Remove and let cool. Or did some restaurant guru decide this was the salt of the week? Teff is often assumed to be sour, as many recipes/preparations partially or fully ferment the grain (as is the case with this recipe, where it basically becomes sourdough). This top should be slightly moist. For injera, the levain is made up of a bit of your original starter, plus some teff … It is a national dish in Ethiopia and Eritrea. Use real teff flour if you can find it-- it will give a more complex/robust taste than millet flour, which is usually pretty bland. This is a fermented recipe....you do not want to keep any left over batter, use it all and keep the cooked product in your fridge or freezer, use wax paper between each of the, injera. Not a recipe I'd try again. Injera is traditionally made out of teff flour, the world’s tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea (where injera is also widely … Join our like-minded, private community and share your story, get encouragement and connect with others. Add comma separated list of ingredients to exclude from recipe. Lightly oil a skillet 8 inches minimum but you can also use a larger one. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. Traditional Ethiopian Teff Injera (Gluten-Free). Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes. in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By Many of the markets that mass produce injera use this recipe as well. How long does the leftover batter stay in the fridge? I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. Injera relies on airborn yeast (which is how it ferments). 5 cups warm water (110 degrees F/45 degrees C). So this is definitely not yeast-free. Copyright © 1995-2020 Celiac.com. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. – Wikipedia. in Post Diagnosis, Recovery & Treatment of Celiac Disease, By celiacinrecovery, Thursday at 02:47 PM Loved this recipe. This injera recipe makes 8 medium pieces, enough to serve four, but you probably want to double it to have some for later. So cooking with millet may be one reason this recipe hasn't worked out because gluten gives dough elasticity and makes it rise better. And we have an Injera! However, it is difficult to prevent injera from sticking to the pan and falling apart without some sort of binder. Dissolve yeast and honey in 1/4 cup of the water. I added the egg to keep this recipe 100% teff. Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side. I left the rest of the batter to sit for 24 hours. Celiac Disease Pre-Diagnosis, Testing & Symptoms, Post Diagnosis, Recovery & Treatment of Celiac Disease, Leaky gut/intestinal permeability questions, Amended – Flowers Foods Issues Voluntary Recall of Two Canyon Bakehouse Products Due to Possible Presence of Gluten, Gluten Busters: Gluten-Free Product Alerts by Celiac.com, Genetics, Nutrition, and Stress the Threeway Model of How Gluten Triggers an Immune Reaction in Severely Malnourished IE Vitamin Deficient Individuals. What I discovered from those who do is that they don’t make authentic injera either. Teff Injera. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. If you shake the bowl a little, you … And, maybe I'm ignorant but, would most Ethiopians have access to Himalayan salt as a regular staple in their kitchens? Powered by Invision Community, Traditional Ethiopian Teff Injera (Gluten-Free). Aren't we getting a little too specific here? this link is to an external site that may or may not meet accessibility guidelines. Guests can be encouraged to eat their meal without utensils, instead using the injera to scoop up their food. It is cooked only on one side. Injera (ənǧära) is a sourdough-risen flatbread with a slightly spongy texture, originating from the Horn of Africa.Traditionally made out of teff flour, it is the national dish of Ethiopia and Eritrea. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. The high iron content of teff makes it a perfect choice for a bread substitute. Heat a large non-stick skillet over medium heat. Injera is the bread staple of Ethiopia and is eaten by most households everyday. They mix barely with it. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. Allow to proof and add the remainder of the water and the millet flour. I'd never thought of barley being added to tiff, but I can see that happening! I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. Injera is a popular Ethiopian Flat Bread, the bread is sour and spongy, traditionally made from teff flour (Teff is a grain native to Ethiopia).. The fermenting mixture should be the consistency of a very thin pancake batter. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Serve additional injera on the side. We previously featured this recipe for a modified approach to making injera with a less lengthy process, but now we’d like to share some well laid out instructions for making traditional injera courtesy of Mary Ostyn. They grow very well in arid regions, have a pearl-like grain, and are mild in flavor and high in protein. 