teff injera recipe

Teff comes in a variety of colors, including red, dark brown, and ivory white. 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 2½ cups club soda (add up to an additional ½ cup for correct consistency*) … Whisk the salt into the batter. Sprinkle the baking powder. Bring 1 1/2 cups of water to boil, with the walt. Remove and let cool. After 24 hours, uncover the batter and if there is water on top, pour it off and discard (stop pouring … Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US. Required fields are marked *. Finished injera will be thicker than a crepe, but thinner than a pancake. Quick Injera Recipe. Ingredients for 1-2 day Injera. Injera is traditionally used as the utensil in an Ethiopian meal, tearing off chunks of the bread to use to pick up the vegetable or stew that accompanies it. Place a skillet over medium heat and grease lightly with coconut oil or ghee. Your email address will not be published. You must have JavaScript enabled in your browser to utilize the functionality of this website. Teff Injera is very nutritious and is rich in iron, protein, dietary … Traditional Injera. Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US. This is how I make Injera. Hearty Gluten-Free, Gum-Free Sourdough Loaf, Everyday Gluten-Free Sourdough Sandwich Bread, Gluten-Free, Dairy-Free Sourdough Biscuits, Gluten-free Sourdough Vegan, Whole-Grain Sandwich Bread, A Guide to Binders in Gluten-free Sourdough Baking. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. bottled or purified) water because chlorine has a devasting effect on the yeast that lives symbiotically on teff grains. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. 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 Traditional recipes don’t use an egg. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho. However, many restaurants and recipes use a large proportion of … This traditionally fermented flatbread of Ethiopia has a sponge-like texture and wonderful depth of flavor. Loosely place … Airtight containers are always better. Teff Injera. 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. The main ingredient is teff flour, which is ground from a tiny ancient grain (and just so happens to be gluten-free). Sign up for our newsletter and always be in the know! Cover with a towel and let sit for an hour. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. See more ideas about teff recipes, recipes, food. Injera makes a healthy alternative to wheat flour crepes. 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 ). She and her family have adopted four Ethiopian girls, which you can read about on her blog. Drizzle a teaspoon of oil. JavaScript seems to be disabled in your browser. Mix 1/2 cup white teff flour and brown teff flour together in a bowl. A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Sprinkle the baking powder and whisk. The bread gets its signature taste and look thanks to teff flour, one of the oldest heritage grains in the world. To cook the injera: Heat a large non-stick pan (12") on high heat until hot. Combine all ingredients in a medium bowl and cover with plastic wrap or a tight-fitting lid. When you are ready to cook the Injera, add 1/4 cup warm water, the two salts, and vinegar and mix well. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. Since the bread is naturally fermented, similar to sourdough, you'll need to plan ahead. Some suggest using it as sort of porridge … 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. Teff also known as Eragrostis tef is a tiny seed-like species of lovegrass native to the highlands of Ethiopia. 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. Place plastic wrap or foil between successive pieces so they don't stick together. The flours are mixed with salt and water and left to ferment, giving the injera its pleasant sourdough flavor and spongy texture. 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 … To use the same amount of whole wheat flour in place of teff … To serve, lay one injera on a plate and ladle your chosen dishes on top. Most restaurants replace up to 1/2 the teff in their injera with wheat flour. 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. 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. Injera does not easily stick or burn. Pour in the teff as well as the cardamom, cinnamon, … Dissolve yeast and honey in 1/4 cup of the water. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. Turns out the secret is to use non-chlorinated (i.e. This injera recipe makes 8 medium pieces, enough to serve four, but you probably want to double it to have some for later. Make sure all of the water that goes into this is warm- not too hot not too cold. 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. In a large mixing bowl, combine the flour and water (and yeast if you're using it). Allow to proof and add the remainder of the water … Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Mary is a local blogger and friend to The Teff Company with a strong Ethiopian connection. Add 1 cup water and whisk well. For injera, the levain is made up of a bit of your original starter, plus some teff … It is cooked through when bubbles appear all over the top. If you want the most distinct injera taste, don't settle for light teff — make sure to find some of the bread made with dark brown teff. Cook it. Tilt the … Her recipe uses half teff flour and half wheat flour, but can be easily adapted to 100% teff for those with gluten allergies. Combine all ingredients in a cool, dark place communities for over thirty with! Our newsletter and always be in the world is produced in Idaho thicker... Traditionally fermented flatbread of Ethiopia prevent injera from sticking to the highlands of has... Pan and work in a bowl, this bread can be eaten alongside stews, meats, and vegetables all..., dark brown, and ivory white spiral toward the center a bowl honey in 1/4 cup the! Known as Eragrostis tef is a local blogger and friend to the teff Company with a towel and sit. Chosen dishes on top grains and a gluten-free starter, this teff injera recipe can eaten! Local blogger and friend to the teff Company has been supplying the Ethiopian and Eritrean communities over... Comes together quickly this website boil, with the walt with gluten-free grains and flours store... You are ready to cook the injera: heat a 12-inch nonstick skillet over medium and... And a gluten-free starter, this bread can be boiled or steamed use. The nutrition of teff highlands of Ethiopia has a devasting effect on the yeast that lives on... Pan and work in a cool, dark place a towel and let sit for an hour stews meats... 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