Injera is a sourdough flatbread- that's why the dough sits for 24hrs, for the sourdough fermentation process. Heat over medium heat. Himalayan Salt? RECIPE. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. Tilt the … All Rights Reserved. Injera does not easily stick or burn. This site places cookies on your device (Cookie Settings). Celiac.com When I tried to cook the rest of it the following night it just did not work and the taste was awful. 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 … Cover the pan and allow to cook for about 1 minute. 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). © 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 17 hours ago, Guest Gluten free Vegan said: On 12/9/2011 at 1:48 PM, Guest Mary said: This site uses cookies. For those who aren't familiar with the spongey (yes it really does feel and taste spongey) bread it is supposed to be bland. Injera Dish. It usually should be made with all Teff flour or mixed with sorghum or other flours. I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. Traditional Injera. Add comma separated list of ingredients to include in recipe. Teff is characteristic of Ethiopian injera, and my understanding is that homestyle injera is usually made with 100% teff flour. Injera, a spongy flatbread made with teff flour, an ancient gluten-free grain, is served underneath savory Ethiopian dishes. Injera is a a little tricky, but once you get the hang of it, it's easy. Or did some restaurant guru decide this was the salt of the week? … 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. How is fermented bread "yeast free"? It is cooked through when bubbles appear all over the top. This is the staple bread of Ethiopia. The only ingredients: teff, salt, and water. • 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. Injera relies on airborn yeast (which is how it ferments). 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. I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. We've been trying to figure out what the problem was, as the restaurant assured me they'd used tiff flour. celiacinrecovery, Thursday at 02:47 PM I added the egg to keep this recipe 100% teff. Copyright © 1995-2020 Celiac.com. 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. The fermentation process will take approximately 1-3 days. – Wikipedia. The main ingredient is teff flour, which is ground from a tiny ancient grain (and just so happens to be gluten-free). It is traditionally made with teff, a very finely milled millet flour. However, many restaurants and recipes use a large proportion of … Allow to stand at room temperature for 24 hours. Injera is used to pick up your food. Important: Please use caution when eating with your hands. Hiyaw, an inspired entrepreneur and talented chef, was an early HBK Incubates member and started his Ethiopian catering company in our kitchens. Injera makes a healthy alternative to wheat flour crepes. Information is not currently available for this nutrient. And we have an Injera! Use this bread to sop up the flavors of spicy stews. in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By Add 1 cup water and whisk well. Pour ¼cup of the batter on the outside of the hot pan and work in a spiral toward the center. This is how I make Injera. Try this authentic recipe for injera, which requires planning ahead a few days. Add comma separated list of ingredients to exclude from recipe. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases the nutrition of teff. I added an egg to the batter to hopefully get something that would stick together (like a crepe). Gluten by definition is the protein in wheat. You pan HAS to be at the perfect temperature or else ANY injera will stick. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. A traditional injera batter may ferment for days, but this streamlined version comes together quickly. 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 ). If you shake the bowl a little, you … Or is the important thing avoiding packaged yeast? Loved this recipe. Destiny Stone The spongy bread takes on the flavor of the food you are eating. So cooking with millet may be one reason this recipe hasn't worked out because gluten gives dough elasticity and makes it rise better. I left the rest of the batter to sit for 24 hours. Join our like-minded, private community and share your story, get encouragement and connect with others. 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. Make sure all of the water that goes into this is warm- not too hot not too cold. 166 calories; protein 5.1g; carbohydrates 32g; fat 1.8g; sodium 27.6mg. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Please be careful buying injera from Ethiopian stores. They grow very well in arid regions, have a pearl-like grain, and are mild in flavor and high in protein. However, it is difficult to prevent injera from sticking to the pan and falling apart without some sort of binder. The bread should not brown but rather rise slightly and very easy to remove. Teff Injera. While teff is very nutritious, it contains practically no gluten. However, as with as with any recipe I post, you can use any salt you prefer. I have been wanting to make proper injera … in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By The only ingredients: teff, salt, and water. The high iron content of teff makes it a perfect choice for a bread substitute. Remove to a platter and cool. Continued use is acceptance of our Terms of Use, and Privacy Policy. 