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Before you jump to Ethiopian Injera Sourdough Flatbread recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has fully changed now, since we all appear to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the surroundings we are all going to have to make some improvements. This should happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The cooking area is a good place to start saving energy by going much more green.
A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, because the motor won't have to go as often.
As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not that tough. Mostly, all it will take is a little common sense.
We hope you got insight from reading it, now let's go back to ethiopian injera sourdough flatbread recipe. To cook ethiopian injera sourdough flatbread you only need 4 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Ethiopian Injera Sourdough Flatbread:
- Take 1 tsp of Dry yeast.
- Use 200 ml of Teff flour.
- Provide 200 ml of White flour.
- Get 1/4 tsp of Baking powder.
Steps to make Ethiopian Injera Sourdough Flatbread:
- Combine all of the ingredients in a container and add water until the consistency of the batter is somewhere between that of pancakes and crepes, then whisk together until there are no more lumps..
- Cover the top of the container with cloth, then secure with a rubber band and let sit at room temperature. For the next 1-3 days, watch for signs of fermentation..
- Remove the cloth. If you can see small bubbles rising to the top, the batter is ready to use..
- The consistency of the batter should be somewhere between that of pancakes and crepes. Use a non-stick frying pan and pour in the batter..
- Cover with a lid as soon as you pour the batter in the frying pan. Wait about 30 seconds, and steam will start to rise..
- Without flipping them like pancakes, wait for the raw white batter on top to cook, and the edges of the pancake to curl, then use a spatula and your hand to lift it off the pan..
- You only need to cook one side. If you make a lot and stack them up, they will become moist. I store mine in a plastic bag until they're ready to serve..
- Serve them with a variety of curries or salads as topping. The photo shows the injera cooked at the standard size..
Teff has a very characteristic, slightly nutty flavour. It is gluten-free, high in fibre, iron and minerals, and very filling. Injera is a spongy Ethiopian sourdough flatbread made from teff flour, a grain special to Ethiopia. The highlight of an Ethiopian meal is the injera soaking up all the saucy goodness of the stews. Making injera requires some practice, but it's completely possible to make great injera at home.
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