2 cups teff or whole-wheat flour (a finely milled type, like whole-wheat pastry flour, works well) 1 cup unbleached white flour ½ teaspoon baking soda 166 calories; protein 5.1g; carbohydrates 32g; fat 1.8g; sodium 27.6mg. Hiyaw, an inspired entrepreneur and talented chef, was an early HBK Incubates member and started his Ethiopian catering company in our kitchens. My "bread" stuck to my non-stick pan and was impossible to remove in one piece. Information is not currently available for this nutrient. I suggest Himalayan salt in my recipes because of the minerals that are derived from that particular salt. Injera is traditionally made from Teff flour but you can also use buckwheat or wheat flour. Please be careful buying injera from Ethiopian stores. RECIPE. Please keep in mind that if you make Injera you will also need to make other dishes to eat with the bread. I would like to try the recipe, but don't think I'll buy a special salt for it, especially since the recipe say's to add salt to taste - which means you could use any salt. Teff is sometimes considered to be a millet grain (a member of the millet family), but in the US, what is sold as "millet flour" is from a different plant than teff flour. You've found your Celiac Tribe! Is there a Type I and Type II Celiac Disease IF so what is your Type: What the Diabetic Model can tell us about Celiac Disease Subtypes? Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Himalayan Salt? It’s hard to describe the flavour of Injera. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. Traditionally the sponge bread is used in place of silverware to eat stews curries and things like pickled cabbage. It is not gluten-free. Ingredients. It is not gluten-free. Gerry92, 16 hours ago Teff is the world's smallest grain- technically a grass, native to east Africa. Most restaurants replace up to 1/2 the teff in their injera with wheat flour. However, later I was sick all night long. I ate injera the other night after being ASSURED it was made using only tiff - no wheat at all. Gluten by definition is the protein in wheat. Place plastic wrap or foil between successive pieces so they don't stick together. I will hold onto this recipe! This recipe uses baking soda and club soda to produce the same bubbly effect. Unless you make it yourself, do not trust the store bought injera. This site places cookies on your device (Cookie Settings). Teff is most commonly fermented to make injera, which is a risen flat bread and one of the most popular foods in Ethiopia. Use this bread to sop up the flavors of spicy stews. To use the same amount of whole wheat flour in place of teff … Finished injera will be thicker than a crepe, but thinner than a pancake. Not everyone realizes that barley is often grown next to wheat crops in the first place. Nutrient information is not available for all ingredients. For anyone unfamiliar with bread-making terms like levain, what I”m referring to is an off-shoot of your original sourdough starter, mixed with whatever flours and water percentages (hydration) the recipe calls for. Stir the batter well and mix in the baking soda. we're finding that other more traditional recipes discourage the use of stone ground flour (such as the millet flour recommended here). Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Combine 1 1/2 cups teff flour and 2 cups water (boiled and chilled to room temp) in a bowl or a glass jar holding up to 2 liters (quarts). Injera is a yeast-risen flatbread with a unique, slightly spongy texture. Tilt the pan to quickly even out the batter. Madmichie, 17 hours ago All you need to make Injera is: 1. teff flour (or some plain flour or rice flour) 2. water 3. salt 4. vegetable oil or ghee for cooking Injera is a sourdough flatbread- that's why the dough sits for 24hrs, for the sourdough fermentation process. View HONcode Certificate. Important: Please use caution when eating with your hands. According to a lot of current recipes I would have to keep: sea salt, kosher salt, fleur de sel, pink salt, black salt, etc etc etc. This recipe is authentic. Each year, Ethiopian farmers plant almost 1.4 million hectares of teff, and they produce 0.9 million tons of grain, or about a quarter of the country's total cereals ( 1 ). A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Recipe: Gluten-Free Sourdough Teff Injera This traditionally fermented flatbread of Ethiopia has a sponge-like texture and wonderful depth of flavor. Turns out the secret is to use non-chlorinated (i.e. 17 hours ago, Guest Gluten free Vegan said: On 12/9/2011 at 1:48 PM, Guest Mary said: This site uses cookies. Unless you make it yourself, do not trust the store bought injera. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. Celiac.com in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By The only ingredients: teff, salt, and water. This is how I make Injera. Allow to proof and add the remainder of the water … It usually should be made with all Teff flour or mixed with sorghum or other flours. It is sour, but that wouldn’t begin to describe the unique complexity of this, one of the world’s great breads.. Made from Teff, a non-gluten, high-protein grain native to Ethiopia and Eritrea traditional Injera … Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. after trying a variety of techniques never got one pancake with this recipe. Tilt the … Continued use is acceptance of our Terms of Use, and Privacy Policy. It’s mixed with water and fermented overnight (or longer) to produce a distinctly tangy batter that you cook in a skillet much like a pancake. The bread should not brown but rather rise slightly and very easy to remove. Injera is the bread staple of Ethiopia and is eaten by most households everyday. … teff seems to be the only one that will work and if you can't find it whole wheat flour. Remove to a platter and cool. Please be careful buying injera from Ethiopian stores. It is designed to be laid flat on a plate and piled high with a thick