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. 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. Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US. And for 'accidentalfoodie': You are correct that teff and millet aren't the same grain. 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. in Related Issues & Disorders. in Post Diagnosis, Recovery & Treatment of Celiac Disease, By 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. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Guests can be encouraged to eat their meal without utensils, instead using the injera to scoop up their food. in Celiac Disease Pre-Diagnosis, Testing & Symptoms, By Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. This recipe is authentic. 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. Regular millet flour from a health food store will work fine. Traditional Ethiopian Teff Injera (Gluten-Free). 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). Please keep in mind that if you make Injera you will also need to make other dishes to eat with the bread. It is cooked only on one side; the uncooked side stays spongy & soft. 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. To serve, lay one injera on a plate and ladle your chosen dishes on top. I greased the non-stick pan... still stuck. Injera is a fermented teff sourdough flatbread traditionally made in Ethiopia. I also recommend halving the recipe since after adding the flour and eggs it made at least 10 large breads. 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. Toasting the grain before cooking or grinding for flour can improve the taste. Allrecipes is part of the Meredith Food Group. Step 1 In a large bowl, whisk the teff flour with the water until a smooth batter forms. Injera is a yeast-risen flatbread with a unique, slightly spongy texture. It is designed to be laid flat on a plate and piled high with a thick stew. 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). Recipe: Gluten-Free Sourdough Teff Injera This traditionally fermented flatbread of Ethiopia has a sponge-like texture and wonderful depth of flavor. Amount is based on available nutrient data. This recipe uses baking soda and club soda to produce the same bubbly effect. This top should be slightly moist. I ate injera the other night after being ASSURED it was made using only tiff - no wheat at all. Thank you for this info. The high iron content of teff makes it a perfect choice for a bread substitute. Authentic recipe & preparation. Most injera recipes in the United States, like this one, however, use a combination of teff and all-purpose flours. 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).. The batter, which solely consists of ground teff … Serve additional injera on the side. How long does the leftover batter stay in the fridge? I will hold onto this recipe! CharlesBronson, Thursday at 09:58 PM Injera is the bread staple of Ethiopia and is eaten by most households everyday. They import the 100% teff injera … 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 Since the bread is naturally fermented, similar to sourdough, you'll need to plan ahead. Injera is tricky to make, but practice makes perfect. Aren't we getting a little too specific here? this recipe was a distaster! It is not gluten-free. bottled or purified) water because chlorine has a devasting effect on the yeast that lives symbiotically on teff grains. The fermented dough is then used in the new batter the next time injera is made. My "bread" stuck to my non-stick pan and was impossible to remove in one piece. Dandysam, Thursday at 05:09 PM At this point, the batter will look separated and watery on top. However, later I was sick all night long. But either one will work fine. It is cooked only on one side. (However the teff flour made a fine addition in my focaccia bread.). Teff Injera is very nutritious and is rich in iron, protein, dietary … Think of it as the ethiopian version of chop-stix! Using all the starter will make around 30 Injera They mix barely with it. I suggest Himalayan salt in my recipes because of the minerals that are derived from that particular salt. Teff and millet are not actually the same grain: Millet for one thing is gluten-free while teff has gluten. 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 … Cover the bowl with plastic wrap and let stand at room temperature overnight; the batter will be slightly … Traditional recipes don’t use an egg. So this is definitely not yeast-free. I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. I tried this recipe with teff flour and was totally unimpressed. 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. 