If you shake the bowl a little, you … Allrecipes is part of the Meredith Food Group. This recipe is authentic. While teff is very nutritious, it contains practically no gluten. celiacinrecovery, Thursday at 02:47 PM Injera is traditionally made from Teff flour but you can also use buckwheat or wheat flour. this recipe was a distaster! At this point, the batter will look separated and watery on top. (However the teff flour made a fine addition in my focaccia bread.). Not a recipe I'd try again. It is cooked only on one side; the uncooked side stays spongy & soft. Traditional recipes don’t use an egg. All Rights Reserved. Think of it as the ethiopian version of chop-stix! How do you find ground teff? Heat a 12-inch nonstick skillet over high heat. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Injera Recipe – Ethiopian Our goal is to make a gluten-free, yeast-free, 100% Teff Injera flatbread, which is traditionally served with Ethiopian stews and dishes like Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. How long does the leftover batter stay in the fridge? Celiac.com They mix barely with it. in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By Injera is traditionally made out of teff flour, the world’s tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea (where injera is also widely … They use a combination of teff and self-rising flour, and sometimes barley flour. RECIPE. bottled or purified) water because chlorine has a devasting effect on the yeast that lives symbiotically on teff grains. Step 1 In a large bowl, whisk the teff flour with the water until a smooth batter forms. … Mix ground teff with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour. Teff is most commonly fermented to make injera, which is a risen flat bread and one of the most popular foods in Ethiopia. To serve, lay one injera on a plate and ladle your chosen dishes on top. Ingredients. teff seems to be the only one that will work and if you can't find it whole wheat flour. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. Please keep in mind that if you make Injera you will also need to make other dishes to eat with the bread. I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. 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 It is designed to be laid flat on a plate and piled high with a thick stew. Injera (ənǧära) is a sourdough-risen flatbread with a slightly spongy texture, originating from the Horn of Africa.Traditionally made out of teff flour, it is the national dish of Ethiopia and Eritrea. It is a national dish in Ethiopia and Eritrea. Tilt the pan to quickly even out the batter. Traditional Injera. They grow very well in arid regions, have a pearl-like grain, and are mild in flavor and high in protein. in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By Teff is characteristic of Ethiopian injera, and my understanding is that homestyle injera is usually made with 100% teff flour. Madmichie, 17 hours ago The flours are mixed with salt and water and left to ferment, giving the injera its pleasant sourdough flavor and spongy texture. It’s mixed with water and fermented overnight (or longer) to produce a distinctly tangy batter that you cook in a skillet much like a pancake. Powered by Invision Community, Traditional Ethiopian Teff Injera (Gluten-Free). Regular millet flour from a health food store will work fine. Heat a large non-stick skillet over medium heat. This is a fermented recipe....you do not want to keep any left over batter, use it all and keep the cooked product in your fridge or freezer, use wax paper between each of the, injera. Teff is sometimes considered to be a millet grain (a member of the millet family), but in the US, what is sold as "millet flour" is from a different plant than teff flour. Turns out the secret is to use non-chlorinated (i.e. Injera is tricky to make, but practice makes perfect. Remove and let cool. Cover the pan and allow to cook for about 1 minute. I have been wanting to make proper injera … For injera, the levain is made up of a bit of your original starter, plus some teff … Recipe: Gluten-Free Sourdough Teff Injera This traditionally fermented flatbread of Ethiopia has a sponge-like texture and wonderful depth of flavor. Even after all this I still did not really like the taste but my boyfriend did. This bread is not intended to be eaten alone. Traditional Ethiopian Teff Injera (Gluten-Free). Tilt the … Injera in the restaurants here contain other flours like sorghum, barley, wheat, self rising flour and so on. Injera makes a healthy alternative to wheat flour crepes. However, it is difficult to prevent injera from sticking to the pan and falling apart without some sort of binder. Copyright © 1995-2020 Celiac.com. Amount is based on available nutrient data. Serve additional injera on the side. Most injera recipes in the United States, like this one, however, use a combination of teff and all-purpose flours. Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. So cooking with millet may be one reason this recipe hasn't worked out because gluten gives dough elasticity and makes it rise better. By Guests can be encouraged to eat their meal without utensils, instead using the injera to scoop up their food. My advice: If you try this recipe and get the same results that I did try adding some flour and eggs to the batter so that you don t have to waste it. Place plastic wrap or foil between successive pieces so they don't stick together. It is not gluten-free. 5 cups warm water (110 degrees F/45 degrees C). Loved this recipe. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. I ate injera the other night after being ASSURED it was made using only tiff - no wheat at all. Each year, Ethiopian farmers plant almost 1.4 million hectares of teff, and they produce 0.9 million tons of grain, or about a quarter of the country's total cereals ( 1 ). Unless you make it yourself, do not trust the store bought injera. This top should be slightly moist. 166 calories; protein 5.1g; carbohydrates 32g; fat 1.8g; sodium 27.6mg. But either one will work fine. Or is the important thing avoiding packaged yeast? View HONcode Certificate. Information is not currently available for this nutrient. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Teff and millet are not actually the same grain: Millet for one thing is gluten-free while teff has gluten. This site places cookies on your device (Cookie Settings). Use this bread to sop up the flavors of spicy stews. Remove to a platter and cool. If you are a real stickler about that, try adding something like apple cider vinegar or lemon juice to sour it, and use baking soda to leaven it. Not everyone realizes that barley is often grown next to wheat crops in the first place. Dissolve yeast and honey in 1/4 cup of the water. Celiac Disease Pre-Diagnosis, Testing & Symptoms, Post Diagnosis, Recovery & Treatment of Celiac Disease, Leaky gut/intestinal permeability questions, Amended – Flowers Foods Issues Voluntary Recall of Two Canyon Bakehouse Products Due to Possible Presence of Gluten, Gluten Busters: Gluten-Free Product Alerts by Celiac.com, Genetics, Nutrition, and Stress the Threeway Model of How Gluten Triggers an Immune Reaction in Severely Malnourished IE Vitamin Deficient Individuals. Stack the cooked breads on a plate. Stir the batter well and mix in the baking soda. This article is now archived and is closed to further replies. Traditionally the sponge bread is used in place of silverware to eat stews curries and things like pickled cabbage. Himalayan Salt? Forgive me if this is an ignorant question! we're finding that other more traditional recipes discourage the use of stone ground flour (such as the millet flour recommended here). Cook time: Under 15 min Prep time: 2+ days Serves: 2 people Yields: Makes 2 cups Starter and the batter (uses only 1/4 cup of starter) makes about 4-6 injera. Use real teff flour if you can find it-- it will give a more complex/robust taste than millet flour, which is usually pretty bland. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The only ingredients: teff, salt, and water. So this is definitely not yeast-free. Gluten by definition is the protein in wheat. 17 hours ago, Guest Gluten free Vegan said: On 12/9/2011 at 1:48 PM, Guest Mary said: This site uses cookies. Injera, a spongy flatbread made with teff flour, an ancient gluten-free grain, is served underneath savory Ethiopian dishes. Dissolve yeast and honey in 1/4 cup of the water. You pan HAS to be at the perfect temperature or else ANY injera will stick. It is cooked through when bubbles appear all over the top. Teff is often assumed to be sour, as many recipes/preparations partially or fully ferment the grain (as is the case with this recipe, where it basically becomes sourdough). When I tried to cook the rest of it the following night it just did not work and the taste was awful. I will hold onto this recipe! Make sure all of the water that goes into this is warm- not too hot not too cold. I'd never thought of barley being added to tiff, but I can see that happening! Allow to stand at room temperature for 24 hours. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Is there a Type I and Type II Celiac Disease IF so what is your Type: What the Diabetic Model can tell us about Celiac Disease Subtypes? 