Injera issues

A few weeks ago I attempted to make an Ethiopian/Eritrean meal. The beef tibs I made came out quite good but the injera, made with teff was a complete flop. So I've been searching for a good injera recipe without the teff. I used to have a daycare mom who made it that way all the time, btw. I had found one recipe using white flour and corn flour instead but I can't find it again. I just found another which I think I can use, substituting corn flour (Masa Harina) for the teff.

I don't suppose anyone here has a tried and true recipe so I don't have to serve Ethiopian tibs on tortillas again?

The only substitute that works well is Millet- the rest all suck.

I don't know about that hardnose. My Eritrean daycare mom used white flour and hers were the best I've ever tasted. I just tried a test injera and found that I let it ferment too long. Ah well, I guess I'll try again next weekend.

Are you using all teff or are you using teff plus wheat?

Tibs on tortillas actually sounds pretty good.

The first time I made them I followed a recipe that used just teff, nutrax. It was awful! This time I tried using white flour and Masa Harina. I think it would have been good if it hadn't fermented too much.

Actually Pontex, the tibs on Tortillas were quite good but I really want some good injera.

I've seen Masa in a few recipes. Of course if it doesn't work out I can alway make papusas. I love those.

Maybe I'll try a batch with the teff and flour and a batch with the Masa and see what works (but of course, not until this weekend when I have more time).

I also use the self-fermenting ones, I like doing it as much the right way as I can.

Thanks for the recipe. Good thing I can ignore the getting help from an adult part, my husband is usually too tired by Friday to help with cooking. :)

Hmmmm...........

I might go for Ethiopian tomorrow-it's been a while.

That's one of the few things I miss about living in Maryland. As far as I know there's not an Ethiopian restaurant for miles around around here. And if there were one, I'd be scared to try it.

I've eaten Ethiopian food only twice, sashac; both times in Edinburgh in the 1980s.

A fellow female student from Ethiopia cooked a stunning dish. But I remember her for being, in so many ways, otherwise superlative: the friendliest. most interesting, most caring, most genuine person one might meet.

There's nothing better than eating good food with good people tony! I've yet to have better injera than what my ex-daycare mom used to make. I've had good meats that go with it but have yet to find injera that was as good.

So I ended up @ Cafe DAfrique the food was good the service better but the bread unexciting.

Perhaps a poor choice of words on my part since Injera is (IMO) rarely exciting.

But hardnose, injera that's made correctly should have a slight citrus flavor to it thus complimenting the food and being a bit more exciting (see above for comments on restaurant injera).

I'm glad you enjoyed your meal anyway.

There's nothing better than eating good food with good people!

Agreed, sashac :)