100% Teff Injera Recipe

100% Teff Injera Ethiopian Flatbread (GF)

WEBJun 16, 2019 · Mix the teff and water in a glass bowl or measuring cup. Leave it somewhere warm to ferment for 6-24 hours. It should develop …

1. Mix the teff and water in a glass container. Leave it somewhere warm to ferment for 12-24 hours. It should develop into a nice bubbly starter pretty quickly.
2. When you are ready to cook, beat in one egg and add salt to taste (about 1/2 tsp).
3. Heat a non-stick skillet on medium heat and lightly oil.
4. Put in a small amount of batter, then turn the skillet around so that it forms a thin pancake (though not as thin as a crepe).

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Authentic Injera (Ethiopian Flatbread) The Daring …

WEBFeb 17, 2017 · Gluten-based flours (e.g. wheat and barley) will yield a much different texture than 100% teff. In the pictures and recipe below I'm …

1. *See blog post for detailed instructions*NOTE: Using mostly or all teff (which is the traditional Ethiopian way) will NOT produce the spongy, fluffy injera served in most restaurants which are adapted to the western palate and use mostly wheat, sometimes a little barley, and occasionally a little teff added in.
2. In a large mixing bowl, combine the flour and water (and yeast if you're using it). Loosely place some plastic wrap on the bowl (it needs some air circulation, you just want to keep any critters out) and let the mixture sit undisturbed at room temperature for 4-5 days (the longer it ferments, the deeper the flavor). (Depending on what kind of flour you're using, you may need to add a little more water if the mixture is becoming dry.) The mixture will be fizzy, the color will be very dark and, depending on the humidity, a layer of aerobic yeast will have formed on the top. (Aerobic yeast is a normal result of fermentation. If however your batter forms mold on it, it will need to be discarded.) Pour off the aerobic yeast and as much of the liquid as possible. A clay-like batter will remain. Give it a good stir.
3. In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter. I added about 2/3 cup water but this will vary from batch to batch. The batter will have a sweet-soured nutty smell.
4. Heat a non-stick skillet over medium heat. Depending on how good your non-stick pan is, you may need to very lightly spray it with some oil. Spread the bottom of the skillet with the injera batter - not as thin as crepes but not as thick as traditional pancakes. Allow the injera to bubble and let the bubbles pop. Once the bubbles have popped, place a lid on top of the pan and turn off the heat. Let the injera steam cook for a couple or so more minutes until cooked through. Be careful not to overcook the injera or they will become gummy and soggy. Remove the injera with a spatula and repeat.

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