1/2 cup Teff flour 3/4 cup warm water 1/4 teaspoon salt 1/2 teaspoon active yeast 1/4 teaspoon baking powder(optional for even more holes) Method: Instant Injera: Whisk 1/2 cup teff flour with 1/2 cup warm water, sugar and yeast. Teff Injera. 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. Add 1 cup water and whisk well. Teff is characteristic of Ethiopian injera, and my understanding is that homestyle injera is usually made with 100% teff flour. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. Mary is a local blogger and friend to The Teff Company with a strong Ethiopian connection. Allow to ferment for at least 12 hours and up to three days, the latter of which is a more traditional preparation of injera. The bread gets its signature taste and look thanks to teff flour, one of the oldest heritage grains in the world. Her recipe uses half teff flour and half wheat flour, but can be easily adapted to 100% teff for those with gluten allergies. To serve, lay one injera on a plate and ladle your chosen dishes on top. Add 1/4 cup water, salts, and vinegar and mix well. … 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. 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 grains can be boiled or steamed to use as a side dish or included in salads as an interesting texture and contrast. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Since the bread is naturally fermented, similar to sourdough, you'll need to plan ahead. However, many restaurants and recipes use a large proportion of … Teff comes in a variety of colors, including red, dark brown, and ivory white. Cover with a towel and let sit for an hour. Dissolve yeast and honey in 1/4 cup of the water. 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. Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Your email address will not be published. Ingredients for 1-2 day Injera. The mixture needs to sit out and be stirred occasionally for three or four days. Jul 26, 2014 - Explore Loribeth Pierson's board "Teff Recipes", followed by 107 people on Pinterest. Heat a 12-inch nonstick skillet over high heat. Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US. Remove and let cool. Place plastic wrap or foil between successive pieces so they don't stick together. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. In a large mixing bowl, combine the flour and water (and yeast if you're using it). Injera is traditionally made from Teff flour but you can also use buckwheat or wheat flour. Injera does not easily stick or burn. 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. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. 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. Pour in the teff as well as the cardamom, cinnamon, … 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 You must have JavaScript enabled in your browser to utilize the functionality of this website. Drizzle a teaspoon of oil. Finished injera will be thicker than a crepe, but thinner than a pancake. When you are ready to cook the Injera, add 1/4 cup warm water, the two salts, and vinegar and mix well. Whisk the salt into the batter. Injera makes a healthy alternative to wheat flour crepes. 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*) … This is how I make Injera. 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