| TITULO: | Ingera, Ethiopian Flat Bread | OBS 01: | http://en.wikipedia.org/wiki/Eritrea |
| TIPO:Ingera | OBS 02 | ||
| FONTE: | Food Bridge (Blog) | WEB: | http://www.sarahmelamed.com/ http://www.sarahmelamed.com/2009/07/ingera-ethiopian-flat-bread/ |
Ingera
Ethiopian flat bread
Teff (Eragrostis tef (Zucc.) is indigenous to Ethiopia where it was domesticated between three to six thousand years ago. Its seeds, which look similar to quinoa or millet but much smaller, are ground into flour to make the traditional flat bread called injera. Although the flour is rich in nutrients, it is used almost exclusively by Ethiopians and has not been more widely adopted. The flour is high in iron, protein and calcium as well as gluten free, making it a healthy alternative to wheat flour for those suffering from celiac disease. The traditional Ethiopian diet consists mainly of ingera eaten with various vegetable and legume stews, called wot. Their diet is very low in sugar and the rate of diabetes in their community is much lower than the greater population. Unfortunately a change in dietary habits of the new generation is correlated to increased diabetes, weight gain and other health problems.
Ayala does not measure any of the ingredients but everytimes she makes ingera it comes out so beautifully that you can see the light through the bread. From experience trying to make Yemenite flat bread called Lachoch, which is like ingera except made wheat flour, it is very tricky to get the right consistency to create a bubbly surface.
2 cups teff flour
2 cups water
1 teaspoon yeast
Pinch of salt
1/2 teaspoon baking powder
Mix the teff, water, yeast and water until a pancake batter is formed. Cover and leave at room temperature for two days. On the third day, mix the batter and add the baking powder, mix well.
Rub a tiny bit of oil on the surface of a large nonstick pan such a Teflon pan or well seasoned caste iron skillet. Pour the batter, using a soup ladle or narrow spouted container, in a spiral formation onto the pan until the surface is covered. Cover the pan and cook on one side for a few minutes. When the batter is fully cooked and holes form all over the top side of the bread it is done. Remove to a plate. Cool the pan by running tap water on the bottom of the pan and dry. Repeat until the batter is finished.
The baking powder is not necessary if a bit of teff flour is added to the fermented batter. When the batter begins to bubble, it can be used to make the bread.
Eat with Ethiopian hot sauce and yogurt. The hot sauce is made with dried peppers, dried garlic, cardamom and fenugreek. The fact is I am not accustomed to the taste of ingera at all, it was a completely new taste for me and I still have to get used to it.
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