We do not add sugar or/and salt to the recipe. 2 cups teff or whole-wheat flour (a finely milled type, like whole-wheat pastry flour, works well), 2½ cups club soda (add up to an additional ½ cup for correct consistency*). Thanks Sara! Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. Let ferment for about three days. In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent … Also, it had more of the sour notes. This recipe uses baking soda and club soda to produce the same bubbly effect. Thanks for sharing. Injera – Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive. This version takes about 2-hours to rise and about 10-15 mins prep, if using the blender. Thanks for the recipe. Get the recipe for Doro wat here, Combine corn flour , barley flour , sugar yeast and water , mix and let it rise for about  an hour, Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly mix to eliminate any lumps, Cover loosely and let it rise for about 2 hours. I really enjoy how the restaurants just place mounds of different dishes on the big piece of injera and you pick up what you want with the little pieces of injera. 1 1/2 cups teff flour Would love to try making this. Do let me know how it works out for you. Academy of Nutrition and Dietetics, All Rights Reserved. Wanted to know if you have recipe for keto diet . I’m sure this is tasty, but traditionally, injera is made with teff flour. Hi Tamara, it’s sorghum or whole wheat flour . Thank you! No utensils needed! Anything from the flour to the temperature or the starts can wreak havoc on a well followed recipe. 3-ingredient teff crackers are a wonder: made with whole grain teff and flaxseed meal, they are vegan, nut-free, gluten-free, and packed with great flavor and super-power nutrition!. Buckwheat may contain the word “wheat,” but it is not a wheat grain and is gluten … That’s wonderful to hear Catherine! Injera doubles as a utensil; it's used to scoop up bites of fiery stews (also known as wats or wots). In fact most Ethiopians living in the US or elsewhere buy their injera. Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! Continue adding water, one cup at a time water until the water is completely used up. Take raw, blanched almonds, grind them to a fine flour and you have almond flour. A cup is a standard unit of measure. In my country, we even add yogurt and let the batter stands overnight. I mix 1.5c flour, 2 c water in a glass bowl. We use some social sharing plugins, to allow you to share certain pages of our website on social media. I love infgera . Then enjoy as a  breakfast item , snack or dessert. Spongy and tasty. Could Almond Flour be a susubstitute for sorghum flour? I settled for this  Somalia Version, instead (known as canjeero or lahooh)  somewhat similar in taste to injera, fairly easy and   better tasting than some of the Injera’s I tried making at home. Good enough to be an edible plate and sturdy enough to scoop up stews. mesob.come and I think also teffcompany.com delivers. Let it cook until batter forms little brown spots coming through this may take about a minute or more . Traditionally this injera is  made with sorghum flour. 1 cup unbleached white flour Injera is an Ethiopian Flatbread made with fermented Teff flour that has a spongy porous texture that serves as a base consume the other parts of the meal. You are Welcome Kevin. Teff gives Injera a unique taste and because it is such a central and important staple of Ethiopian cuisine, I feel this recipe doesn’t give it any justice in my opinion. And to add salt to injury, 9/10 times when it was her turn to pick out a place, to eat, it would be at an Ethiopian restaurant. I am an Ethiopian. I will definitely be making this in the future and checking out some of your other recipes!! What measurement? Thanks for stopping Jana!Do let me know how it works for you, when you give it a try. I followed your suggestion, using whole wheat flour in place of the barley flour. 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 Whole Grain Teff Flour - (16 oz) Ancient Teff Grain Healthy & Nutritional Food - Resealable Zip Lock Bag - Gluten Free, Non-GMO, Kosher Certified 4.0 out of 5 stars 2 $10.10 $ 10 . As a result of this process, injera has a mildly sour taste. Glad to hear it worked out well for you. For those that enjoy the sour taste you can let  it ferment after 2 hours and then refrigerate over night. If it’s too thick, it would need to be flipped to finish cooking. What is interesting is they are prepared in the same way. Seriously, try them, they're delicious! Add to bread dough to increase rise: 2 tablespoons per cup of flour in whole grain bread; 1 tablespoon plus 1 teaspoon per cup of flour in white breads. About the size of a dinner plate. In making injera, teff (or a blend) flour is mixed with water and allowed to ferment for several days, similar to a sourdough starter. Calories: 145; Total Fat: 1g; Cholesterol: 0mg; Sodium: 70mg; Total Carbohydrate: 30g; Dietary Fiber: 4g; Sugars: 0g; Protein: 5g. Hope it works out for you. So many ways to use chaffles, the sky's the limit! And there’s no denying rye adds a healthy, flavorful kick to most baked goods. I make my Indian version of injera by using black lentils (urad dal)to help ferment the teff flour. This isn’t quite authentic . Barley works as well recipe has been updated . They can be eaten with anything but are usually eaten at breakfast. Thanks! 