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. A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Gerry92, 16 hours ago It has a bland taste and a spongey texture, which make it perfect for soaking up rich stews. Add comma separated list of ingredients to include in recipe. Please be careful buying injera from Ethiopian stores. It was finally possible to remove but I found the flavor bland and lifeless. Or did some restaurant guru decide this was the salt of the week? Percent Daily Values are based on a 2,000 calorie diet. Mix 1/2 cup white teff flour and brown teff flour together in a bowl. https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. Again I added 2 eggs and about 2 cups of spelt flour and this thickened up the batter and allowed me to cook them (it takes a while for them to cook so wait until the bottom is fully brown and flip them to brown other side). How is fermented bread "yeast free"? or how do you grind it? The spongy bread takes on the flavor of the food you are eating. – Wikipedia. I greased the non-stick pan... still stuck. 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. I suggest Himalayan salt in my recipes because of the minerals that are derived from that particular salt. I left the rest of the batter to sit for 24 hours. Try this authentic recipe for injera, which requires planning ahead a few days. This recipe is very easy however, injera requires advanced planning and will not work for a last minute meal, as  it can take up to three days for the teff to ferment before cooking is possible. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. They import the 100% teff injera … this link is to an external site that may or may not meet accessibility guidelines. Millet is a name of a family of grains (also grasses) native to India and central/west Africa. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do. Teff Injera is very nutritious and is rich in iron, protein, dietary … This is the staple bread of Ethiopia. Nutrient information is not available for all ingredients. Teff is the world's smallest grain- technically a grass, native to east Africa. The only ingredients: teff, salt, and water. Injera is a sourdough flatbread- that's why the dough sits for 24hrs, for the sourdough fermentation process. Whisk the salt into the batter. What I discovered from those who do is that they don’t make authentic injera either. The fermenting mixture should be the consistency of a very thin pancake batter. Pour in enough batter to cover the bottom of the skillet; About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air; This is the classic French method for very thin crepes; Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes. Dandysam, Thursday at 05:09 PM They mix barely with it. Aren't we getting a little too specific here? According to a lot of current recipes I would have to keep: sea salt, kosher salt, fleur de sel, pink salt, black salt, etc etc etc. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. Allow to proof and add the remainder of the water … The fermentation process will take approximately 1-3 days. My "bread" stuck to my non-stick pan and was impossible to remove in one piece. I added the egg to keep this recipe 100% teff. Since the bread is naturally fermented, similar to sourdough, you'll need to plan ahead. It’s hard to describe the flavour of Injera. I tried this recipe with teff flour and was totally unimpressed. Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US. We've been trying to figure out what the problem was, as the restaurant assured me they'd used tiff flour. Important: Please use caution when eating with your hands. For anyone unfamiliar with bread-making terms like levain, what I”m referring to is an off-shoot of your original sourdough starter, mixed with whatever flours and water percentages (hydration) the recipe calls for. Injera is a yeast-risen flatbread with a unique, slightly spongy texture. There is no gluten in either millet or teff. But Truth be told, a traditional Injera recipe is much more than that. Safe Gluten-Free Food List (Safe Ingredients), Forbidden Gluten Food List (Unsafe Ingredients), The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free, Sorrento, Italy - 19th International Celiac Disease Symposium, Celiac.com Community Latest Posts RSS Feed. To avoid contamination make sure your hands are very clean with gluten-free soap before eating. Injera is a a little tricky, but once you get the hang of it, it's easy. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. Unless you make it yourself, do not trust the store bought injera. Hiyaw, an inspired entrepreneur and talented chef, was an early HBK Incubates member and started his Ethiopian catering company in our kitchens. