Injera, that spongy, slightly sour flatbread, is the heart and soul of Ethiopian cuisine. It's more than just bread; it's a versatile canvas for stews, salads, and flavorful sauces. Imagine tearing off a piece of injera, scooping up a generous serving of Doro Wat or Misir Wot, and savoring the explosion of flavors in your mouth. Pure bliss, right? This recipe takes injera to another level by infusing it with Niter Kibbeh, that fragrant Ethiopian spiced butter, creating a truly unforgettable culinary experience. Trust me, once you try this, you won't go back to plain injera. Unless you really, really like plain injera. Then that's just fine!
I remember the first time I tasted spiced butter injera. I was visiting my aunt in Addis Ababa, and she insisted I try her homemade version. The aroma alone was intoxicating – a symphony of warm spices and rich butter. And the taste? Oh my! The injera was soft, spongy, and bursting with flavor. It was a culinary revelation that I've been trying to recreate ever since. I think I got pretty close. This recipe is all about capturing that authentic flavor and sharing it with you. So, gather your ingredients, put on some Ethiopian music, and let's get cooking! You won't regret it.
One of my earliest memories is actually helping my mom prepare teff for Injera. I would watch in amazement as she'd expertly pour the batter onto the clay plate and perfectly scoop up the cooked product. Honestly it never looked quite as round as what she could cook. I guess that's just a testament to years of experience. Now you have the opportunity to create your own memories by sharing this delicious bread with your family and friends. So, what do you think? Are you ready to take on a culinary adventure?
Required Equipments
- Large bowl
- Small saucepan
- Measuring cups and spoons
- Skillet or griddle
- Ladle
Ethiopian Spiced Butter Infused Injera: Frequently Asked Questions
Ethiopian Spiced Butter Infused Injera
Experience the authentic taste of Ethiopia with this recipe for spiced butter infused injera. This spongy flatbread is elevated with fragrant Niter Kibbeh, creating a flavorful and unforgettable culinary delight.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 2880 minutes
Cook Time: 3 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Combine teff flour and water: In a large bowl, whisk together 2 cups of teff flour and 3 cups of water. Ensure there are no lumps. The batter should have a consistency similar to pancake batter.
- Ferment the batter: Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 2-3 days to ferment. You’ll notice small bubbles forming on the surface, and the batter will have a slightly sour smell – that’s how you know it's working. Seriously don’t skip this step; it’s kinda important.
- Prepare the spiced butter (Niter Kibbeh): While the injera batter is fermenting, prepare the niter kibbeh. In a small saucepan, melt 1 cup of unsalted butter over low heat.
- Infuse the butter: Add 1 small chopped onion, 2 cloves of minced garlic, 1 teaspoon of grated ginger, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cardamom powder, 1/4 teaspoon of cumin powder, and a pinch of salt to the melted butter.
- Simmer the butter: Let the mixture simmer gently over very low heat for about 20-30 minutes, or until the butter is fragrant and the solids have settled at the bottom. Be careful not to burn the spices.
- Strain the butter: Carefully strain the spiced butter through a fine-mesh sieve lined with cheesecloth into a clean jar or bowl. Discard the solids. I like to save the solids and spread them on bread, but that's just me
- Prepare the cooking surface: Heat a large skillet or griddle over medium heat. Traditionally, a large, flat clay plate called a mitad is used, but a non-stick skillet works just fine. Lightly grease the surface with a little of the spiced butter.
- Cook the injera: Stir the fermented injera batter. It should be bubbly and slightly thickened. If it seems too thick, add a little water to reach the desired consistency.
- Pour the batter: Pour about 1/2 to 3/4 cup of batter onto the hot skillet, starting from the outside and spiraling towards the center to create a thin, even layer. The injera should be about 12-14 inches in diameter.
- Cook until set: Cover the skillet and cook for about 2-3 minutes, or until the injera is set and small holes have formed on the surface. The top should look slightly dry, but the bottom should still be a little moist. Don’t flip it!
- Remove and cool: Carefully remove the injera from the skillet using a spatula and place it on a cooling rack or a large plate. It's ok if it sticks a little bit. It's part of the injera experience.
- Repeat: Repeat the process with the remaining batter, stacking the cooked injera on top of each other. Let them cool slightly before serving.
- Serve: Drizzle each injera with a bit of the prepared spiced butter before serving. Serve immediately with your favorite Ethiopian stews and dishes. I personally like to enjoy this with Doro Wat. Ah, good memories.
📝 Notes
- Adjust the amount of berbere spice to your taste.
- For a richer flavor, use clarified butter instead of regular butter.
- Serve the injera immediately for the best texture.
🍎 Nutrition
Calories: 350 kcal
Protein: 10 g
Fat: 18 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 50 mg