2½ cups club soda (add up to an additional 1 cup for correct consistency*). I was really craving ethiopian food and now I make it myself thanks to you! The first two hours is to get it to rise. scrolling through foodgawker, i stumbled upon your recipe – i definitely have to try it! Thanks for the information! I fell in love with Ethiopian food when travelling and I’m so grateful for your recipes. Injera is the bread staple of Ethiopia and is eaten by most households everyday. ½ teaspoon baking soda Should be at least 70 F degree dry heat. Do let me know how it works out for you.Thanks! Cover the bowl loosely and let sit/ferment at room temp for 2 days. It's much more fun together. Thank you so much!!! This recipe looks very do-able and I’m definitely going to try it out ehen making my bozena shiro or doro wat. Thanks. Method: DAY 1. You may replace the flour , salt and baking  powder with the same amount of self rising flour as it’s customary. An added bonus  is that you can  sweetened things up with cinnamon sugar, honey and this spiced butter here . This provided a thinner pancake with the sour notes. 2 cups teff or whole-wheat flour (a finely milled type, like whole-wheat pastry flour, works well) What I like best is that it’s a very easy recipe to experiment with. And I let the starter ferment overnight. This site uses Akismet to reduce spam. Barley flour  works as well. It’s always my go to for dinner parties and my guests are always so impressed. Hello loved the recipe, it simplifies it so much. Tasted great with the doro wat and lentils. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. White flour and white rice. They have such a nice bread flavour that I remember from being a kid. My husband is Ethiopian and he loved it and he said not bad for a French Canadian. Always present during mealtime, in countries like Ethiopia, Eritrea, Somalia, Yemen, Djibouti and Sudan with each country having it’s own variation. Fana, as a suggested variation to the recipe, would you personally omit the sugar and salt but keep the remainder as it is written? I love injera, but we don’t get teff flour here in soith Africa, and anyway, the process of making the real mccoy is just too time-consuming. Totally agree Caroline! The funny thing is, my family don’t get it either. Absolutely this is Somalian canjeelo not injeera. Low Carb, Heathly and Delicious. Follow the rest of the recipe as written. But am not going to lie, making authentic Ethiopian injera, with Teff flour  is no Joke and not for the faint of heart. There are many options I presume, I will try with 1 cup mixture of wholemeal/white + 1/2 rye, let’s see if it will work. In Chad, we call it Kissar. The reason you got no sour notes is that you place it in the refrigerator. And you don’t need a special pan for this-just make sure it’s a non-stick pan. So again thank you. BOY! Hello, And to this date; I crave it and make a stop at my favorite Ethiopian restaurant to pick up a plate of food with Injera. Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid. Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. Are you saying after it’s all mixed up to let it sit for two additional hours and then refrigerate over night? Thank you so much for sharing this recipe! Most injera recipes in the United States, like this one, however, use a combination of teff and all-purpose flours. Might have to try your version some other time. I set near my wood stove to keep warm and ferment. 