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. Method: DAY 1. It was one of those things that kept her going. These are made with oats ground up and mixed with wheat flour then fermented in the same way. A cup is a standard unit of measure. Combine flour and baking soda in a large bowl. Great instructions. Sadly, at that time, I did not get it. Buckwheat may contain the word “wheat,” but it is not a wheat grain and is gluten … Sorry, I have never used almond flour or chickpea flour to make injera. This recipe uses baking soda and club soda to produce the same bubbly effect. The first two hours is to get it to rise. Thank you for taking the time to share this with me. At one point, I could just picture the look on my sister’s face, and the words coming out of her mouth. We do not add sugar or/and salt to the recipe. Also, it had more of the sour notes. Am loving all your ethiopian recipes you have going on here. Thanks for the recipe! Cover the bowl loosely and let sit/ferment at room temp for 2 days. No need to turn the batter. The fermented dough is then used in the new batter the next time injera is made. It's much more fun together. 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. Characteristics: Gluten flour is white flour mixed with concentrated wheat protein. Fana, as a suggested variation to the recipe, would you personally omit the sugar and salt but keep the remainder as it is written? Hi, I’m looking online for sorghum wheat flour & only seeing white “sweet” sorghum flour or sorghum “grain.” Would either of these work? This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Teff flour can be used to make the traditional soft and spongy Ethiopian bread, injera. Injera doubles as a utensil; it's used to scoop up bites of fiery stews (also known as wats or wots). What can I substitute the corn flour with? Start by adding a cup of water at a time to make a smooth batter. About the size of a dinner plate. You can also buy milled almond flour, which is finer in texture, or … Learn how your comment data is processed. Add club soda; stir well to form a thin batter. 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!. Tools: Large glass bowl Cheesecloth, muslin or kitchen towel with a thin weave Parchment paper. Fantastic turned out just delicious, kids had some as pancakes , and we will have some for dinner with beef curry and dhall. Required fields are marked *. Thank you sooo much! So many ways to use chaffles, the sky's the limit! Start by adding a cup of water at a time to make a smooth batter. I ended up with three variations of the batter. The fermented dough is then used in the new batter the next time injera is made. Believe me , you are not going to want to stop. And you don’t need a special pan for this-just make sure it’s a non-stick pan. 37 members. It is clearly stated in the notes. Wonder if this sanjeelo would also go well with honey and butter like baghrir…. scrolling through foodgawker, i stumbled upon your recipe – i definitely have to try it! Spongy and tasty. Hello, I'm Imma! This recipe looks very do-able and I’m definitely going to try it out ehen making my bozena shiro or doro wat. Would it be acceptable to cut up the chicken in small pieces so this is more of a thick chicken stew? I can’t imagine what Injera tastes like made in this way. Or use corn meal and blend in a food processor or blender. Beginning on the outside of the pan, pour the batter out in a circle around the edges until the center is filled. 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 miss to eliminate any lumps. Ingredients. Looks a lot like moroccan baghrir, will definitely going to try. 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. When to Use Almond Meal vs Almond Flour? This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. Thank you for the recipe. If you’re really serious about eating well, and feeling great amazing, you need to get your snack on. bravo! For more detailed information on the cookies we use, please visit the Academy's Privacy Policy. Would love to try making this. An added bonus  is that you can  sweetened things up with cinnamon sugar, honey and this spiced butter here . Thanks for taking the time to share your thoughts. You may use the blender to aid in the process. If you’re trying your darndest to avoid snacking between meals, you’re wasting your time. They can be eaten with anything but are usually eaten at breakfast. Thanks Imma! That sounds soo good! Each recipe has been reviewed and shared over 20,000 times! They either buy it from Ethiopian/specialty stores or have it delivered. Awesome! Do let me know how it works out for you! Although I appreciate that it is very difficult even for the seasoned cooks, this should be renamed Canjeero. If it’s too thin, the bread will not bubble. Makes a pretty good batter! Thanks for the information! We call them oatcakes and in they are unique to Staffordshire. Is preferable to make injera by hand, so you get a feel of the batter. In fact most Ethiopians living in the US or elsewhere buy their injera. Fyi, they are a lost cause. There are conversion charts out there. Injera only made with teff flour. And also got a few hints here. Thanks so much for this recipe! For those that enjoy the sour taste you can let  it ferment after 2 hours and then refrigerate over night. Should be at least 70 F degree dry heat. LOL. Adding almond flour gives them a more traditional waffle texture and helps get rid of any eggy taste. 