Teff injera, a spongy, slightly sour flatbread, is a staple food in Ethiopian and Eritrean cuisine. Made from teff flour, a tiny grain packed with nutrients, injera's unique texture and slightly fermented flavor make it more than just bread; it's a culinary experience. Unlike many flatbreads, injera isn't cooked in a hot pan, but rather on a flat griddle, resulting in its characteristic airy pockets and subtly tangy taste. Its versatility shines through as it serves as both plate and utensil, scooping up flavorful stews and curries.
This unique and nutritious bread is surprisingly simple to make at home, requiring only a few basic ingredients and some patience for the fermentation process. Ready to embark on a culinary journey and learn the secrets to creating perfect teff injera? Let's dive into the step-by-step process outlined below.
Tools Needed
- Large bowl
- Whisk
- Non-stick pan
Ingredients
- Teff flour
- Water
- Salt
Step-by-Step Instructions
Step 1. Prepare the Batter
- Mix teff flour, water and salt in a large bowl. The exact quantities depend on the desired consistency, so adjust accordingly. The mixture should be slightly thicker than pancake batter.
- Whisk the batter thoroughly to remove any lumps.
- Let the batter rest for at least 30 minutes (or longer for better results).
Step 2. Cook the Injera
- Heat a non-stick pan over medium heat. Do not add oil.
- Pour a thin layer of batter onto the hot pan. The batter will spread thinly.
- Cook for 1-2 minutes per side, or until small bubbles appear on the surface and the edges begin to lift.
Step 3. Serve
- Remove the injera from the pan and stack on a plate.
- Repeat with remaining batter. Serve immediately.
Read more: Misir Wot: Spicy Ethiopian Lentils Recipe
Tips
- Using a non-stick pan is crucial for preventing sticking and burning.
- Adjust the heat as needed to prevent burning. Medium heat works best.
- If the injera is cooking too quickly, reduce the heat; if it's cooking too slowly, increase it slightly.
- The resting time allows the teff flour to fully hydrate, leading to a better texture.
Nutrition
- Calories: 221
- Fat: 2g
- Carbs: 47g
- Protein: 7g
FAQs
1. Can I use regular flour instead of teff flour?
No, teff flour is essential for the unique texture and flavor of injera. Substituting with other flours will result in a completely different bread.
2. My injera is too thick/thin. What went wrong?
Thickness depends on the batter consistency. Too thick? Add more water. Too thin? Add more teff flour. Also ensure your griddle is at the right temperature – too hot will burn it, too cool will make it tough.
Making teff injera at home is easier than you might think! Enjoy this delicious and healthy flatbread as a base for your favorite Ethiopian stews or simply with some vegan butter and jam. Now go forth and savor the unique flavors of homemade teff injera!