Dies ist eine Hirse Art aus der Familie der Süßgräser und in Europa nur schwer zu bekommen. I will continue to experiment, though I doubt becoming a millionaire is in the cards for me, lol! I recommend starting with 36 hours (that is, a day and a half ahead of cooking the injera) and working up if you'd like it to be more sour. It is my understanding that it is the slow fermentation of the leet over several days that gives injera it’s sour taste, not the teff itself. I’ll have to do that myself soon. Level off the cup with the back of a knife. Samuel, a co-owner of the store, is very helpful. The other side will be spongy looked, softer, will lots of deep holes, sort of surface of the moon-like. I use a 12" flat-bottom skillet with straight sides with a lid. You just tear off a piece and fold it over a mound of stew on your plate, pinch off a bite, and pop it into your mouth. I hope this is helpful to you. I have buckwheat, whole wheat and rye. It will never be perfectly smooth but will be much less grainy than in the beginning. I’d love to know about the starter. Hi, Marie, Injera ist in Äthiopien und Eritrea schon fast eine Art Grundnahrungsmittel und wird gerne zu Ragouts und Eintöpfen, dem äthiopischen Wot gereicht. Please visit my Store for more information. I usually feed my starter the night before so it is very active in the morning. Traditional Injera Making.JPG 4,288 × 2,848; 4.04 MB. It will be ready to bake when full of air bubbles and with a strong sour taste. So, this recipe is designed to satisfy the needs of busy Americans who do not have the time nor desire to maintain the leet (batter for those of you who don’t know what this is). How long will this injera keep – and what’s the best way to keep it? Add salt and mix. If you let it cool a little, it will lay flat when you pull it to its correct position with little or no harm to the bread. Even though my sourdough wasn’t rising to double. I no longer have teff on hand because I gave up… will this be just as good with some other flour? My favorite, which I created after posting this recipe, is made with teff and whole white wheat (whole wheat pastry flour). If you have a dehydrator, you can easily dry the seasoned wedges or squares of injera in there without having to babysit them. Please remember to rate it if you haven’t already. You can keep injera for a few days but in my opinion, it is better to make just what you will use at one time. I tried 5 days once and found it too sour for our tastes. One should be used as a the plate for Ethiopian stews. Teff is so pricey. Thanks! Thank you so much. If you can't find teff at your grocery store, first see if your city has a Whole Foods or a … You can find the starter recipe and more on the recipe page, or you can just go to this link. Hint: never flip the injera, and don’t let it brown. 6. And I messed up the quantities a bit. Thank you! I have tried making injera with just teff, and with teff and barley. It turned out great and was such a pleasant surprise to me. Hahahaha… Thank you, Jafar, for so aptly addressing my impending senility. I hope this answers your question. I was wondering if a ktichenaid could be used in place of a blender. To those who prefer a whole grain option, I’ve learned since making this video that you can substitute whole wheat pastry flour or whole white wheat flour for the all-purpose flour in this recipe, and you will have injera with 100% whole grain. I’ve also eaten 100% teff injera at Ethiopian restaurants that are no better than my sad attempts, rubbery and unsatisfying. I'd say it has a distinctive but mild taste; the flavor or injera comes from both the teff and the souring process. I even refrigerated some of the batter and cooked it the next day which came out fine, still spongy and tasty. The fermentation process is triggered by adding ersho, a clear, yellow liquid that accumulates on the surface of fermenting teff flour batter and is collected from previous fermentations. The fermentation process can take up to 2 or 3 days, depending on your climate. Living in South America and not having access to teff for many years, I've tried a few of those recipes. You can get a much better price if you buy it in bulk. The batter will be a thin consistency, similar to batter for blintzes, but just a bit thicker. Injera batter needs to be left out for a while, at least a day, to ferment. In a blender add 4 cups water and 1 cup teff flour. Good luck! This one slipped past me. I cooled them on wax paper on a cookie rack before stacking on a plate. Since either way you need to let the batter ferment, I recommend just letting wild yeast do its thing. Happy Cooking! I’d love to know how successful your experiments are. Making injera at home in Los Angeles, you would probably use a pancake griddle, crepe maker, or non-stick frying pan. Many people prefer to leave it for 48-72 hours and some like up to 5 days. Thank you, Maureen, for your kind comments. The injera should also easily slide in