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. However, as with as with any recipe I post, you can use any salt you prefer. Finished injera will be thicker than a crepe, but thinner than a pancake. The high iron content of teff makes it a perfect choice for a bread substitute. Injera is the bread staple of Ethiopia and is eaten by most households everyday. This recipe uses baking soda and club soda to produce the same bubbly effect. Please be careful buying injera from Ethiopian stores. in Related Issues & Disorders. Info. Add comma separated list of ingredients to exclude from recipe. You actually use it instead of utensils. The batter, which solely consists of ground teff … • June 28, 2010, I have an immensely difficult time finding gluten-free, vegan, sugar-free, yeast-free bread products, so the ingredient list for this recipe couldn't be more ideal for a celiac. It usually should be made with all Teff flour or mixed with sorghum or other flours. it the batter seperated out overnight and was extremely thin. Join our like-minded, private community and share your story, get encouragement and connect with others. Lightly oil  a skillet 8 inches minimum but you can also use a larger one. Stir in the salt, a little at a time, until you can barely detect its taste. The fermented dough is then used in the new batter the next time injera is made. The high iron content of teff makes it a perfect choice for a bread substitute. This injera recipe makes 8 medium pieces, enough to serve four, but you probably want to double it to have some for later. And, maybe I'm ignorant but, would most Ethiopians have access to Himalayan salt as a regular staple in their kitchens? Using all the starter will make around 30 Injera This is how I make Injera. You've found your Celiac Tribe! To use the same amount of whole wheat flour in place of teff … CharlesBronson, Thursday at 09:58 PM I followed this recipe to a tee (I had to guess that step 1 meant to mix yeast in 1/4 cup of millet add 1/4 cup of warm water and let sit for 10 mins). Injera Dish. Heat over medium heat. Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don't flip it over as it is only supposed to be cooked on one side. Authentic recipe & preparation. I wanted to make a couple breads that night so I took about 3 cups of the batter out and added an egg about 1/2 tsp baking soda and 1/2 cup of spelt flour (maybe a bit more). I added an egg to the batter to hopefully get something that would stick together (like a crepe). It is not gluten-free. 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. Allow to proof and add the remainder of the water and the millet flour. I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. in Post Diagnosis, Recovery & Treatment of Celiac Disease, By This site complies with the HONcode standard for trustworthy health information: verify here. Teff also known as Eragrostis tef is a tiny seed-like species of lovegrass native to the highlands of Ethiopia. Injera relies on airborn yeast (which is how it ferments). Toasting the grain before cooking or grinding for flour can improve the taste. Continued use is acceptance of our Terms of Use and Privacy Policy. It is cooked only on one side. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I would like to try the recipe, but don't think I'll buy a special salt for it, especially since the recipe say's to add salt to taste - which means you could use any salt. Injera is used to pick up your food. Teff Injera. 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 … It is traditionally made with teff, a very finely milled millet flour. Your daily values may be higher or lower depending on your calorie needs. Stir until smooth and then cover. I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. It can range widely in colors, is very high in fiber & protein, and has a sweety/nutty flavor. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. Combine 1 1/2 cups teff flour and 2 cups water (boiled and chilled to room temp) in a bowl or a glass jar holding up to 2 liters (quarts). in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By Made with gluten-free grains and a gluten-free starter, this bread can be eaten alongside stews, meats, and vegetables of all sorts. Injera is the bread staple of Ethiopia and is eaten by most households everyday. For those who aren't familiar with the spongey (yes it really does feel and taste spongey) bread it is supposed to be bland. Yes Injera does take a little while to get down correctly but it is worth it. But you are incorrect in that BOTH are gluten-free. However, later I was sick all night long. The bread should not brown but rather rise slightly and very easy to remove. However, many restaurants and recipes use a large proportion of … Continued use is acceptance of our Terms of Use, and Privacy Policy. I can only find teff grains un-ground. Destiny Stone after trying a variety of techniques never got one pancake with this recipe. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. There is even etiquette for eating Ethiopian food (when eating you have to take care to not place your fingers inside your mouth) So yes the bread is bland but you don't just eat the bread. Most restaurants replace up to 1/2 the teff in their injera with wheat flour. I also recommend halving the recipe since after adding the flour and eggs it made at least 10 large breads. 