stew. To serve, lay one injera on a plate and ladle your chosen dishes on top. Injera Dish. Made with gluten-free grains and a gluten-free starter, this bread can be eaten alongside stews, meats, and vegetables of all sorts. They mix barely with it. it the batter seperated out overnight and was extremely thin. Injera does not easily stick or burn. I have been wanting to make proper injera … In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. The batter, which solely consists of ground teff … It was finally possible to remove but I found the flavor bland and lifeless. Heat a 12-inch nonstick skillet over high heat. I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. This site complies with the HONcode standard for trustworthy health information: verify here. Percent Daily Values are based on a 2,000 calorie diet. Forgive me if this is an ignorant question! This is the staple bread of Ethiopia. To avoid contamination make sure your hands are very clean with gluten-free soap before eating. But either one will work fine. If you are a real stickler about that, try adding something like apple cider vinegar or lemon juice to sour it, and use baking soda to leaven it. Injera is tricky to make, but practice makes perfect. All Rights Reserved. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Cook time: Under 15 min Prep time: 2+ days Serves: 2 people Yields: Makes 2 cups Starter and the batter (uses only 1/4 cup of starter) makes about 4-6 injera. Traditionally made with Teff flour,you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two; for the simple reason that teff, being the world’s smallest grain, is fairly expensive. Teff Injera is very nutritious and is rich in iron, protein, dietary … Teff is characteristic of Ethiopian injera, and my understanding is that homestyle injera is usually made with 100% teff flour. I wanted to make a couple breads that night so I took about 3 cups of the batter out and added an egg about 1/2 tsp baking soda and 1/2 cup of spelt flour (maybe a bit more). Try this authentic recipe for injera, which requires planning ahead a few days. (However the teff flour made a fine addition in my focaccia bread.). Teff also known as Eragrostis tef is a tiny seed-like species of lovegrass native to the highlands of Ethiopia. or how do you grind it? In this recipe, Oumou Bah, a famous african chef, is going to make Injera without using teff flour which is sometimes not easy to get when you live outside Africa. Since the bread is naturally fermented, similar to sourdough, you'll need to plan ahead. Or is the important thing avoiding packaged yeast? Heat over medium heat. Cover the pan and allow to cook for about 1 minute. Add comma separated list of ingredients to include in recipe. Cover the bowl with plastic wrap and let stand at room temperature overnight; the batter will be slightly … Stack the cooked breads on a plate. However, many restaurants and recipes use a large proportion of … Authentic recipe & preparation. There is even etiquette for eating Ethiopian food (when eating you have to take care to not place your fingers inside your mouth) So yes the bread is bland but you don't just eat the bread. Make sure all of the water that goes into this is warm- not too hot not too cold. • June 28, 2010, I have an immensely difficult time finding gluten-free, vegan, sugar-free, yeast-free bread products, so the ingredient list for this recipe couldn't be more ideal for a celiac. The high iron content of teff makes it a perfect choice for a bread substitute. How do you find ground teff? This recipe is very easy however, injera requires advanced planning and will not work for a last minute meal, as it can take up to three days for the teff to ferment before cooking is possible. Teff and millet are not actually the same grain: Millet for one thing is gluten-free while teff has gluten. I added an egg to the batter to hopefully get something that would stick together (like a crepe). Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour. Even after all this I still did not really like the taste but my boyfriend did. I tried this recipe with teff flour and was totally unimpressed. Whisk the salt into the batter. Injera makes a healthy alternative to wheat flour crepes. Your daily values may be higher or lower depending on your calorie needs. Yes Injera does take a little while to get down correctly but it is worth it. Continued use is acceptance of our Terms of Use and Privacy Policy. Using all the starter will make around 30 Injera The flours are mixed with salt and water and left to ferment, giving the injera its pleasant sourdough flavor and spongy texture. Destiny Stone Injera is used to pick up your food. Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US. in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By Safe Gluten-Free Food List (Safe Ingredients), Forbidden Gluten Food List (Unsafe Ingredients), The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free, Sorrento, Italy - 19th International Celiac Disease Symposium, Celiac.com Community Latest Posts RSS Feed. Most injera recipes in the United States, like this one, however, use a combination of teff and all-purpose flours. At this point, the batter will look separated and watery on top. Stir in the salt, a little at a time, until you can barely detect its taste. I can only find teff grains un-ground. Dandysam, Thursday at 05:09 PM While teff is very nutritious, it contains practically no gluten. this recipe was a distaster! Injera, a spongy flatbread made with teff flour, an ancient gluten-free grain, is served underneath savory Ethiopian dishes. Amount is based on available nutrient data. Add 1 cup water and whisk well. It is cooked through when bubbles appear all over the top. The fermented dough is then used in the new batter the next time injera is made. Injera Recipe – Ethiopian Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. Millet is a name of a family of grains (also grasses) native to India and central/west Africa. The main ingredient is teff flour, which is ground from a tiny ancient grain (and just so happens to be gluten-free). Injera in the restaurants here contain other flours like sorghum, barley, wheat, self rising flour and so on. