In this episode of GoGreenfields, River and Terran return to their bread series and try their hands at a classic Ethiopian bread, Injera. The outcome is both beautiful and delicious!
It's not so much the bread itself that makes this dish good for you; it's the teff flour which contains a lot of potassium, calcium and other nutrients. It is the most nutritious part of the bread.
This recipe comes from Ethiopia and is a sponge-like flatbread. It is often used in rolls, tortillas and other meat and vegetable dishes. This recipe does require some patience. It takes three to five days to complete the recipe because of the fermentation process. We strongly recommend that you give this recipe a try anyway. It is absolutely worth it. Be sure to tag us in your social media posts of the outcome!
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Injera bread is the second to be explored in a new GoGreenfield’s series called ‘Breads of the World’. After watching this episode on the delicious Ethiopian bread, be sure to check out the earlier episode on Challah Bread and tune in again to explore Spanish bread with your hosts!
Watch this earlier episode of GoGreenfields to learn more about Ethiopian restaurant, Queen of Sheba: https://gogreenfields.com/river-and-terran-go-to-queen-of-sheba/
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Injera Bread
Ingredients
Directions
Angelica Mills Tartary buckwheat flour
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