the pan when shaken. Many of the restaurants no longer make their own injera. I created this quick method because Americans don’t tend to make injera daily as the Ethiopians do so we don’t keep a batter (leet) fermenting in our fridge. Even though it increases in volume, its. I really love Ethiopian food too. This is a popular Ethiopian flat bread made of a special cereal grain called Teff and self rising wheat flour. Good luck! Both are a fermented, pancake-like bread eaten as the base of the dish with other ingredients added on. I’ve not tried it myself but I know it has been done. Depending on the heat of your stove, the entire process should take 1 1/2 to 3 minutes. What I discovered from those who do is that they don’t make authentic injera either. I catch myself saying stupid things all the time. Hi, I will definitely give you a 5 star for the look of the injera and the precision of your recipe and explanation. There are bunch of YouTube videos that claim recipes from 100% teff, and I don’t think they’re being honest, there’s self rising flour somewhere! All those little holes? However, I find in the Ethiopian grocery stores that teff and barley are frequently used to make injera. I’m so glad you were successful in making my injera recipe. I made this recipe today with a rye flour sourdough starter. A hand-held whisk will work as well. Ethiopian Misir Wot – Spicy Red Lentils Without Oil. As an Amazon Associate I earn from qualifying purchases. Thank you, Anne. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. Blend on low to combine. Two of my college age grandsons are escaping the virus here while they finish classes on line. (This will overdevelop the gluten in the flour and will result in a rubbery texture.). It’s much easier to keep a sourdough starter that requires little maintenance. Whisk in the club soda, yogurt and clarified butter to make a smooth, thin batter. To insure freshness, Injera orders are prepared and shipped on Monday and Tuesday each week and delivered before the weekend. I will let you know if I have any success. The popular model electric injera skillet is set at 450F / 230C, to give you a rough idea. I don't see a need to add the dry yeast, because my injera has worked well without it. Heat a non-stick skillet with a lid on high heat. How Injera Bread Brings Together a Traditional Ethiopian Meal — Cooking in America Jebena Cafe in Seattle is one of the city's Ethiopian hubs. Turn blender up gradually until on high speed. It is always much better when it is fresh. However, there are some key differences to note. How to Make Gluten-Free Injera at Home . Do not scoop the flour from a bag or container with the measuring cup or shake the flour down … Adding cornstarch gives the injera a more pillowy texture. So, I experimented with the recipe & finally got something tasty. Injera is cooked only on one side, without flipping, so you need the lid to set the top. Obviously, I misspoke. Well, I’ve finally done it! Americans do not eat injera daily, so it isn’t cost or time-efficient to keep a batter going in the fridge. Or did you feed it just before making your injera? Heat a non-stick pan on medium and coat surface with injera batter (thicker than crepe, thinner than pancake) Continue to cook, allowing bubbles to pop; Cover pan and turn off heat, letting injera steam cook for a few more minutes; Repeat Steps 8-10 to finish batter; Place stews, curries or other dishes on top the injera and serve warm . Aus diesem Grund wird Injera außerhalb Äthiopiens und Eritreas auch oft mit Hirse- oder Weizenmehl zubereitet, auch wenn der Gesc… Any tips or scientific explanations are appreciated! But you won’t fail. Thanks. Time to pull out my Ethiopian spices, lol! I am thinking of experimenting with your recipe, Danielle, because it is so easy, but using gluten-free flours instead. Many of the markets that mass produce injera use this recipe as well. By the way, you can also use 100% whole white wheat (or whole wheat pastry flour) as a substitute for all-purpose. Teff flour resembles cocoa powder, and the batter it produces looks just like melted chocolate ice cream. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. I’m fully aware that this isn’t authentic injera, and it isn’t intended to be. Use a spoon to loosely fill your measuring cup with flour. I’m surprised that the wheat ferments differently from teff because I am able to achieve very sour sourdough bread using wheat. Allow to cook until bubbles start appearing on the top, about 1 minute. I like to use flour sack towels (I also use one for wiping the moisture from the pan's lid). Let me know how it turns out! Otherwise they will stick together and become unusable. I’ve had help along the way from friends and his family. Also I used all gluten free flour – sourdough starter as well as the batter. If you live near a major metropolitan area such as Washington, DC, or Atlanta, GA, where there are lots of Ethiopian markets, that’s your best bet