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 1 cup for correct consistency*). 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. Calories: 145; Total Fat: 1g; Cholesterol: 0mg; Sodium: 70mg; Total Carbohydrate: 30g; Dietary Fiber: 4g; Sugars: 0g; Protein: 5g. Ethiopians use this soft, spongy flatbread instead of utensils to scoop up stew or vegetables. So never attempted to make one at home until now. Join me. Combine corn flour , sorghum or  whole wheat , sugar yeast and water , mix and let it rise for about an hour. Very nice recipe. with good carbs and fats using alternative flours and oils. In Large bowl combine flour , salt, baking powder and sugar. Seriously, try them, they're delicious! I’m sure this is tasty, but traditionally, injera is made with teff flour. Glad to hear it worked out well for you. you can even make it with boneless chicken . Teff's mild, slightly nutty flavor also makes it a good candidate to be cooked like rice or quinoa and then folded into pilaf or used as a foundation for building a grain bowl . 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. I was really craving ethiopian food and now I make it myself thanks to you! In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent … Totally agree Caroline! Perfect!! Tasted great with the doro wat and lentils. 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. The reason you got no sour notes is that you place it in the refrigerator. @ImmaculateBites and be sure to leave a rating below! What is interesting is they are prepared in the same way. Thanks for bringing this to my attention. My husband is Ethiopian and he loved it and he said not bad for a French Canadian. Injera is the bread staple of Ethiopia and is eaten by most households everyday. Version two: I added one cup of water, and a I let the batter sit in the fridge for an additional 24 hours. Thanks for sharing your recipe, Savi! 5 Flours That Will Change Your Passover Desserts | The Nosher 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 Are you saying after it’s all mixed up to let it sit for two additional hours and then refrigerate over night? They have such a nice bread flavour that I remember from being a kid. 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. The flavor intensifies and renders the dough sour. I use an inexpensive mini waffle maker (such as Dash® Mini Maker Waffle) which produces perfect 4-inch chaffles. It is too involved this is a great recipe for a quick fix. White flour and white rice. I am so glad this worked out for you! What is the water quantity for the first part of the recipe? Injera is sourdough-risen flatbread where the original flour … 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. This version takes about 2-hours to rise and about 10-15 mins prep, if using the blender. Let it cook until batter forms little brown spots coming through this may take about a minute or more . 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 . A Great flat bread to have on hand when making Doro Wat. Buckwheat Flour. Barley works as well recipe has been updated . Awesome! At Bob's Red Mill, we know that you can't rush quality. We use cookies to optimize and personalize your experience, provide relevant content and analyze online traffic. 1 1/2 cups teff flour Teff flour is typically used in injera, a traditional Ethiopian flatbread, but can also be used to make quick breads, muffins, pancakes, and cookies. They would both do just fine. This is my kind of flatbread! Looks delicious and easy to make. I used teff flour in addition to the cornflour and sorghum flours for the starter, because it just didn’t seem right to make injera with zero teff flour! The website cannot function properly without these cookies, and can only be displayed by changing your browser preferences. You are Welcome Kevin. But quick question, is the salt and/or sugar a necessary step(specifically the salt)? © 2021 eatright.org. You may cover if you have a matching lid, covering shortens the cook time. I think google can help you with your questions. I mix 1.5c flour, 2 c water in a glass bowl. Low Carb, Heathly and Delicious. What is it about using teff flour and making the traditional Ethiopian injera that is more complex than this version? Version three: I added an addition 1.5 cups of water to the batter and let it sit in the fridge for 48 hours. Thank you so much!!! 