{"id":1128,"date":"2026-07-30T12:06:07","date_gmt":"2026-07-30T10:06:07","guid":{"rendered":"https:\/\/momkoumba.com\/non-classe\/injera\/"},"modified":"2026-07-31T11:24:39","modified_gmt":"2026-07-31T09:24:39","slug":"injera","status":"publish","type":"post","link":"https:\/\/momkoumba.com\/fr\/recettes\/injera\/","title":{"rendered":"INJERA"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>L\u2019injera est un pain plat et acidul\u00e9, typique de la cuisine \u00e9thiopienne et \u00e9rythr\u00e9enne. Elle est plus \u00e9paisse qu\u2019une cr\u00eape mais plus fine qu\u2019une cr\u00eape et a un saveur d\u00e9licieux et acidul\u00e9. <\/strong><\/p>\n\n<p class=\"wp-block-paragraph\"><strong>INJERA, LE PAIN PLAT \u00c9THIOPIEN<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">INJERA est un pain plat \u00e9thiopien tr\u00e8s populaire, au go\u00fbt acide, qui repr\u00e9sente une partie int\u00e9grante de la vie \u00e9thiopienne.<\/p>\n\n<p class=\"wp-block-paragraph\">Ce pain est fait avec du teff, le plus petit grain du monde, consid\u00e9r\u00e9 comme un superaliment pour ses propri\u00e9t\u00e9s tr\u00e8s nutritives. Sa saveur est similaire \u00e0 celle du pain au levain. Il est g\u00e9n\u00e9ralement cuit dans une po\u00eale \u00e0 feu fort, o\u00f9 la texture spongieuse du pain se d\u00e9veloppe \u00e0 mesure que la p\u00e2te chauffe, formant des bulles d\u2019air \u00e0 l\u2019int\u00e9rieur.  <\/p>\n\n<p class=\"wp-block-paragraph\">L\u2019injera est parfaite pour accompagner les rago\u00fbts, car ses bulles d\u2019air absorbent une grande quantit\u00e9 de sauce. Le doro wat est un accompagnement classique de ce pain, accompagn\u00e9 du fromage, des \u00e9pinards, et peut-\u00eatre un autre rago\u00fbt ou plat de l\u00e9gumes. Il s\u2019accorde aussi bien avec toutes sortes de currys et d\u2019accompagnements indiens.  <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>RECETTE<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Ingr\u00e9dients :<\/p>\n\n<ul class=\"wp-block-list\">\n<li>2 tasses de farine de teff<\/li>\n\n\n\n<li>2 tasses de farine de bl\u00e9<\/li>\n\n\n\n<li>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n\n\n\n<li>5 tasses d\u2019eau ti\u00e8de<\/li>\n\n\n\n<li>Spray de cuisson (pour \u00e9viter que \u00e7a colle)<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Temps total : 49 heures 30 minutes \u2014 Temps de pr\u00e9paration : 15 minutes \u2014 Temps de cuisson : 75 minutes \u2014 Temps de repos : 48 heures<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>M\u00e9thode<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Dans un grand bol, fouetter la farine de teff, la farine de bl\u00e9 et le sel jusqu\u2019\u00e0 ce que ce soit bien m\u00e9lang\u00e9.<\/li>\n\n\n\n<li>Ajoutez l\u2019eau et fouettez jusqu\u2019\u00e0 ce que ce soit bien mix\u00e9.<\/li>\n\n\n\n<li>Couvrez l\u00e9g\u00e8rement avec un essuie-tout ou un torchon propre et laissez reposer sans \u00eatre d\u00e9rang\u00e9 toute la nuit. La p\u00e2te sera l\u00e2che et coulante. <\/li>\n\n\n\n<li>Le matin, remuez doucement le m\u00e9lange avec une cuill\u00e8re en bois (des bulles doivent d\u00e9j\u00e0 se former \u00e0 la surface et l\u2019eau ferment\u00e9e doit \u00eatre mont\u00e9e \u00e0 la surface).<\/li>\n\n\n\n<li>Couvrez \u00e0 nouveau et laissez reposer \u00e0 temp\u00e9rature ambiante, sans \u00eatre d\u00e9rang\u00e9, toute la nuit. R\u00e9p\u00e9tez le processus de remuage le lendemain matin puis laissez reposer une autre nuit. <\/li>\n\n\n\n<li>Apr\u00e8s 3 \u00e0 5 jours, l\u2019injera devrait sentir l\u2019aigre et bouillonner, surtout lorsque le r\u00e9cipient est remu\u00e9, indiquant qu\u2019il est pr\u00eat. Remuez le m\u00e9lange jusqu\u2019\u00e0 ce que ce soit bien int\u00e9gr\u00e9. <\/li>\n\n\n\n<li>Chauffez une grande po\u00eale antiadh\u00e9sive \u00e0 feu moyen-vif. Vaporisez l\u00e9g\u00e8rement avec du spray de cuisson pour \u00e9viter qu\u2019il ne colle. Versez environ 1\/3 de tasse de p\u00e2te dans le moule, en l\u2019\u00e9talant sur les bords pour former une fine couche, comme si vous pr\u00e9pariez une cr\u00eape. Faites cuire jusqu\u2019\u00e0 ce que des bulles apparaissent \u00e0 la surface, que le pain plat commence \u00e0 para\u00eetre sec et que les bords commencent \u00e0 se d\u00e9tacher l\u00e9g\u00e8rement de la po\u00eale. Couvrez la po\u00eale et continuez \u00e0 cuire jusqu\u2019\u00e0 ce que la surface du pain plat soit s\u00e8che, environ 2 minutes.    <\/li>\n\n\n\n<li>\u00c0 l\u2019aide d\u2019une spatule, retirez l\u2019injera et placez-la sur une assiette.<\/li>\n\n\n\n<li>R\u00e9p\u00e9tez le processus jusqu\u2019\u00e0 ce que toute la p\u00e2te soit termin\u00e9e, en vaporisant la po\u00eale avec du spray de cuisson si besoin.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019injera est un pain plat et acidul\u00e9, typique de la cuisine \u00e9thiopienne et \u00e9rythr\u00e9enne. Elle est plus \u00e9paisse qu\u2019une cr\u00eape mais plus fine qu\u2019une cr\u00eape et a un saveur d\u00e9licieux et acidul\u00e9. INJERA, LE PAIN PLAT \u00c9THIOPIEN INJERA est un pain plat \u00e9thiopien tr\u00e8s populaire, au go\u00fbt acide, qui repr\u00e9sente une partie int\u00e9grante de la [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1129,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45,46],"tags":[],"class_list":["post-1128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","category-les-plus-cuisines"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>INJERA - Mom Koumba<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/momkoumba.com\/fr\/recettes\/injera\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"INJERA - Mom Koumba\" \/>\n<meta property=\"og:description\" content=\"L\u2019injera est un pain plat et acidul\u00e9, typique de la cuisine \u00e9thiopienne et \u00e9rythr\u00e9enne. Elle est plus \u00e9paisse qu\u2019une cr\u00eape mais plus fine qu\u2019une cr\u00eape et a un saveur d\u00e9licieux et acidul\u00e9. 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