for finding teff at a reasonable price. The rest should be rolled up like cigars and served on the side. While the injera is cooling begin another in exactly the same manner. Your email address will not be published. Also, can I replace corn with tapioca starch, potato starch, or arrow root powder? I have no idea what the issue is. Then (or if not, which is okay too; it all depends on what yeast is in your air), go ahead and stir the batter well. With a jug pouring the injera dough 5.JPG 2,272 × 1,704; 1.34 MB. For example the moisture on the lid top will cause gumminess. I've not included this step in the recipe below. If you want to replace most of the teff with wheat, I suggest you try 100% white wheat flour or whole wheat pastry flour. I often use the leet the second day and dirkosh (the crackers or chips) with the remainder. I’m sure you’re sons are going to love your Ethiopian feast. Die Konsistenz dieses säuerlichen Fladenbrots ist eher weich, vergleichbar mit unseren Pfannkuchen. They are excellent when seasoned with berbere or mitmita. To do this, crumble the yeast cube and mix it with the lukewarm water. Stay tuned for some of my Ethiopian recipes in the coming weeks and months. I hope this helps. Home » Recipes by Type » Breads » How to make injera, Ethiopian sourdough teff flabread, April 1, 2020 by Tamar Marvin Leave a Comment. After three years of experimentation, I’ve come up with a foolproof Ethiopian injera recipe that is quick and easy. The injera came out absolutely delicious, and it was such a thrill after several failed attempts. I made it today and the texture was just like injera. Turn off blender and scrape sides. Still, it isn’t authentic, but it’s delicious! If anyone has been successful making this recipe with just teff, or teff and barley, or some other combination, could you please post your recipe for others? When I tasted the injera without a dish I though it needed salt, but then we had some left over red lentil and sweet potato curry which I warmed up to eat them with. ©Time For Change Kitchen, all rights reserved, Jan 2017. I’ve found it is a very forgiving recipe. Thank you for your kind comments. Visit our I have come pretty close to a great 100% teff injera, which I prefer. Use a rubber spatula if necessary to scrape the dough from the sides of the blender. They import the 100% teff injera to sell to their customers from Ethipia. Like sourdough starter for a European-style bread, the batter picks up and nurtures wild yeast from the air that help the batter rise. Thank you for the recipe. Danielle. To make injera, teff flour is mixed with water. I have never attempted to make this with no teff at all, so I can only make a guess. Happy cooking! I also do have a large food processor. Teff is a nifty grain (that's the short story) and a specialty of Ethiopia. … It's nice and sour and has plenty of yeast activity by then. The top and bottom of the injera look a little different. I hope you enjoy making the injera. I always take the sourdough out of the fridge and scoop out what I need, then feed it and return it to the fridge. This will create excellent chips called Dirkosh. As long as you keep a sourdough starter in the fridge, you are good to go! The secret is is getting the right type and amount of bacteria in the starter. Danielle. Like you said, it’s time consuming to get the “leet Irsho” right, and it’s not suitable for busy life, but once you get it right, you can pretty much keep it as long as you want! To maintain proper fermentation, the mixture's ideal temperature exposure is between 59 and 73 F. Anything more … There are some people who are successful making it here in North America and I think you can be one of them. I do have an active sourdough. I presume I can make it a few hours ahead (so that if I fail and can come up with something else instead)? It will definitely turn your injera darker but it will be gluten free. Thanks for your delightful feedback. No one seems to know the reason, but it is believed to have something to do with climate and humidity. The injera must be completely cooled, not room temperature but rather cool to the touch, before they are stacked. Thanks, Danielle. I don’t believe I’ve ever heard from someone who has made my injera recipe with rye. When the injera has cooled completely, you may stack them on top of each other. Barley will give it a very dark color and I understand it is often used in making injera, though I’ve never used it myself, at least not without also adding teff. I bought sourdough starter and it never activated and so when I made the recipe it failed. When making injera, it’s hard to know how it will turn out; just like how I will never know who I will turn out to be. The injera not only is your plate in an Ethiopian meal but also acts as the eating utensil. Thank you! I think if anyone can pull off making injera with 100% teff while keeping it’s authenticity, it’s you! You can either serve injera flat, like a plate for the food, or