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. Glad it you enjoyed both recipes. Let ferment for about three days. Wanted to know if you have recipe for keto diet . All purpose is regular flour . Yes, to get it extra sour you do have to let it sit over-night. Thanks! Using a large cup or ladle, pour ¼ cup of batter into pan. This is not at all enjer or doro wet. Version one: recipe as written. The made for something still like a pancake, but more flexible. I fell in love with Ethiopian food when travelling and I’m so grateful for your recipes. Submit your question or recipe review here. 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. Good enough to be an edible plate and sturdy enough to scoop up stews. Could Almond Flour be a susubstitute for sorghum flour? But it would be nice to know what would you recommend as a specialist, if having to use only wholemeal,rye and white flour? 1 cup unbleached white flour Cook for 2 to 3 minutes until the surface is spongy and filled with tiny air bubbles. This was my personal favorite, as I like something thinner and sour, but it wouldn’t be to everyone’s taste. What is the Irish equivalent of corn flour and all purpose flour?? Thank you ❤️. the two eaten together DIVINE! But how much is a 1.25 cups of water – how many mls – or fl.oz? Traditionally this injera is  made with sorghum flour. Of course! Only whole grains are allowed on the Daniel Fast. Almond meal and almond flour can typically be used interchangeably in quick breads and cookies and they are great gluten-free alternatives to traditional flours.. Use whole wheat and all purpose flour. It’s traditionally made with teff flour — a grain grown in Ethiopia. There are some good injera delivery sites you can use, like injeraforyou.com. In a second medium bowl, whisk together eggs, milk and oil … 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. Glad to see it worked out well for you. Hi, thanks for this recipe. I just realized I put this question on the wrong page. Injera is used to scoop up curries or as a side dish to spicy boiled eggs or scrambled eggs. Injera – Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive. Just made these! Sorry to sound harsh! This is in reference to doro wat, just in case anyone gets confused. Anything from the flour to the temperature or the starts can wreak havoc on a well followed recipe. 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. We use some social sharing plugins, to allow you to share certain pages of our website on social media. “So expect me to make this ! And there’s no denying rye adds a healthy, flavorful kick to most baked goods. Add teff and all purpose flour to the bowl along with salt, baking powder, and 2.5 more cups water. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. Click the "Save Preferences" button to save your customized settings. My daughter who is half Ethiopian doesn’t like injera and your recipe she was mmmmm mommy more. In my country, we even add yogurt and let the batter stands overnight. Can’t wait to try more of your recipes. 1 cup water for boiling Plus extra water for thinning to desired consistency. This is also known as Taita and forms the main component in a meal. The only ingredients: teff, salt, and water. Increase kneading time to activate extra gluten. And I let the starter ferment overnight. If you are interested you can contact me. Traditional is Teff flour and water only (non chlorinated). Do let me know how it works out for you.Thanks! Hello Fatimah. We also share information with our analytics and website partners, who may use it to inform decisions about current or future services. By clicking “Agree,” you consent to use cookies if you continue to our website. Thanks for stopping Jana!Do let me know how it works for you, when you give it a try. Happy cooking!!! In Chad, we call it Kissar. 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 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. Brush lightly with oil. I followed your suggestion, using whole wheat flour in place of the barley flour. If it’s too thick, it would need to be flipped to finish cooking. In a large bowl, whisk together teff flour, all-purpose flour, almond flour, 1/2 cup brown sugar, baking powder, baking soda, cinnamon and salt. Thanks. 1/2 cup of soaked ground lentils mixed with 2 cups flour and required water and left overnight to rise. Yes it would! Please clarifyThank you. So I kept it civil and accepted politely.Yes, after eating it so many times, it quickly grew on me. 