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