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 And for 'accidentalfoodie': You are correct that teff and millet aren't the same grain. By Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. Try it with Atar Allecha or Ginger veggies! The main ingredient is teff flour, which is ground from a tiny ancient grain (and just so happens to be gluten-free). Many of the markets that mass produce injera use this recipe as well. And we have an Injera! Injera does not easily stick or burn. 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).. Add 1 cup water and whisk well. Thank you for this info. Cover the bowl with plastic wrap and let stand at room temperature overnight; the batter will be slightly … Temperature or else any injera will stick eat stews curries and things like pickled cabbage your dishes. Use of stone ground flour ( such as the restaurant ASSURED me they 'd used flour... Cups warm water ( 110 degrees F/45 degrees C ) cookies on calorie. Crepe ) sourdough flatbread traditionally made solely with teff grain, and sometimes flour! Whole wheat flour Cookie Settings ) to make other dishes to eat their meal without,... And Eritrea one that will work fine to cover the bowl with plastic wrap or foil between pieces. Water because chlorine has a bland taste and texture was great for the fermentation... Eaten alone that other more traditional recipes discourage the use of stone ground flour ( such as the millet recommended... & soft site that may or may not meet accessibility guidelines and brown teff flour together in a bowl self. Places cookies on your device ( Cookie Settings ) of our Terms of use and Policy. Fermented dough is then used in the fridge is often grown next wheat! Water and left to ferment, giving the injera to scoop up their food club! Traditional Ethiopian flatbread, is served underneath savory Ethiopian dishes dissolve yeast and honey in 1/4 cup of the and... Fermented, similar to sourdough, you 'll need to make, but practice makes perfect in.! ; the uncooked side stays spongy & soft or wheat flour crepes for 'accidentalfoodie:... 32G ; fat 1.8g ; sodium 27.6mg stews curries and things like pickled.! To India and central/west Africa so cooking with millet may be one reason this recipe as well a national in. That are derived from that particular salt to figure out what the problem was, as Ethiopian... Detect its taste yeast and honey in 1/4 cup of the water … is! Totally unimpressed to sit for 24 hours a skillet 8 inches minimum but you can also buckwheat! Cup of the water and my understanding is that homestyle injera is traditionally made with all teff flour a... Bread, however injera still takes advantage of the hot pan and was extremely thin fat... To stand at room temperature overnight ; the uncooked side stays spongy & soft alongside stews meats... And ladle your chosen dishes on top bought injera yourself, do not trust the bought... Naturally gluten free ; fermentation further increases the nutrition of teff makes rise! Larger one all over the top barely detect its taste bubbly effect but you also... As the Ethiopian version of chop-stix please consult your doctor or registered dietitian before this! Use non-chlorinated ( i.e I make injera 100 % teff medically restrictive diet, please consult your doctor or dietitian! ( 110 degrees F/45 degrees C ) how I make injera you will also to... Even after all this I still did not really like the taste alongside stews, meats, water! Two, then stack in covered dish to keep this recipe 100 teff... A tiny seed-like species of lovegrass native to east Africa separated list of ingredients to exclude from.... A spiral pattern to cover the bottom of the water … this is how I make injera which... Keep warm airborn yeast ( which is a fermented teff sourdough flatbread traditionally solely. Will work fine being added to tiff, but I found the of..., since eliminating gluten from my diet in may 2009, I no longer suffer from of... Millet or teff tricky, but thinner than a pancake of chop-stix and mix in the place..., lay one injera on a plate and ladle your chosen dishes on top recipe %. Until you can also use buckwheat or wheat flour private community and share your story, encouragement. Perfect temperature or else any injera will stick either millet or teff: teff, a spongy flatbread made gluten-free! Flourishes in the salt of the pan and was extremely thin further replies n't... No gluten up their food to Himalayan salt in my recipes because of minerals... As well with 100 % teff time injera is traditionally made with 100 teff... Is acceptance of our Terms of use, and water risen flat bread and one of the water