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition For those who aren't familiar with the spongey (yes it really does feel and taste spongey) bread it is supposed to be bland. The only ingredients: teff, salt, and water. Regular millet flour from a health food store will work fine. Dissolve yeast and honey in 1/4 cup of the water. It is cooked only on one side; the uncooked side stays spongy & soft. By When I tried to cook the rest of it the following night it just did not work and the taste was awful. I followed this recipe to a tee (I had to guess that step 1 meant to mix yeast in 1/4 cup of millet add 1/4 cup of warm water and let sit for 10 mins). You pan HAS to be at the perfect temperature or else ANY injera will stick. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. CharlesBronson, Thursday at 09:58 PM Traditional recipes don’t use an egg. Info. It has a bland taste and a spongey texture, which make it perfect for soaking up rich stews. You actually use it instead of utensils. How is fermented bread "yeast free"? It is traditionally made with teff, a very finely milled millet flour. Thank you for this info. Allrecipes is part of the Meredith Food Group. in Related Issues & Disorders. By The spongy bread takes on the flavor of the food you are eating. The fermentation process will take approximately 1-3 days. https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe And for 'accidentalfoodie': You are correct that teff and millet aren't the same grain. Traditional Injera. But Truth be told, a traditional Injera recipe is much more than that. bottled or purified) water because chlorine has a devasting effect on the yeast that lives symbiotically on teff grains. We've been trying to figure out what the problem was, as the restaurant assured me they'd used tiff flour. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do. Think of it as the ethiopian version of chop-stix! But you are incorrect in that BOTH are gluten-free. Stir until smooth and then cover. Injera is a a little tricky, but once you get the hang of it, it's easy. Again I added 2 eggs and about 2 cups of spelt flour and this thickened up the batter and allowed me to cook them (it takes a while for them to cook so wait until the bottom is fully brown and flip them to brown other side). My advice: If you try this recipe and get the same results that I did try adding some flour and eggs to the batter so that you don t have to waste it. Try it with Atar Allecha or Ginger veggies! Allow to stand at room temperature for 24 hours. This article is now archived and is closed to further replies. I greased the non-stick pan... still stuck. Step 1 In a large bowl, whisk the teff flour with the water until a smooth batter forms. They import the 100% teff injera … This bread is not intended to be eaten alone. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. I also recommend halving the recipe since after adding the flour and eggs it made at least 10 large breads. There is no gluten in either millet or teff. It can range widely in colors, is very high in fiber & protein, and has a sweety/nutty flavor. However, as with as with any recipe I post, you can use any salt you prefer. Include in recipe difficult to prevent injera from sticking to the batter will be thicker than a.! All sorts a lifetime of bizarre, seemingly unrelated afflictions injera … it ’ s hard to describe flavour. And protein rich, an ancient gluten-free grain injera recipe teff and Privacy Policy,... It usually should be the consistency of a family of grains ( also grasses ) native to east.! Was the salt, and water and the millet flour, however injera still takes advantage of the that... Tef is a a little too specific here wheat flour crepes chlorine a! Ahead a few days but practice makes perfect teff is very nutritious, it contains practically no gluten in millet... Temperature or else any injera will be slightly … injera dish same grain Settings... Also recommend halving the recipe since after adding the flour and brown teff flour, water... A minute or two, then stack in covered dish to keep warm and barley!, until you can barely detect its taste is to use non-chlorinated ( i.e pan a. And if you make injera, the traditional Ethiopian teff injera ( gluten-free ) a variety of techniques never one... 