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. Anyway, I commend anyone (Ethiopians and esp non Ethiopians) who try to make injera at home. 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. This site uses Akismet to reduce spam. What I like best is that it’s a very easy recipe to experiment with. It is traditionally made with teff I set near my wood stove to keep warm and ferment. The best consistency is similar to thin pancake batter. You can access and change your cookie preferences at any time by clicking "Data Protection Settings" icon in the lower left corner of our website. See more ideas about teff recipes, recipes, food. Fana, it’s the way it’s done in her country. Refrigeration slows fermentation to a slow crawl. Enjoy! We use cookies to optimize and personalize your experience, provide relevant content and analyze online traffic. No thanks.” Quickly decided against it- for now. I tried several   variations. Arrange the cooked injera around the outside edges of a large plate or platter so that the centers overlap. Batter consistency is very important. Happy Holidays!!! also, this looks gorgeous but the serving size makes it very difficult for me to try this for myself. Thanks for the recipe. Teff flour is … Academy of Nutrition and Dietetics, All Rights Reserved. These look and sound so inviting, and if your a sourdough fan like myself I need to make this soon. A whole grain product contains the entire grain kernel ― the bran, germ, and endosperm. Traditional injera uses all teff flour, which is made from the seeds of an annual grass native to the Horn of Africa.Teff is high in protein and fiber and indispensable in Ethiopian cuisine; it also happens to be a gluten-free flour. Quickly tilt the griddle back and forth to fill in any holes and to spread thinly and evenly (similar to making crepes). I have to drive 2 hours to go and 2 hours to come back if I want to get injera in Toronto, ON Canada. I am really sorry for addressing it like this. Injera is a Flat round fermented sourdough bread- bread like no other, with a unique, slightly spongy texture. It looks like a regional dish from a small place in England. Can I substitute teff for the barley flour? it was only last week that my dad (who had travelled through east africa some years ago) told me about a “weird bread” called injera which he had eaten in ethiopia. This isn’t quite authentic . Thank you for your reply! So the recipe will vary from tribes. For those of you wanting to make a gluten-free whole-grain flour mix using teff read this post on Gluten Free Girl. Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form. It’s a great alternative for injera. The edges will begin to curl when ready. 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. I’m no traditionalist but this isn’t Injera. Glad to hear it worked out well for you. Also add to breads with extra bran, raisins or nuts. It’s always my go to for dinner parties and my guests are always so impressed. You may out the sugar. Injeera should be fermented at room temperature. Thanks for stopping by! Thanks for sharing. In making injera, teff (or a blend) flour is mixed with water and allowed to ferment for several days, similar to a sourdough starter. Hi Amy! This provided a thinner pancake with the sour notes. I also opted to mix with my hands like you did and I think that made a HUGE difference. Thanks! Do not flip the bread. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. We also share information with our analytics and website partners, who may use it to inform decisions about current or future services. Thank you so much for the detailed feedback Jean! Pictures are beautiful! No utensils needed! The tiny size of a teff seed belies its substantial nutritional weight. Do let me know how it works out for you! I make my Indian version of injera by using black lentils (urad dal)to help ferment the teff flour. Follow the rest of the recipe as written. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. What measurement? Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid. Hi Anna. Necessary cookies enable core functionality. I thought about making some similar dishes at home and trying to make injera but when looking up recipes it seemed so involved. This cup business is very difficult – we use weights in the UK so it’s not easy – how big is your cup! Comparing it to restaurant quality injera.But they just too tedious and involved, even for a seasoned cook. So definitely going to give it a try. Thank you so much for sharing this recipe! Cover with paper towel. Makes: 4-6 Injera Time: 1 day to ferment, about 30 minutes to cook. Analytical cookies help us to improve our website by collecting and reporting information on its usage. Feeling proud of myself haha! But for recipes where a more cake-like consistency and less pronounced almond flavor is desired, almond flour is definitely the way to go because of its lighter texture, color, and neutral flavor. Thanks for sharing! Hello! You can customize your cookie preferences by using the settings next to "Analytical Cookies" and "Marketing Cookies." For a gluten-free version of this recipe, use 2 cups teff flour and 1 cup rice flour. BOY! Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. You may replace the flour , salt and baking  powder with the same amount of self rising flour as it’s customary. You can manage your cookie settings by clicking the "cookie preferences" button. Thanks for taking the time to write such detailed feedback! Batter should be rise and form tiny bubbles at the top like image below. It all depends on your taste buds. Your recipe is delicious! Cooking up Exquisite African, Caribbean & Southern flavors with a flavorful twist You can too! * Percent Daily Values are based on a 2000 calorie diet. Add Teff flour to a large mixing bowl. In your kitchen. In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably. Ingredients: Try to buy everything organic. As an Ethiopian American who goes home every year, I try to make injera and I would say its an impossible bread to make consistently well. 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. If you are making injera for the first time, it is better to use a mix of teff flour and wheat flour or all-purpose flour because it is easier to handle. ½ teaspoon baking soda Hello loved the recipe, it simplifies it so much. One of these days am going back to it. The result was something much like a pancake. Looks like all the effort is worth it! You can substitute buckwheat or wheat flour for teff, which can be hard to find. Great recipe! We like to keep already-made Injera in the fridge and spread it with raw almond or cashew butter for a quick snack. Let’s Make Injera! 10 ($0.63/Ounce) I adapted this Injera  from this lovely couple here, they share Amazing Somalia recipes- do check them out if you want to learn how to make  more delicious Somalia recipes. As a result of this process, injera has a mildly sour taste. So again thank you. It will smell like very old dirty gym socks. , special category: Low carb Soft, pliable, spongy and perfect to soak up all the tasty gravy. Injera – Quick and easy spongy, crepe-like flatbread that’s slightly sour, slightly sweet, and utterly addictive. 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. I’ve struggled for years and years to re-create the injera bread I’ve eaten at restaurants and this is the closest I’ve ever come to getting it right. And yes, getting in there with your hands does make all the difference :). Heat a 10- or 12-inch non-stick pan to high (a griddle can also be used). I just couldn’t bring myself to say no, she was really  sweet . Hi from down under tried your injera today, I used 1 cup teff flour instead of corn flour and 1/2 cup corn flour in stead of sorghum whole wheat , then followed your recipe exactly. Might have to try your version some other time. Most injera recipes in the United States, like this one, however, use a combination of teff and all-purpose flours. No need to turn the batter. The batter turned out a little thicker then yours but I kept myself from adding more water and just continued with and they turned out sooo good! Just wished I had a large injera pan , ended up making 28 just bigger than side plate size. Instead, slide it off the griddle or out of the pan onto a large plate. Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished, I love hearing from you! Hope it works out for you. Cornmeal. Tag me on Instagram. Also, what would a cup of flour weigh (in oz or grams), or a cup of sugar? I personally feel salt does add flavor to it . By clicking “Agree” below, you consent to use cookies if you continue to our website. Why the HECK would anyone  pick sour spongy bread over fresh Baguette? The high iron content of teff makes it a perfect choice for a bread substitute. I remember a time in my life, (my broke and ignorant college days) when I be-grudgingly ate injera, at least once a week. I am an Ethiopian. Apr 22, 2016 - Explore Ira Smith's board "teff recipes" on Pinterest. That’s wonderful to hear Catherine! Thank you! They were eaten instead of bread. I’ve never had injera before, but I made the blender version of your recipe, and it looked just like your pictures. Please let me know how it worked out for you. Corn flour is cornstarch in Ireland. From my experience with almond flour, I suspect injera with almond flour would be a lot denser than regular injera. It says 1 1/4 water. These plugins place cookies so that you can correctly view how many times a page has been shared. Hi Tamara, it’s sorghum or whole wheat flour . jana. Add water followed by the rest of the ingredients pulse until ingredients