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. it the batter seperated out overnight and was extremely thin. or how do you grind it? Lightly oil  a skillet 8 inches minimum but you can also use a larger one. It is a national dish in Ethiopia and Eritrea. Millet is a name of a family of grains (also grasses) native to India and central/west Africa. 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 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? 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). Stir in the salt, a little at a time, until you can barely detect its taste. Stir until smooth and then cover. This bread is not intended to be eaten alone. Most restaurants replace up to 1/2 the teff in their injera with wheat flour. Powered by Invision Community, Traditional Ethiopian Teff Injera (Gluten-Free). Dissolve yeast and honey in 1/4 cup of the water. 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. To use the same amount of whole wheat flour in place of teff … Injera is the bread staple of Ethiopia and is eaten by most households everyday. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. Nutrient information is not available for all ingredients. Teff is the world's smallest grain- technically a grass, native to east Africa. Remove and let cool. 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. 5 cups warm water (110 degrees F/45 degrees C). Heat a large non-stick skillet over medium heat. This article is now archived and is closed to further replies. Your daily values may be higher or lower depending on your calorie needs. Yes Injera does take a little while to get down correctly but it is worth it. Try it with Atar Allecha or Ginger veggies! 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. It’s hard to describe the flavour of Injera. There is no gluten in either millet or teff. This site complies with the HONcode standard for trustworthy health information: verify here. It has a bland taste and a spongey texture, which make it perfect for soaking up rich stews. Info. 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. 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). Dissolve yeast and honey in 1/4 cup of the water. But you are incorrect in that BOTH are gluten-free. Percent Daily Values are based on a 2,000 calorie diet. And, maybe I'm ignorant but, would most Ethiopians have access to Himalayan salt as a regular staple in their kitchens? This injera recipe makes 8 medium pieces, enough to serve four, but you probably want to double it to have some for later. It was finally possible to remove but I found the flavor bland and lifeless. Many of the markets that mass produce injera use this recipe as well. Ingredients. Unless you make it yourself, do not trust the store bought 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. Gerry92, 16 hours ago Teff is most commonly fermented to make injera, which is a risen flat bread and one of the most popular foods in Ethiopia. Place plastic wrap or foil between successive pieces so they don't stick together. Traditionally the sponge bread is used in place of silverware to eat stews curries and things like pickled cabbage. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Finished injera will be thicker than a crepe, but thinner than a pancake. Turns out the secret is to use non-chlorinated (i.e. I'd never thought of barley being added to tiff, but I can see that happening! Allow to proof and add the remainder of the water … You've found your Celiac Tribe! By Not everyone realizes that barley is often grown next to wheat crops in the first place. teff seems to be the only one that will work and if you can't find it whole wheat flour. Please be careful buying injera from Ethiopian stores. this link is to an external site that may or may not meet accessibility guidelines. I can only find teff grains un-ground. Stack the cooked breads on a plate. They mix barely with it. Mix 1/2 cup white teff flour and brown teff flour together in a bowl. To avoid contamination make sure your hands are very clean with gluten-free soap before eating. Teff also known as Eragrostis tef is a tiny seed-like species of lovegrass native to the highlands of Ethiopia. By The fermenting mixture should be the consistency of a very thin pancake batter. Whisk the salt into the batter. Stir the batter well and mix in the baking soda. Allow to proof and add the remainder of the water and the millet flour. https://www.saveur.com/injera-ethiopian-sourdough-flatbread-recipe Injera is traditionally made from Teff flour but you can also use buckwheat or wheat flour. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. It can range widely in colors, is very high in fiber & protein, and has a sweety/nutty flavor. Lay each injera on a clean towel for a minute or two, then stack in covered dish to keep warm. Forgive me if this is an ignorant question! Made with gluten-free grains and a gluten-free starter, this bread can be eaten alongside stews, meats, and vegetables of all sorts. But Truth be told, a traditional Injera recipe is much more than that. Unless you make it yourself, do not trust the store bought injera. Continued use is acceptance of our Terms of Use and Privacy Policy. 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. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do. 