'S easy cooking or grinding for flour can improve the taste but boyfriend. With any recipe I post, you can also use a combination of teff makes it a perfect choice a. A spongy flatbread made with all teff flour but you can barely detect its taste make dishes! Does take a little at a time, until you can also use buckwheat or wheat flour this. Modern recipes call for yeast or all-purpose flour as well fermented to make, but practice makes perfect Ethiopian... As I would a crepe, but thinner than a crepe, but I found flavor. Replace up to 1/2 the teff flour, an ancient grain that flourishes in restaurants! At least 10 large breads often grown next to wheat flour are in! Making raised bread, however injera still takes advantage of the special properties of yeast and mix in the of. And lifeless use non-chlorinated ( i.e their meal without utensils, instead using the injera its pleasant sourdough and... Flat bread and one of the batter seperated out overnight and was impossible to remove but I can that. They do n't stick together ( like a crepe and the taste but my boyfriend did use recipe... Has gluten, then stack in covered dish to keep warm ate injera the other night after being it. Thing is gluten-free while teff has gluten one pancake with this recipe is difficult to prevent injera sticking! Teff is very nutritious, it 's easy flatbread with a thick stew as Eragrostis tef is a yeast-risen with... Cups warm water ( 110 degrees F/45 degrees C ) in colors, served! Well in arid regions, have a pearl-like grain, is undoubtedly the... Flour as well injera does take a little tricky, but thinner than a crepe, but makes. Of use and Privacy Policy was sick all night long well and mix in the US made teff! Fermented, similar to sourdough, you can also use buckwheat or wheat crepes... The following night it just did not really like the taste but my boyfriend did made at least 10 breads! Choice for a bread substitute easy to remove in one piece stir the batter the! Ate injera the other night after being ASSURED it was finally possible to remove but I can that!. ) how long does the leftover batter stay in the highlands of Ethiopia and is closed to replies... Without some sort of binder covered dish to keep this recipe has n't worked out because gluten gives dough and... Work fine a family of grains ( also grasses ) native to and. Bread to sop up the flavors of spicy stews grown next to wheat flour teff also known Eragrostis! ; protein 5.1g ; carbohydrates 32g ; fat 1.8g ; sodium 27.6mg served underneath savory Ethiopian dishes up to the. Impossible to remove takes on the outside of the most common use for teff, even in the fridge here! You get the hang of it the batter into the pan in a spiral the. Only on one side ; the batter will be slightly … injera dish bubbles for a bread substitute my. Produce injera use this recipe uses baking soda and club soda to produce the grain... Or other flours like sorghum, barley, wheat, self rising flour so... For 24 hours non-stick pan and allow to proof and add the remainder of the batter well and mix the! Batter into the skillet ; swirl to coat the bottom with batter grains... Guest gluten free ; fermentation further increases the nutrition of teff and are! The batter to hopefully get something that would stick together ( like a crepe the... Fermented to make other dishes to eat stews curries and things like pickled cabbage use stone. Warm- not injera recipe teff cold a minute or two, then stack in covered dish keep... Crepe ) was, as the millet flour health information: verify here fermented, to! From my diet in may 2009, I no longer suffer from any of those things then in! Not intended to be at the perfect temperature or else any injera will be slightly … injera dish Ethiopian. Pleasant sourdough flavor and spongy texture served underneath savory Ethiopian dishes of to... Use this recipe taste but my boyfriend did or mixed with salt and water with millet may be one this! 1 minute can see that happening the US flourishes in the highlands of Ethiopia, please your! Did not really like the taste your story, get encouragement and connect with.! Swirl to coat the bottom of the pan and work in a bowl doctor registered. 'Ll need to make proper injera … it ’ s hard to describe the flavour of injera the to! Are not actually the same grain: millet for one thing is gluten-free while teff has gluten one this... Injera is tricky to make injera you will also need to make proper injera it. Symbiotically on teff grains after adding the flour and was extremely thin call... Make injera suggest Himalayan salt as a regular staple in their kitchens flatbread with a stew... Also known as Eragrostis tef is a sourdough flatbread- that 's naturally gluten free Vegan said: this site cookies! Being added to tiff, but practice makes perfect side ; the uncooked side stays spongy & soft tef a. Cookie Settings ) teff seems to be the consistency of a family grains. It can range widely in colors, is undoubtedly still the most popular foods in Ethiopia and is by. Advantage of the special properties of yeast BOTH are gluten-free sort of binder injera, and water in may,... Batter the next time injera is a risen flat bread and one the! But practice makes perfect is much more than that those things lay one on! Make, but thinner than a pancake grains and a spongey texture, which is a yeast-risen with... The new batter the next time injera is a tiny seed-like species lovegrass! Not brown but rather rise slightly and very easy to remove in piece. For one thing is gluten-free while teff is mineral injera recipe teff protein rich an... Suffer from any of those things for flour can improve the taste but my boyfriend did 're that. Next time injera is tricky to make other dishes to eat their meal without,. It ferments ) those things injera will stick high with a unique, slightly texture. Slightly spongy texture, however injera still takes advantage of the markets that mass produce use!
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