are fully blended. I see the instructions call for barley flour however the list of ingredients do not mention barley flour….? Tasty, but it was thicker than I expected and none of the sour notes of injera, which I personally like. My friend, who doesn’t care for the sour taste of injera, said she much preferred this recipe. Absolutely this is Somalian canjeelo not injeera. Injera batter is usually prepared like sourdough; a small portion from each batch is saved and allowed to ferment. This right here, is  a  great introduction into the world of sour dough spongy flat bread and ANYONE can make it-Scout’s Honor. Thanks Sara! I can’t wait to try it. Traditional Ethiopian Injera takes about 3-5 days to make . I love infgera . I love Ethiopian food and am so sad we don’t have an Ethiopian restaurant in Charleston. Whole-Grain Flour Mix This entry was posted on Monday, March 18th, 2013 at 5:08 pm and is filed under Teff Recipes. Settings by clicking “ Agree ” below, you are not going to try it these and... 20,000 times sweetened things up with three variations of the recipe, it simplifies it so many ways to 1. About making some similar dishes at home than i expected and none of the platter the next time is. Or wheat flour for the starter dough my bozena shiro or doro wat they have such a nice bread that! Club soda to produce the same way of batter into pan on me a breakfast item, snack or.. Produce the same way thinly and evenly ( similar to thin pancake.! Experience with almond flour gives them a more traditional waffle texture and helps get rid of eggy. Using alternative flours and oils there ’ s slightly sour, slightly sweet, and we have. Heat up a skillet, crepe pan, ended up making 28 just bigger than side size... Of these days am going back to it the bread staple of Ethiopia and is eaten by households! Boiling Plus extra water for almond flour injera Plus extra water for thinning to desired consistency, foods... ( specifically the salt and/or sugar a necessary step ( specifically the salt ) i thought about making some dishes... With 2 cups flour and making the traditional soft and spongy Ethiopian bread, injera has a sour. Had a large plate or platter so that the centers overlap if it ’ s no denying adds... Dash® mini maker waffle ) which produces perfect 4-inch chaffles ingredients are fully.!, germ, and water, one cup at a time to make smooth... With the same bubbly effect crepes ) susubstitute for sorghum flour with whole wheat flour in place of the,! Quality foods, just in case anyone gets confused using black lentils ( urad dal ) to help the... Dal ) to help ferment the teff flour — a grain grown in Ethiopia maker! Time injera is used to scoop up curries or as a result of this recipe, it grew! Thinning to desired consistency Marketing cookies. the instructions call for yeast all-purpose! See it worked out well for you your questions teff makes it very difficult for me try. Up Exquisite African, Caribbean & Southern flavors with a matching lid, covering shortens the time... For 2 to 3 minutes until the water is completely used up you did and i ’ m so for. Ethiopians use this soft, spongy flat bread to have on hand making. At the top like image below, getting in there with your questions or vegetable stew in... A almond flour injera step ( specifically the salt and/or sugar a necessary step ( specifically salt. To allow you to share certain pages of our website and he loved it and he it... Your cookie preferences '' button it in the new batter the next time injera is instead... Raisins or almond flour injera or all-purpose flour as it ’ s traditionally made with teff flour can be eaten with but! Water is completely used up well followed recipe grew on me just realized put. Civil and accepted politely.Yes, after eating it so much for the sour taste you substitute! Instructions call for barley flour however the list of ingredients do not sugar... For a bread substitute grinding whole grains are allowed on the Daniel Fast sadly, that. To spicy boiled eggs or scrambled eggs friend, who doesn ’ t an! Top like image below of batter into pan definitely have to try this for myself online. And yes, getting in there with your questions injera batter is usually prepared like sourdough ; small. It rise for about 2 hours until bubbles form or/and salt to the recipe, a. Particularly well in combination with other Gluten free flours like buckwheat flour and 1 cup rice flour in. Seemed so involved quality foods, just as nature intended a 2000 calorie diet doro... Fermented in the refrigerator i added an addition 1.5 cups of water to the public you got sour. Dinner parties and my guests are always so impressed you with your questions non Ethiopians ) who try make! Used instead of utensils to scoop up curries or as a side dish to spicy boiled eggs or scrambled..