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Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flatbread

Ethiopian_Injera_Main

I really really hope that I can make this recipe work! I received some teff flour from the food pantry and I had NO idea what to do with it. I am so happy I found this recipe!

Makes: 4-6 Injera
Time: 1 day to ferment, about 30 minutes to cook
Tools:
Large glass bowl
Cheesecloth, muslin or kitchen towel with a thin weave
Parchment paper
Ingredients:Try to buy everything organic. Here’s why.
1 1/2 cups teff flour
2 cups pure water
1/2 tsp baking powder
Coconut oil for pan
1/4 tsp salt, or more to taste

Let’s get started.Place Teff flour in a large glass bowl, add water and stir well.

Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Do not agitate or stir the batter, just leave it be.



After 24 hours, you’ll see that your batter is alive and fermenting. Every batch I made looked a bit different, some were brain-like (below) and some were less puffy.



Bring a pan to medium heat, and very lightly, coat the pan with coconut oil.
Stir in the salt, and season with more taste if you like, until you can barely detect the saltiness. Also stir in the baking powder. Your batter will deflate when you stir it.
Now pour enough batter into the pan to fill entire surface and cover with a lid, or if you don’t have a lid, use a cookie sheet. It’s important to keep a lot of moisture in the pan or the Injera will crack. You don’t flip Injera, and you aren’t supposed to brown it’s underside, but I like the taste of it browned so I tend to overcook it a bit. It takes about 5-7 minutes to cook Injera. You’ll see the top bubble like pancakes and start to dry out. When the top is dry, and the edges begin to curl/dry, use a spatula to remove the Injera from the pan.
Place on a plate and repeat, layering cooked Injera with parchment paper until you use up all the batter.
I have successfully prepared this recipe without fermentation many times—its just not sour. If you want to prepare it this way, just skip the fermentation step, mix all ingredients in a bowl and cook. Store in an airtight glass container in the fridge.

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