Injera With Teff Flour Recipe

Authentic Injera (Ethiopian Flatbread) The Daring Gourmet

WebInjera is the traditional accompaniment to Doro Wat, Ethiopia’s famous spicy chicken stew, and together these constitute the …

Rating: 4.7/5(70)
Total Time: 96 hrs 20 minsCategory: Side DishCalories: 146 per serving1. *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.

Preview

See Also: Ethiopian teff injera recipeShow details

Injera (Ethiopian Flatbread) Recipe EatingWell

WebIngredients 2 cups teff flour 1 cup barley flour 1 cup corn flour 1 cup self-rising flour 1 teaspoon active dry yeast 6 cups lukewarm …

Category: Healthy Vegan Bread RecipesCalories: 216 per servingTotal Time: 73 hrs 35 mins1. Combine teff flour, barley flour, corn flour, self-rising flour and yeast in a large bowl. Slowly add water and whisk until no lumps remain. The consistency should be thinner than bread dough but thicker than crêpe batter. Cover and let stand at room temperature for 3 days.
2. Pour off the water that's risen to the top of the batter and reserve. Whisk the batter until smooth. If necessary, add the reserved water, 1 tablespoon at a time, until the batter is thin and pourable, like a slightly thicker crêpe batter. Cover and let stand at room temperature for 1 hour.
3. Heat a large cast-iron skillet over medium heat. Pour 1/2 cup batter into the pan, tilting and swirling to create a thin layer. The batter should spread easily. (If it's too thick, whisk in 1 tablespoon of the reserved water--do not add tap water.)
4. When small holes start to form in the batter, cover the pan and cook until the edges are dry and lifting up, about 45 seconds. Run a spatula underneath and transfer to a wire rack to cool. Repeat with the remaining batter. (If the injera starts to stick, brush the pan with 2 teaspoons canola oil.) Do not stack the injera until completely cooled. Serve immediately or wrap in plastic until ready to serve.

Preview

See Also: Injera recipe teff onlyShow details

Injera Chef Marcus Samuelsson

WebInjera Recipe. 2 cups teff flour or whole-wheat flour (don't use stone-ground flour) 1 cup all-purpose flour. 1 1/2 teaspoons baking soda. 1 teaspoon salt. 1/2 …

Preview

See Also: 100% teff injera recipeShow details

Injera (Fermented Ethiopian Teff Flatbread) Yang's …

Web2 cup teff flour 4 cup water divided 3/4 tsp salt 1/2 tsp baking soda (optional) 1/4 cup ghee or any healthy oil of your choice Instructions Put 2 cups of teff flour in a glass or ceramic bowl. Add 3 and half cups …

Preview

See Also: Teff flatbread recipeShow details

Ethiopian Injera – 100% Teff flatbread. Vegan Glutenfree Recipe

Web1/4 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. Cover with a …

Preview

See Also: Easy injera bread recipeShow details

Injera (Ethiopian Sourdough Flat Bread) CarbUp, Low …

Web1¼ cups water Directions: Stir yeast into to 1½ cups lukewarm water until dissolved. Stir in your teff flour (and barley flour if using). Work the flour into the water until you get a thick paste. Use the …

Preview

See Also: Bread Recipes, Sourdough RecipesShow details

How To Make Authentic Injera – The Teff Company

WebMany renditions of this simple starter use yeast, baking powder, mineral water, or even beer to speed up the process or enhance the results. Below is the traditional method using just water and Maskal Teff® flour. Click …

Preview

See Also: Share RecipesShow details

Soft, Fluffy Teff Bread (GlutenFree, DairyFree) Dish by …

WebIn a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), teff flour, psyllium husk powder, baking powder, salt, instant yeast, and sugar together. 3. Add Wet Ingredients …

Preview

See Also: Bread RecipesShow details

Printable Injera Recipe – The Teff Company

Web1 cup (188g) Maskal Teff® flour 2 cups (473g) lukewarm or room-temperature water Materials Medium-sized, non-reactive container with lid – preferably clear and a wide …

Preview

See Also: Share RecipesShow details

Teff and Barley Injera (Ethiopian FlatThin Bread) Food.com

Webingredients Units: US 4 lbs teff flour 1 lb barley flour 1 teaspoon dried yeast 1 cup self-rising flour water (as required) directions Starter - mix the yeast with one cup of warm …

Preview

See Also: Barley Recipes, Bread RecipesShow details

Injera Recipe Food Network Kitchen Food Network

WebInjera is served with stews, both meat-based and vegetarian; a torn-off piece of the flatbread is used to pick up the accompaniments. Save Recipe Ingredients Deselect All 2 cups …

Author: Food Network KitchenSteps: 4Difficulty: Easy

Preview

See Also: Food RecipesShow details

Teff Flour: Uses, Nutrients, and Benefits Healthline

WebTeff can be cooked and eaten as a whole grain or ground into flour and used to make baked goods, breads, pastas, and traditional Ethiopian injera. Nutrition facts of …

Preview

See Also: Share RecipesShow details

[Question] Lowcarb version of Injera bread? (Ethiopian cooking)

WebI have been scouring the googles for a recipe for Injera bread, or a substitute flour to use instead of Teff, that would have a similar end result texture and/or flavor to Injera bread. …

Preview

See Also: Bread RecipesShow details

Injera (Ethiopian Sour Flatbread) Recipe The Spruce Eats

WebGather the ingredients. In a large mixing bowl, stir or whisk the teff flour, all-purpose flour, and salt until well combined. Add the water, stirring or whisking until …

Preview

See Also: Bread RecipesShow details

Ye'tef Injera (Teff Sourdough Crepes) Oregonian Recipes

WebDay 1: Make the injera batter. Sift the flour and fenugreek into a large nonreactive bowl. Add the Ersho starter and water and whisk until smooth and well …

Preview

See Also: Crepes Recipes, Sourdough RecipesShow details

Injera Nutrition Information livestrong

WebCalories, Fat, Carbs and Protein One serving of injera bread has 379 calories. Because it is cooked in a pan with oil, there are 1.2 grams of fat per serving, …

Preview

See Also: Share RecipesShow details

The World's Healthiest "Carb"? A Close Look at Injera, …

WebInjera was by far the easiest thing to make. First, you need the batter. The batter is simply water, yeast and teff flour mixed together and left to sit for three days (which is probably what gives injera its …

Preview

See Also: Share RecipesShow details