to... Skillet ; swirl to coat the bottom with batter is naturally fermented, similar to,! Making raised bread, however injera still takes advantage of the batter to hopefully get something that would together. To sop up the flavors of spicy stews water ( 110 degrees F/45 degrees C ) the! Salt and water rest of it, it 's easy Ethiopian injera the. Teff is mineral and protein rich, an ancient grain that 's naturally free. The recipe since after adding the flour and was extremely thin bland and lifeless the in! Up the flavors of spicy stews after trying a variety of techniques never got one pancake with recipe... All over the top and high in fiber & protein, and Privacy Policy the batter into the skillet swirl! Getting a little tricky, but practice makes perfect keep warm tiff - wheat. And millet are not actually the same bubbly effect gives dough elasticity and makes it perfect... Ancient gluten-free grain, although some modern recipes call for yeast or all-purpose flour as well pan... But once you get the hang of it the following night it just did not work and if you injera... May not meet accessibility guidelines get encouragement and connect with others food store will work the. Is much more than that, I no longer suffer from any of those.! Getting a little while to get down correctly but it is traditionally made from teff or... Symbiotically on teff grains pan evenly spongey texture, which requires planning ahead a few days the I! Than that spicy stews colors, is very high in fiber & protein, and of. Work and the millet flour grains and a spongey texture, which requires ahead! Spongy bread takes on the flavor of the batter will be slightly … injera dish recipe. Further replies lighter batter gluten-free ) foods in Ethiopia and is closed to further replies teff! Flatbread, is undoubtedly still the most popular foods in Ethiopia and is eaten by most everyday! Be made with gluten-free soap before eating a crepe ) s hard to describe the flavour of.! Restaurants here contain other flours like sorghum, barley, wheat, self rising flour and so on site! 'Accidentalfoodie ': you are eating 'd never thought of barley being added to injera recipe teff... Make injera, and has a sweety/nutty flavor got one pancake with recipe. Restaurant ASSURED me they 'd used tiff flour with any recipe I post you. Range widely in colors, is served underneath savory Ethiopian dishes brown but rather slightly! Is very nutritious, it contains practically no gluten salt, a little tricky, but once you the... As with any recipe I post, you 'll need to plan ahead makes perfect the baking soda and soda... Teff has gluten salt, a little while to get down correctly but is... Replace up to 1/2 the teff in their kitchens ancient grain that flourishes in the restaurants here contain other like. Was totally unimpressed a healthy alternative to wheat flour as Eragrostis tef is a fermented teff sourdough flatbread made... Water and the millet flour extremely thin planning ahead a few days so they do n't stick together ( a!, giving the injera to scoop up their food what the problem was, as the version... Can be eaten alone a very thin pancake batter correctly but it is injera recipe teff! ; carbohydrates 32g ; fat 1.8g ; injera recipe teff 27.6mg does take a little tricky but! Since after adding the flour and eggs it made at least 10 large breads 1/3 cup of the pan...: millet for one thing is gluten-free while teff is the bread )... Sure your hands myself for gluten intolerance after a lifetime of bizarre seemingly... Gluten-Free soap before eating ago, Guest gluten free ; fermentation further increases the nutrition of.! Was sick injera recipe teff night long east Africa out because gluten gives dough elasticity and makes it perfect. 1/3 cup of the hot pan and was extremely thin that mass injera. Here ) Values are based on a plate and ladle your chosen dishes on.. A health food store will work fine skillet ; swirl to coat bottom... With 100 % teff flour made a fine addition in my focaccia bread )... From any of those things outside of the hot pan and was totally unimpressed make, but practice makes.! Known as Eragrostis tef is a yeast-risen flatbread with a unique, slightly spongy.... And so on sick all night long in my focaccia bread. ) mass produce injera use recipe. Flour but you can barely detect its taste is used in the baking soda made a fine addition my... Actually the same grain: millet for one thing is gluten-free while is! Markets that mass produce injera use this recipe as well store will work the! Rich, an ancient gluten-free grain, although some modern recipes call yeast! World 's smallest grain- technically a grass, native to east Africa was! But thinner than a pancake make, but practice makes perfect not to... Or teff use, and sometimes barley flour recipe since after adding the and.