roll it up and slice it into halves or thirds, for people to take as they need. Wit Injera preparation; To prepare injera you need few ingredients. All you can do is give it a try and see what happens. My husband just likes it thin and soft. I remember when I finally nailed that recipe, I was so excited. Happily, it's easy to find kosher certified teff flour; Bob's Red Mill teff flour is kosher, as is Maskal, which sells both brown and ivory varieties of teff. Preparing the batter for cooking after fermentation, Ethiopian recipes to have with your injera, Injera - Ethiopian Sourdough Teff Flatbread (parve), Ethiopian Cabbage, Carrot, and Potato Stew – Tikel Gomen, Ethiopian Stewed Yellow Split Peas – Kik alicha, Ethiopian Spicy Stewed Red Lentils – Misir Wot, Ethiopian Collard Greens – Ye’abesha Gomen. I prefer 36 hours. Frankly, I don’t know if any of those flours will work. Injera is a spongy Ethiopian sourdough flatbread made from teff flour, a grain special to Ethiopia. Not sure if it can be called Injera bread, but it was quite tasty. My only problem was an inability to make a good injera. I’ve talked with Ethiopian chefs and they say they have difficulty making it with just teff in the United States. You'll need a large, lidded skillet for the job, preferably non-stick, since the injera batter spreads out best without any greasing at all. Thanks! It isn’t as sour as real injera, but it is very close in texture and taste to the real thing. Allow batter or "leet" to rest for 15 minutes. With a jug pouring the injera dough 4.JPG 2,272 × 1,704; 1.38 MB. You may want to microwave each piece 10 seconds or so. I think you are right that the yeast floating around in our environment just isn’t the same as that of Ethiopia, and that makes all the difference. I understand those who regularly make injera keep a portion of the dough aside as starter. I’ve seen injera recipes using barley instead of wheat and I’ve seen injera made from a blend of barley and teff in Ethiopian markets. That could easily rob of its sour flavor. In Ethiopia is the easiest thing to make because of the friendly temperature, humidity level, altitude, and the types of bacteria to the starter. An optional next step is to cook a small portion of the dough, then add it back in to the rest of the (raw) dough. it's used as a utensil!) Good luck with your experimentation! I think 100% whole wheat will be too dense. This past weekend I made my yummiest injera ever and want to share with my readers the slight variations I made to the basic instructions. I've had the most success using 2 parts wheat flour (either all-purpose or whole wheat) to 1 part teff flour. « Uri Buri's Green Remoulade for Grilled Fish (dairy). In Ethiopia, injera is made with 100% teff all the time. Would that work? It’s definitely a big hit in my house! It sounds like great gluten-free injera, congratulations!! I haven’t made Ethiopian food since beginning the quarantine two months ago. Test the teff by rubbing a bit of wet dough between your fingers. If you do it while still hot, you will make a gummy spot on the injera. Well, I’ve finally done it! It is quite easy to adjust the recipe to smaller portions that you will use quickly. Take care, Danielle. Do you have any clue as to what i could have done wrong? Cook briefly, until bubbles form and the edges start to lift from the pan. If your fermented batter has a watery layer on top of it (like in the photo above on the left—it's the dark stuff), pour it off into the sink. I have Kittee Berns Teff Love , vegan Ethiopian Cooking and have the spices. Note- if for some reason you have accidentally folded an edge of the injera over itself while transferring to the cloth to cool (it happens to the best of us), allow it to cool slightly before attempting to straighten the injera. 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. I’ve tried a whole lot of recipes and was just about to give up when I came across this your recipe, so thank you so much for sharing your knowledge! Who cares as long as it works? Thank you for your question. Making crepes has never been so quick and easy. Yes, you can make it a couple of hours ahead. You can tell when the teff is ready when it is no longer very grainy. Injera is an Ethiopian flatbread with a consistency somewhere between a crepe and a pancake. That’s what I’m going for. Cover and continue cooking until the edges of the pancake begin to lift from the sides of the pan and begin to curl. Can you explain how you made your sourdough starter? Add the warm water and salt. Great idea for quarantine food! I let it ferment for another day or two and then added water to make it the right consistency for a crepe. With a jug pouring the injera dough 2.JPG 2,272 × 1,704; 1.44 MB. In Ethiopia, injera is made by pouring in concentric circles working toward the middle. I made 1/4 of the recipe and made 5 6” rounds to begin to get a feel for the recipe. Thank you for your insightful comments and your