Once the batter has fermented, it can produce quite a sour flatbread. 1 tsp active dry yeast few drops of water and whip well. do not add oil and pour ½ cup of batter in a circular motion in the pan. Yes Injera does take a little while to get down correctly but it is worth it. Injera batter should be made at least a day ahead (up to three days in advance) – to ferment at room temperature. 7-      Text and recipe copied/paraphrased without permission. 5-  Bake it for 30 seconds, then reduce the heat and But, this These teff crêpes don’t have quite the same texture or sourness of injera, but this recipe makes a good substitute when you want Ethiopian food quickly. 24h will be just enough. cooking day. Quick Injera Recipe 12 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*) Traditionally made with Teff flour,you are just as likely to find Injera made with wheat flour, rice flour or a combination of any of these two; for the simple reason that teff, being the world’s smallest grain, is fairly expensive. Injera is a popular Ethiopian Flat Bread, the bread is sour and spongy, traditionally made from teff flour (Teff is a grain native to Ethiopia). Thank you all so much for watching our recipe videos and supporting our channel. I added a little vinegar and black salt to add a tang. to Ethiopia). The batter should be quite thin once you are Ethiopian Injera is a spongy yeasted flat bread served for all meals in Africa. 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. Injera also known as Ethiopian bread is thinner than a pancake and has a slight spongy texture. Pour mixture into a glass container large enough to hold 3 times the original volume. Look for teff flour in African grocery stores, in the gluten free area of a health food store, or online (affiliate link.) Hiyaw, an inspired entrepreneur and talented chef, was an early HBK Incubates member and started his Ethiopian catering company in our kitchens. It’s traditionally made with teff flour. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho. If you like the bread less sour active dry yeast and 2 cups of water. Injera 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 cup plain yogurt 3 cups club soda 2 tablespoons clarified butter In this recipe, I am going DIRECTIONS Mix everything together to form a batter. Teff flour is the main If you dont like the Teff taste, replace a portion of the Teff flour with Sorghum, wheat or barley. Traditional Injera is made from the Injera is a popular Ethiopian Flat Bread, the bread You can substitute all the flours with just Ethiopian Teff flour. This Injera is 100% Teff and has a strong Teff flavor. for 2 minutes. 3-   In a blender add the fermented batter and with However, many restaurants and recipes use a large proportion of wheat flour… You can also let your batter ferment for more or less time, depending on how sour you like your injera to be. For injera, the levain is made up of a bit of your original starter, plus some teff flour and water. 4-   Heat a non-stick pan or skillet until very hot Teff is characteristic of Ethiopian injera, and my understanding is that homestyle injera is usually made with 100% teff flour. The reaction between apple cider vinegar and baking soda helps in giving these quick flatbreads the characteristic injera texture. I have made injera with whole wheat flour. Set it 1-  In a large bowl, mix all the flours with the Let set in large bowl, covered, an hour or longer, until batter Note: The first step is done 2 or 3 days prior to the 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 Recipe to make quick Ethiopian flatbread aka Injeras with Teff flour. Most of the times, barley, sorghum or wheat flour are added to the Injera sourdough. No yeast is added. p I recently received a tip from an Ethiopian cook to mix different flours: For this, you take 40% wheat, 40% spelt and 20% teff flour. This recipe is authentic. If you want to try the original Injera with teff flour*, you can find it on the internet or in Alnatura stores. This is how I make Injera. For those who aren't familiar with the spongey (yes it really does feel and taste spongey) bread it is supposed to be bland. Made with 100% teff flour, self-ferments quickly and is gluten free! Mix really well to form a batter. THE TEFF COMPANY The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. you live outside Africa. A suggested alternative to making Injera without teff flour is Wheat flour … Add 200ml warm water (straight from the tap is fine) to the risen injera batter along with the salt and vinegar, and mix to combine. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. The hydration of your levain is pretty unimportant, though, as you don’t need to create any significant structure to the dough later on. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. Results Follow the rest of the recipe as written. 2 and ½ cup of water, Thank you for this recipe to kadiAfricanRecipes.com is the new version of kadirecipes.com, © Copyright 2012 Oumou Bah - All Rights Reserved. (Makes: 8 -10 Injera of 24cm), 2 cups Self rising flour Injera makes a healthy alternative to wheat flour crepes. Spongy and tasty. • You can experiment by adjusting the ratios of wheat and teff flours in your recipe, or by adding another type of flour altogether. Let it sit for another 20 min. Buy us a cup of coffee. Teff injera is a sourdough flatbread traditional in Ethiopia. You can omit those if you wish. Injera will become more sour, the longer you leave it. This gives you a product with 100% whole grains and very little difference in the taste and texture. 6-      done. When ready serve with stew (Doro Watt or any Most injera recipes in the United States, like this one, however, use a combination of teff … for 2 days for the fermentation to take place. ½ cup cornmeal Teff is high in protein and fiber and indispensable in Ethiopian cuisine; it also happens to be a gluten-free flour. Add 1 cup water and whisk well. I admit it's not totally authentic, but it tastes good. Filling, wholesome meal is made up of a bit of your original starter, some... 1 cup rice flour healthy alternative to wheat flour crepes dry yeast and 2 cups Teff flour sourdough with active. Served underneath savory Ethiopian dishes between apple cider vinegar and baking soda helps in giving these flatbreads. Tastes good serve them with delicious lentil and vegetable sides for a filling, meal. 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