WebInjera (American-style Ethiopian Bread) (1 cup, pieces) contains 20g total carbs, 19.2g net carbs, 0.9g fat, 3.4g protein, and 89 calories. Net Carbs 19.2 g Fiber 0.8 g Total Carbs …
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WebStir in shrimp and cook until pink and no longer translucent, about 2-3 minutes. Transfer shrimp to plate and keep warm. Pour wine into pan and cook 2-3 …
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To make Injera: Whisk together the teff, flour, baking soda, and salt in a large bowl. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. Strain through a sieve or strainer to remove any lumps.
Self Rising Flour Replacement – You may replace the flour , salt and baking powder with the same amount of self rising flour as it’s customary. How to make Injera? Combine corn flour, sorghum, sugar, yeast, and water. Mix and let it rise (See photos 1-4) In another large bowl, combine flour, salt, and baking powder and sugar
Injera is a sourdough-risen and spongy flatbread that is a staple in Ethiopia. It relies on flour made from teff, which is part of the lovegrass family, and produces seeds as tiny as poppy seeds. It is nutrient-dense and gluten-free.
Immediately cover the pan with a loose-fitting lid and let the injera cook for 2~3 minutes. Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or a plastic wrap. Repeat with the remaining batter. Stack the injera on top of each other.