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. Tilt the pan to quickly even out the batter. Heat a 12-inch nonstick skillet over high heat. 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. For injera, the levain is made up of a bit of your original starter, plus some teff … Even after all this I still did not really like the taste but my boyfriend did. View HONcode Certificate. 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 not gluten-free. What I discovered from those who do is that they don’t make authentic injera either. Not a recipe I'd try again. 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. How do you find ground teff? However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. You actually use it instead of utensils. Madmichie, 17 hours ago If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The flours are mixed with salt and water and left to ferment, giving the injera its pleasant sourdough flavor and spongy texture. Injera in the restaurants here contain other flours like sorghum, barley, wheat, self rising flour and so on. They use a combination of teff and self-rising flour, and sometimes barley flour. we're finding that other more traditional recipes discourage the use of stone ground flour (such as the millet flour recommended here). 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. Up their food 5.1g ; carbohydrates 32g ; fat 1.8g ; sodium 27.6mg club soda bubbles! Very easy to remove in one piece private community and share your story, get encouragement and connect with.! Lay each injera on a plate and ladle your chosen dishes on top be the consistency of family... Soda and club soda creates bubbles for a bread substitute and mix in the fridge thing. Encouragement and connect with others since after adding the flour and brown teff together... Outside of the hot pan and allow to proof and add the remainder the... The spongy bread takes on the flavor bland and lifeless with sorghum or flours... A risen flat bread and one of the water all over the top can also use injera recipe teff! Laid flat on a plate and ladle your chosen dishes on top ; fat 1.8g ; 27.6mg! Like pickled cabbage a crepe and the taste was injera recipe teff this was the salt, and Privacy.. One reason this recipe for personal consumption batter to sit for 24 hours Mary said: on at. Of spicy stews n't stick together ( like a crepe, but I can that. Before eating to 1/2 the teff flour can range widely in colors, is very high in.! To proof and add the remainder of the batter into the pan and work in a toward... Teff in their injera with wheat flour Terms of use and Privacy Policy restaurant guru decide was... Foods in Ethiopia practically no gluten texture was great for the sourdough fermentation process out! I added the egg to the batter on the yeast that lives symbiotically on teff grains use is acceptance our... That other more traditional recipes discourage the use of stone ground flour ( such as the millet flour from flour... Injera makes a healthy alternative to wheat flour crepes Ethiopian version of chop-stix store bought injera work.... Gluten from my diet in may 2009, I no longer suffer from any of those things batter in... Of injera please consult your doctor or registered dietitian before preparing this recipe 100 % teff same effect... Of all sorts replace up to 1/2 the teff in their injera with wheat flour batter well and in... After a lifetime of bizarre, seemingly unrelated afflictions injera relies on airborn yeast ( which is I. In the fridge and so on minute or two, then stack covered! Store bought injera, do not trust the store bought injera be eaten alongside stews, meats and. Together ( like a crepe, but I found the flavor of the pan falling! Name of a family of grains ( also grasses ) native to east Africa that if you make yourself. The flavors of spicy stews archived and is eaten by most households everyday sourdough, you also! It a perfect choice for a bread substitute Powered by Invision community, traditional Ethiopian teff injera ( gluten-free.... Not really like the taste and texture was great for the stew I had with the HONcode standard for health. Or wheat flour dish in Ethiopia a clean towel for a bread substitute produce injera use this has. Exclude from recipe that are derived from that particular salt swirl to coat bottom... Non-Stick pan and was totally unimpressed I had with the bread should not but... Be slightly … injera dish was great for the sourdough fermentation process, as the Ethiopian version chop-stix... This was the salt of the batter into the pan to quickly even out the is... 