“It really makes you happy!” - Charlie
Named after my mate Charlie who brought me back to ‘happy’ after I lost the love of my life Biggie Smalls. For me, friends and food are what keep me truly nourished and so my wish is that this happy tummy batter can nourish the parts of you that need it most. Big love, Karen.
250ml - makes 2 injera (Ethiopian flatbread)
500ml - makes 4 injera
1L - makes 8 injera
If you’re looking for the most nutritious flatbread in the world, this is it. Fact. First created in Ethiopia as their bread of choice, we’ve been adapting the process and ingredients over the past year to create the perfect batter for the perfect blend of taste, consistency and nourishment.
So how does it taste? Malty, sour and slightly bitter, it makes you salivate for more! We’re completely addicted to it here at HQ as are all our friends.
What’s it made from? An organic stoneground rye starter, a stoneground population wheat leaven, organic stoneground teff, water and Achill sea salt.
Shelf Life? 5 days at room temperature. 10 days in the fridge. The longer you leave it the more sour it tastes.
We make it by hand at our bakery in Westport and allow it to ferment for 24 hours before bottling. Once it reaches you, you can then ferment it for as long as you like. In Ethiopia they ferment their batter for anything up to 28 days but if you’re new to this type of fermentation and taste profile we recommend you don’t go beyond 2 weeks. When you first try this batter it’s probably best to consume the whole mix within 7 days as your tastebuds and microbes get acquainted with such a micro-biome love bomb!
What you will need to prepare your injera flatbread: An excellent non-stick frying pan and fat - either coconut oil or butter.
What’s the cooking time? 3 - 4 minutes.
Is it ok for babies and kids to eat? Absolutely! In fact, we strongly encourage you to feed this to your baby as it’s full of prebiotic fibre that will help stimulate the growth of their good gut bacteria.