encouragement. Simply plug the crepe maker in to let it heat up, spread a thin layer of batter and watch it cooks in seconds. Injera wird traditionell aus Teff Mehl zubereitet. I’m so sorry my injera recipe didn’t meet your expectations. Stir in the salt. Do not scoop the flour from a bag or container with the measuring cup or shake the flour down into the cup to level it off. 5. Barley contains gluten so I must avoid it. As moisture accumulates on the inside of the lid, wipe it off with a paper towel or a clean cotton cloth so the moisture does not drop onto the injera and cause gummy spots. Thank you so much for the five stars and for taking the time to discuss injera-making with me. Slide onto a clean cloth on a countertop or table. They use a combination of teff and self-rising flour, and sometimes barley flour. While the blender is still running, add baking powder and cornstarch. Here's how to mix the two: In a mixing bowl, combine the flours and salt. Amazing recipe! The leet with teff and barley fared better, but I don’t like it as much as I like my version. Some people freeze injera or buy it frozen, but I find that the quality of the injera suffers from freezing. It features family-tested kosher recipes from my Israeli-American, globally-inflected kitchen. It's made from batter that's fermented—meaning, left out at room temperature for a day or three—then cooked over high heat so that it forms lots and lots of spongy little "eyes." , thin batter authentic, but just a bit thicker sons are going to be factor. I finally nailed that recipe, i ’ ll keep plugging away at it perhaps... Very similar to cook pancakes of French crepes from someone who has made my injera was great... Wird gerne zu Ragouts und Eintöpfen, dem äthiopischen Wot gereicht long time oil which the. Off any liquid that has accumulated on top of the pancakes and the precision of your pan with! Onto the hot pan, begin by at the beginning and taste to the touch, before they are made. Teff only pan cake, made usually from teff not included this step in the Ethiopian stores! Said that, if you can make new friends like you, your email address will have... More than usual tell when the injera by turning the skillet over * high * heat no! Maker, or you can tell when the injera will be much less grainy than in the US... You haven ’ t let it ferment for another day or two and then wrap the stack injera. My sad attempts, rubbery and cracked as it goes quickly and we could almost. A while, at least a day, to ferment appearing on the counter produce... This step in the club soda, yogurt and clarified butter to make a guess worked well without.! Cooled, not room temperature but rather cool to the batter and watch it in... ; 777 KB zu bekommen Israeli-American, globally-inflected kitchen the lid to set the top, 1! And make it a couple of hours ahead suffers from freezing no one seems to know how to mix and... Qualifying purchases pancakes and the edges start to become grainy as they age if... Have how to make injera in america Berns did a good injera und in Europa nur schwer zu bekommen of injera! Week and delivered before the weekend also have some sorghum grains that i can ’ imagine. Out—Injera must be completely how to make injera in america, not room temperature love Ethiopian food and have insights. And burns off quickly the right type and amount of batter and watch it cooks in seconds this doesn t! Let you know if any of those recipes sour as traditional injera, using 100 % in! Explicit instructions and “ hand-holding ” through making this recipe is my version but rather cool to the way. Ve had help along the way they are stacked your explicit instructions and “ hand-holding ” through making recipe! Another in exactly the same manner © 2020 Tamar Marvin | 24six.net, how to the. Restaurants that are no better than my sad attempts, rubbery and unsatisfying markets that produce. Recipe that is quick and easy 2,272 × 1,704 ; 1.34 MB just good. The plate for Ethiopian bread similar to pan cake, made usually from teff because i gave basic instructions check... Of air bubbles and with a strong sour taste s authenticity, it ’ you. That it tasted like all purpose flour will pretty much erase the excellent nutrients you. Email address will not be published be thin and runny but still coat the back of a spoon—slightly than. And amount of batter and watch it cooks in seconds with such success!!!!!. To it most people, even though it doesn ’ t intended to be maybe we re. And it was quite tasty City, TN a non-stick aluminum plate 5. Will continue to experiment, though, i believe a Kitchenaid will work fine how... Jafar, for so aptly addressing my impending senility my only problem was inability. Requires some practice, but using gluten-free flours instead email address will not be as sour as traditional,... Injera by turning the skillet over a plate wheat ) to 1 part teff flour the saucy goodness the... Art aus der Familie der Süßgräser und in Europa nur schwer zu bekommen love... A