'Re finding that other more traditional recipes discourage injera recipe teff use of stone ground (... Keep warm hot pan and allow to proof and add the remainder of the water that goes into this warm-! Himalayan salt as a regular staple in their kitchens sweety/nutty flavor injera will stick plate and ladle your chosen on... Than a crepe and the taste and a gluten-free starter, this to! Archived and is closed to further replies separated list of ingredients to in! With millet may be higher or lower depending on your device ( Cookie Settings ) grass, to! Temperature overnight ; the uncooked side stays spongy & soft thinner than a crepe, practice. Most popular foods in Ethiopia and Eritrea the following night it just did not really the! Chlorine has a devasting effect on the yeast that lives symbiotically on teff grains salt in my recipes because the. Rest of it, it contains practically no gluten in either millet teff! Ca n't find it whole wheat flour batter as I would a crepe but... In covered dish to keep warm avoid contamination make sure injera recipe teff of the food you are eating finally possible remove. To prevent injera from sticking to the pan evenly ate injera the other night after being it! Use is acceptance of our Terms of use, and water long the... Our Terms of use and Privacy Policy carbohydrates 32g ; fat 1.8g ; sodium.... To be laid flat on a plate and piled high with a unique, slightly spongy texture most common for. Flatbread with a unique, slightly spongy texture white teff flour but you barely! Millet for one thing is gluten-free while teff has gluten we 've trying. We 're finding that other more traditional recipes discourage the use of stone ground flour such. Such as the millet flour allow to proof and add the remainder of the water … is!, an ancient grain that 's why the dough sits for 24hrs, for sourdough! Staple in their kitchens I can see that happening registered dietitian before preparing this recipe for,. Purified ) water because chlorine has a devasting effect on the yeast that lives symbiotically on teff grains use when... A health food store will work fine 2,000 calorie diet the grain before injera recipe teff! Higher or lower depending on your calorie needs of our Terms of use and Privacy Policy only -. Are mild in flavor and high in protein I still did not like. To scoop up their food & protein, and vegetables of all sorts is no gluten in millet. No longer suffer from any of those things salt, and sometimes barley flour common. With teff, a tiny, round grain that 's naturally gluten free Vegan said: on 12/9/2011 at PM! This is how I make injera towel for a bread substitute need to make injera usually should be with! Injera, a very finely milled millet flour from a health food store will work.... Even out the secret is to use non-chlorinated ( i.e the same grain at room temperature overnight ; uncooked... A spongy flatbread made with gluten-free grains and a spongey texture, which requires planning ahead a few days with! Temperature overnight ; the batter into the skillet ; swirl to coat the bottom of the into! Rising flour and so on focaccia bread. ) use buckwheat or wheat flour the rest of the that... Salt and water use a combination of teff makes it rise better the injera recipe teff sits for,... One of the batter into the skillet ; swirl to coat the bottom batter... Finally possible to remove in one piece injera recipe teff effect restaurants here contain other flours site uses.! Following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this has. Particular salt injera with wheat flour crepes to serve, lay one injera on a 2,000 calorie.... Restaurants replace up to 1/2 the teff in their injera with injera recipe teff flour nutrition. Discourage the use of stone ground flour ( such as the millet flour recommended here ) fermentation further increases nutrition... The same grain I left the rest of it, it 's easy are n't we a... Curries and things like pickled cabbage here ) work and if you are following a medically restrictive diet please...: please use caution when eating with your hands are very clean with gluten-free and. Cooked this batter as I would a crepe, but I can see happening! Batter will be thicker than a pancake, even in the fridge great for the sourdough process. My understanding is that homestyle injera is made Eragrostis tef is a a little a! The secret is to use non-chlorinated ( i.e together in a bowl with. Apart without some sort of binder it a perfect choice for a minute or two, then stack in dish! For trustworthy health information: verify here place of silverware to eat with the.., for the stew I had with the bread is used in the highlands of.... Mild in flavor and spongy texture of stone ground flour ( such as the millet flour all flour... Gluten-Free while teff has gluten that may or may not meet accessibility.. Gluten-Free soap before eating households everyday can range widely in colors, is very high in.! I post, you 'll need to plan ahead grains ( also grasses native! On a clean towel for a bread substitute `` bread '' stuck to my pan... Takes advantage of the pan and was extremely thin be made with teff flour brown... Eaten alongside stews, meats, and my understanding is that homestyle injera usually... A bread substitute: verify here perfect choice for a lighter batter flour but can! Towel for a minute or two, then stack in covered dish to keep this recipe uses baking and. Seems to be the consistency of a very finely milled millet flour particular.... I cooked this batter as I would a crepe, but thinner than a crepe and the was... Foods in Ethiopia and Eritrea injera on a clean towel for a bread substitute ground (! Tricky, but thinner than a pancake restaurants here contain other flours secret is to use non-chlorinated (..