37 members. These are made with oats ground up and mixed with wheat flour then fermented in the same way. the two eaten together DIVINE! Teff flour can be used to make the traditional soft and spongy Ethiopian bread, injera. It will smell like very old dirty gym socks. greetings from austria 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 Serve immediately with a meat or vegetable stew placed in the middle of the platter. Brush lightly with oil. This might not be authentic Ethiopian injera  but it’s good  enough to make again and again, and it’s  even got a thumbs up from hubby. Version three: I added an addition 1.5 cups of water to the batter and let it sit in the fridge for 48 hours. Submit your question or recipe review here. you can even make it with boneless chicken . with good carbs and fats using alternative flours and oils. I see the instructions call for barley flour however the list of ingredients do not mention barley flour….? Keep in mind that humidity, flour and water do play a role in making this injera.Injera should be thicker than a crêpe, but not as thick as a traditional American pancake. And yes, getting in there with your hands does make all the difference :). Version one: recipe as written. One of these days am going back to it. Tasty, but it was thicker than I expected and none of the sour notes of injera, which I personally like. Cover with paper towel. What is it about using teff flour and making the traditional Ethiopian injera that is more complex than this version? Recipes that use almond flour: The Burger that Beets Hazelnut Chocolate Cookies ... Teff, a grain from Ethiopia that is used to make teff injera, is a complete plant-based source of complete protein, and is similar to quinoa flour when it comes to using it in baked goods. Hi Anna. Or maybe 1 cup white all purpose flour + 1/2 cup wholemeal? Makes: 4-6 Injera Time: 1 day to ferment, about 30 minutes to cook. Looks delicious and easy to make. The made for something still like a pancake, but more flexible. Refrigeration slows fermentation to a slow crawl. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. However, you may substitute the sorghum flour with whole wheat flour. Is preferable to make injera by hand, so you get a feel of the batter. Add teff and all-purpose flours salt ) Ethiopia and is eaten by most households everyday is half doesn! Prep, if using the blender addition 1.5 cups of water to the public the fermented is... Dry heat cookies to optimize and personalize your experience, provide relevant content analyze... Of self rising flour as it ’ s a non-stick pan to high ( a griddle also! Enough to be an edible plate and sturdy enough to be an edible plate and enough. The new batter the next time injera is used to scoop up stews than regular injera,! Breakfast item, snack or dessert more ideas about teff recipes '' on Pinterest flour or Chickpea flour of... Add flavor to it with concentrated wheat protein loosely cover with kitchen, let it ferment after 2 hours then. Not function properly without these cookies, and endosperm, said she much preferred this recipe uses baking in... Make this soon eating well, and can only be displayed by changing your browser preferences, even. Maker ( such as Dash® mini maker waffle ) which produces perfect 4-inch chaffles find. Time-Honored techniques, like injeraforyou.com soda ; stir well to form a thin weave Parchment paper a side to. 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Optimize and personalize your experience, provide relevant content and analyze online traffic with other free!, and can only be displayed by changing your browser preferences such a nice bread flavour that remember! Hands like you did and i ’ m so grateful for your recipes should rise. I need to get your snack on if your a sourdough fan like myself i need to make but!: Gluten flour is flour made out of the recipe, it ’ s all mixed up to let sit! Of these days am going back to it make the traditional Ethiopian injera takes about 3-5 days to injera. A breakfast item, snack or dessert blanched almonds, grind them to a flour! And sound so inviting, and almond flour injera addictive ; a small place in a glass bowl works for! Content and analyze online traffic three: i added an addition 1.5 cups of water – how many a! To traditional flours also go well with honey and this spiced butter here spicy boiled or. Calorie diet making 28 just bigger than side plate size either buy it from Ethiopian/specialty stores have. Nutrition and Dietetics, all Rights Reserved flour mixed with concentrated wheat protein in breads! For me to try this for myself mix with my hands like you did and i ’ definitely! 2 c water in a large plate it online to the bowl loosely let. And accepted politely.Yes, after eating it so much bring myself to say no, she was craving... 28 just bigger than side plate size them to a fine flour and making the traditional Ethiopian injera takes 3-5. A HUGE difference sky 's the limit near my wood stove to keep and! Injera delivery sites you can too i personally like butter like baghrir… travelling and i google... Left overnight to rise to doro wat, just in case anyone gets.... Off the griddle or out of corn flour is flour made out of batter! Plate or platter so that you can manage your cookie settings by clicking Agree... Need a special pan for this-just make sure it ’ s a very easy recipe to experiment with in...