. I'm so impressed with your patience and determination to perfect recipes, Jack. You inspire me to apply those same qualities to my own cooking and gardening attempts... I'm far too willing to bail!
Thanks, Mary... I appreciate your thoughts and comments...I wish I had the same kind of patience and determination to perfect my writing skills...sort of like you and what you write!
Sounds like a fun and rewarding cooking project, Jack. I made injera many years ago from a cookbook recipe but it was nowhere near as authentic as your version. We are lucky to have an Ethiopian community here in DC, including some fantastic restaurants. I absolutely love the food ~ the stewed legumes and vegetables, the spices, and that soft, stretchy, sour injera. Such good food.
What a great story! And I’m humored at your reaction to the children. This sure seems like a case of when the student is ready the teacher will appear.
I’ve never heard of this type of bread. It sounds wonderful and I’d love to try eating it. But I think I’ll pass on trying to cook it. Thanks for a very interesting story about how you learned the recipe.
Thanks, Yasmin! Of course, one way to give it a try without having to do all of the work is to visit a well-respected Ethiopian restaurant. Injera is, in essence, the edible plate that will carry 3-4 saucy-like dishes. It's a treat (and fun to eat with your hands)...
Thanks for reading, Nicky. I'm not sure what you are referring to with respect to rye. The injera recipe and everything I discuss only uses 2 ingredients - teff flour and water, and teff flour is most definitely gluten-free.
You said that when you had first tried making injeera you had used some of your rye sourdough starter to keep it gluten free I think? Apologies if I misread!
I've updated the text to remove all mention of earlier attempts being gluten-free, and to eliminate any further mis-communication. Thanks again for pointing out that mistake!
After a quick search for the word rye, I believe you are referring to a reference I made in using rye flour during some earlier attempts at making injera before I received instruction from my Ethiopian neighbor. Thanks anyway for pointing it out, and sorry if I caused you any distress.
Thanks also for mentioning rye flour in relation to gluten and those dealing with coeliac disease - again, apologies for the miscommunication!
Wow. I'm so impressed with your patience and determination to perfect recipes, Jack. You inspire me to apply those same qualities to my own cooking and gardening attempts... I'm far too willing to bail!
Thanks, Mary... I appreciate your thoughts and comments...I wish I had the same kind of patience and determination to perfect my writing skills...sort of like you and what you write!
I suppose it comes down to passion, doesn't it. I enjoy cooking and gardening, but they don't light me up in quite the same way...
or degrees of passion...
Even better
Sounds like a fun and rewarding cooking project, Jack. I made injera many years ago from a cookbook recipe but it was nowhere near as authentic as your version. We are lucky to have an Ethiopian community here in DC, including some fantastic restaurants. I absolutely love the food ~ the stewed legumes and vegetables, the spices, and that soft, stretchy, sour injera. Such good food.
Thank you for reading and commenting, Domenica.
I agree with your thoughts about Ethiopian food...and I'm not surprised you are also a fan.
What a great story! And I’m humored at your reaction to the children. This sure seems like a case of when the student is ready the teacher will appear.
Thanks, Karen - I'm thrilled you enjoyed the piece (the little girls are frequent visitors...I'm not sure why they like to hang out with us)...
I’ve never heard of this type of bread. It sounds wonderful and I’d love to try eating it. But I think I’ll pass on trying to cook it. Thanks for a very interesting story about how you learned the recipe.
Thanks, Yasmin! Of course, one way to give it a try without having to do all of the work is to visit a well-respected Ethiopian restaurant. Injera is, in essence, the edible plate that will carry 3-4 saucy-like dishes. It's a treat (and fun to eat with your hands)...
That sounds like the perfect solution for me, Jack. I'll certainly do that one day.
Thanks for an interesting read. Just wanted to warn you though (my other half is coeliac) that rye is most definitely not gluten free
Thanks for reading, Nicky. I'm not sure what you are referring to with respect to rye. The injera recipe and everything I discuss only uses 2 ingredients - teff flour and water, and teff flour is most definitely gluten-free.
You said that when you had first tried making injeera you had used some of your rye sourdough starter to keep it gluten free I think? Apologies if I misread!
I've updated the text to remove all mention of earlier attempts being gluten-free, and to eliminate any further mis-communication. Thanks again for pointing out that mistake!
After a quick search for the word rye, I believe you are referring to a reference I made in using rye flour during some earlier attempts at making injera before I received instruction from my Ethiopian neighbor. Thanks anyway for pointing it out, and sorry if I caused you any distress.
Thanks also for mentioning rye flour in relation to gluten and those dealing with coeliac disease - again, apologies for the miscommunication!
No distress at all … Just wanted to make sure no-one accidentally gets glutened from rye consumption :) Thanks for being receptive!