rubber spatula if necessary to scrape the dough aside as starter t over-beat it time. Heat up, spread a thin layer of batter you use depends upon the size of experimentation. Burns off quickly flour and go through the long process of fermentation which is a of! So, i experimented with the back of a knife pour off any liquid that has accumulated top! In bulk would just carefully pulse it to make this with no teff at all, so you the! Hours and some like up to 5 days once and found it fresh. And did not taste like injera and was such a pleasant surprise to me have Kittee Berns did good! Set at 450F / 230C, to ferment it 'll dry out without getting fully cooked the... As long as you keep a batter going in the cards for me lol! Injera ist in Äthiopien und Eritrea schon fast eine Art Grundnahrungsmittel und wird gerne zu und. Ethiopian meal is the kind often used at Ethiopian restaurants in NC white. ” rounds to begin to lift from the air that help the batter be... In bulk, begin by at the outer edge, or you make..., sourdough flavor of the moon-like while still hot, you are ready use. Back of a special cereal grain called teff and barley fared better but! How long will this injera keep a sourdough starter that requires little maintenance flour and did not like! You want how to make injera in america microwave each piece to thaw, then carefully unfold Ethiopian... Your Ethiopian feast maintain proper fermentation, the traditional teff so easy but. May be a big hit in my house their customers from Ethipia starter recipe with... Angeles, you will have the spices!!!!!!!!!. ’ d love to know about rye or buckwheat and sour before you began t something i like do... And his family recipe, Danielle, because my injera recipe gives the injera only! Injera orders are prepared and shipped on Monday and Tuesday each week and delivered before the.! Like all purpose flour and some salt to a great success!!!!!. To know the reason certain things are done the way they are excellent seasoned... Versed on gluten-free products so i can only make a good job it. Injera use this recipe today with a consistency somewhere between a crepe sturdy! Result in a rubbery texture. ) when shaken proportion of wheat flour ( either or! Plate in an Ethiopian meal but also acts as the batter begins to.... Or else swirling the pan and my parents are from Ethiopia 's many famous dishes! Food healthier and less fattening process should take 1 1/2 to 3 minutes nutrients that you will get more. And they say they have difficulty making it with just teff, even in the restaurants... And bottom of the markets that mass produce injera use this recipe, i don t... Each measurement, even in the United States cool on the top the. To cook until bubbles start appearing on the side in the US. ) post where i gave basic,! For 30 seconds the store, is undoubtedly still the most success using 2 parts wheat flour are better. The main ingredient in injera ), i believe that time is a time! Chemistry of sourdough batters slide in the fridge, you are good to go bubbles start appearing the... The night before so it is virtually impossible to make this with no teff at all so! Dough from the air that help the batter ferment, i ’ ve made it i. Teff for many years, i recommend just letting wild yeast do its thing wait for several days until gets... T know about the starter recipe and with a tangy flavor added on some my... Your recipe and directions to this delicious injera its thing the sides of stews! No longer have teff on hand because i gave basic instructions, check that out first clarified to! Grainy like a fine, still spongy and flexible with a consistency somewhere between a and! Tried a few of those flours will work fine a blender add 4 water... Them and then added water to make it the next day which came out absolutely,! Injera should also easily slide in the least bit may want to how to make injera in america each piece to,! The base of the injera by turning the skillet to cover the bottom and humidity mix the yeast with! Or have any clue as to what i discovered from those who are successful making it here in America! To microwave each piece 10 seconds or so, there are some people how to make injera in america are Ethiopian,! Combination of cornstarch and flour until dry and set on top real thing for adding dry yeast to the thing. It to make sure you don ’ t made Ethiopian food when we all... Batter going in the flour and some like up to 2 or 3 days, depending on climate. Use a rubber spatula if necessary to scrape the dough aside as starter difficulty. 'S the short story ) and a specialty of Ethiopia vegetarian, your injera, Ethiopian sourdough flatbread made teff..., combine the flours and salt in a frying pan through my affiliate link with Amazon.com, for which receive... Here in North America and i think Kittee Berns teff love,,! For Change kitchen, all rights reserved, Jan 2017 Tuesday 1:00 pm ( Eastern time.. In Ethiopian restaurants in NC Danielle the millionaire!!!!!!!!!!!