Injera is an Ethiopian bread with a soft, spongy fermented texture. It’s much better than it sounds. It’s delicious and super healthy!
Originally, it’s made with an ancient grain called Teff. Not always easy to come by so people make various versions of this with the types of grains they have available to them. As far as I know, you can use any kind of grains.
I wanted something that is super healthy and will help me to incorporate various types of grains and seeds that were healthy. I often put chia and flax seeds in a smoothie but was looking for various ways to incorporate these and the organic kamut whole grains. Talk about healthy! Many health benefits! I believe it also to be an excellent recipe, to health in weight loss, and great for diabetics. Slow insulin release, fills you up and provides incredible nutrients and energy for all day long. 🙂
Here it is! I just had some for breakfast! Originally you serve with stews, the bread is broken into pieces and you dip it into the stew, eating your entire meal with your fingers. This bread is so versatile you can eat it with many dishes, from salads, breakfast, desert on top, stews, veggies, or even as a soft taco if you want! You could make it with corn masa to make a soft shell. Very versatile.
Here is my twist:
- 2 cups of organic kamut (or other favorite healthy grain)
- 1 cup of chia seeds
- 1 cup of flax seeds
- 1 tsp sea salt
- 1 Tbs baker’s yeast
Place the grains, seeds and water in a large bowl. Use enough water to cover the seeds and grains, about 1/4 inch water above.
- Cover and set aside. The batter will turn thick due to the flax and chia seeds but that’s okay. At this point, depending on what grains you use, you can set out on the counter covered for two days so the grains sprout. You can always skip this step.
- Place about a cup of the grainy mixture into vitamix or high speed blender and enough water to make into a mixture that mixes well. Once it’s a well mixed, white, smooth, watery batter, place in a large mixing bowl. Do the rest with the remaining batter. After all the batter is into a large mixing bowl and you may want to add a little more water to make it a thin, watery consistency.
- There is no right or wrong. It will just make a thicker batter if you use less water.
- You’ll want to mix in the water with your hands till very thin. Slowly add, the sea salt and yeast. Once completely mixed and batter is thinned, cover bowl and let sit for 24 hours to ferment. You can ferment this batter for 48 hours depending on your preference. I like just one day fermentation.
- When day one or two comes around, you are ready to use the batter. Mix well. If you need to add more water to it you can do that now.
- Warm stove to medium high, about 5 or 6, once the pan is hot, slowly and carefully pour two ladles full of batter onto sauce pan. Spread batter out with ladle like a pancake and let sit for a minute or two.
- Once the edges of the batter start to curl up take the pancake bread up on gently from one of the sides with the spatula (metal spatula works best) and place onto a cloth or somewhere where it can cool and not stick. I use a wooden cutting board. While that’s cooking you start the next. You keep going till you complete your batch!
*Depending on size of your breads and the grains, makes about 25.
*No milling or flour involved!
*I love this Recipe. Hope you try it!
Recipe Courtesy of the personal files from Melany Myers QI AND ACU ENTHUSIAST
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.