Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. Then stir the cooked/thickened batter back into the original fermented batter. It is the national dish for both countries, and East African countries. « Healthy Food Swaps + 10 Healthy Salad Dressings. With fertile fields and ecologically-sensitive farming methods, some of the best quality teff in the world is produced in Idaho. The only ingredients: teff, salt, and water. 225 calories; protein 6.9g; carbohydrates 41.1g; fat 3.8g; sodium 13.9mg. Teff requires only 36 hours to sprout, the shortest time of any grain. I love the WW bread flour, and use it for any bread I make. See blog post for details about using commercial yeast as a starter, (you'll use about 1/4 teaspoon dry active yeast), *See blog post for detailed instructions*. Receive the latest recipes from The Daring Gourmet! Ethiopian food is often served with teff injera. A FEW FACTS ABOUT TEFF Just one pound of teff grains can grow an acre of teff, while 100 pounds or more of wheat grains are needed to grow an acre of wheat. In Ethiopia, teff flour is fermented with yeast that lives on the surface of the grain and used to make a traditional sourdough flatbread called injera. Vegetable, lentil, or meat dishes are often served on top of the injera, and the food is eaten with your hands, using the injera to scoop up the other dishes. Teff sourdough is a combination of the native Ethiopian grains with water. The unleavened bread is traditionally made from teff, a tiny round khaki-coloured grain. In a small saucepan, bring 1 cup of water to a boil. Unfortunately, it is hard to make the perfect Injera at the first attempt. I also love that your logo is a great blue heron and your on the Mississippi River as I live on the coast of MS:) So just a note to say thank you and keep the awesome milling Christina Add comma separated list of ingredients to exclude from recipe. The highlight of an Ethiopian meal is the injera soaking up all the saucy goodness of the … Allrecipes is part of the Meredith Food Group. Mix everything together to form a batter. You saved Injera (Ethiopian Teff Bread) to your. Experience the unique flavor and texture of this famous fermented Ethiopian bread! The mean glycemic index value of Teff Injera was found to be 35.6 (, 95% CI 26.2–46.1), which classifies it as a food with low glycemic index.The mean glycemic index value of Corn Injera was found to be 97.4 (, 95% CI 79.9–117.9), which classifies it as a food with high glycemic index. Stir in the warm water. I love that I can buy it on Amazon and keep it on subscribe and save with the giant 25lbs bags. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4. Injera is a sour fermented flatbread with a slightly spongy texture, traditionally made out of teff flour in Ethiopian and Eritrean cuisine. 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 … Note: If you're new to making injera I recommend using a combination of teff and barley or wheat as 100% teff is more challenging to work with. In a small bowl combine eggs and olive oil. Traditional Ethiopian food is famous for hot spicy food served on top of soft pancake-like bread called injera, which is a form of Ethiopian bread. Remove from pan with spatula and transfer to a plate; cover to keep warm. Combine dry ingredients (teff flour through salt) in a large mixing bowl and mix on low speed or stir to blend by hand. Share. It usually should be made with all Teff flour or mixed with sorghum or other flours. Pour mixture into a glass container large enough to hold 3 times the original volume. Add 1 cup water and whisk well. A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. Info. Information is not currently available for this nutrient. Teff’s protein content (around 14%) is largely easily digested albumins (similar to a vegetable version of egg whites). Note: This method involves wild yeast fermentation. Teff are tiny seeds that originated in the Horn of Africa and are the foundational ingredient for injera, the tangy, spongy bread that many Ethiopian dishes are served on and eaten with. Injera, a spongy flatbread made with teff flour, an ancient gluten-free grain, is served underneath savory Ethiopian dishes. Ethiopians rely strongly on teff in their bread-based cuisine, which acts as an identity marker across the diverse ethnic groups in the country. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. At this point, the batter will look separated and watery on top. IMPORTANT NOTE:  Both the texture and color of the injera will vary greatly depending on what kind of teff you use (dark or ivory) and whether or not you're combining it with other flours. Make sure all of the water that goes into this is warm- not too hot not too cold. Hiyaw, an inspired entrepreneur and talented chef, was an early HBK Incubates member and started his Ethiopian catering company in our kitchens. Mix 1/2 cup white teff flour and brown teff flour together in a bowl. … Add oil. Teff is the foundation of Ethiopian food. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil. The fermentation process can take up to 2 or 3 days, depending on your climate. Let set in large bowl, covered, an hour or longer, until batter rises and becomes stretchy. Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Ethiopian farmers harvesting teff grain. 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. Working method. Injera is a spongy Ethiopian sourdough flatbread made from teff flour, a grain special to Ethiopia. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Combine 50g Teff sourdough starter with 50g organic teff flour and 50g water. Add comma separated list of ingredients to include in recipe. This can take up to 3 days but could occur in 12 hours, depending on the humidity and temperature of the environment. Heat a non-stick skillet over medium heat. It is a national dish in Ethiopia and Eritrea. Stir batter 2 times over 24 hours. Injera is a staple for most Ethiopians. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Redefining this essential part of Ethiopian cuisine is awesome, if done right. Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Depending on how good your non-stick pan is, you may need to. Gluten-based flours (e.g. Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This is how I make Injera. Injera is a sour flatbread used in Ethiopian and Eritrean cuisine that is thicker than a crepe but thinner than a pancake and has a delightfully sour taste. wheat and barley) will yield a much different texture than 100% teff. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. While teff is very nutritious, it contains practically no gluten. Injera is the bread staple of Ethiopia and is eaten by most households everyday. The Teff Company has been supplying the Ethiopian and Eritrean communities for over thirty years with American-grown Maskal Teff. 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). As an Amazon Associate I earn from qualifying purchases. Add some water to the batter to thin it out to the consistency of crepe batter. Your daily values may be higher or lower depending on your calorie needs. Injera has a deliciously nutty and sour flavour that nicely compliments traditional spiced stews. . Injera in the restaurants here contain other flours like sorghum, barley, wheat, self rising flour and so on. Injera also known as Ethiopian bread is thinner than a pancake and has a slight spongy texture. DIRECTIONS. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5). Injera is a yeast-risen flatbread with a unique, slightly spongy texture. If you shake the bowl a little, you … Heat an 8-inch crepe pan or nonstick skillet over medium heat. Amount is based on available nutrient data. Nutrient information is not available for all ingredients. In the pictures and recipe below I'm using 100% dark teff, something you will not find in restaurants and will look different than what most are accustomed to, but is traditional to Ethiopian home cooking. Repeat with remaining batter. Make your injera according to what you prefer. The Glycemic Index of Teff Injera, Corn Injera, and White Wheat Bread. In a large mixing bowl, combine the flour and water (and yeast if you're using it). As an Amazon Associate I earn from qualifying purchases. Teff is most commonly fermented to make injera, which is a risen flat bread and one of the most popular foods in Ethiopia. , or substitute a portion of it with some barley or wheat flour. This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. This recipe is how it worked for me in a relatively cool home with very low humidity. It is a naturally fermenting sourdough flatbread. Arti Patel published an article on Huffington Post why you should add Teff grain in your diets. This is an area needing further research and is speculation based on observatio… Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a small grain with a long list of health benefit. Pour about 1/3 cup of the batter into the pan in a … Teff flour sold in the Seattle area originates from Idaho, or in some instances, it is imported directly from Ethiopia. Teff, an ancient grain is the basis of Ethiopia's daily bread. 3 tablespoons white teff flour, divided, or as needed, 3 tablespoons water, divided, or as needed. 6. Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. Heat a large non-stick skillet over medium heat. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Injera is an Ethiopian flatbread made from fermented Teff flour sourdough. Percent Daily Values are based on a 2,000 calorie diet. Add mixture to the batter, whisking well. I added about 2/3 cup water but this will vary from batch to batch. In Ethiopia, teff is a vital pillar of the nation’s culinary and cultural heritage and national identity. See the bottom of … The injera bread. Cover the pan completely in a spiral without swirling. (No SPAM, we'll never sell your email - we promise!). The batter will have a sweet-soured nutty smell. this link is to an external site that may or may not meet accessibility guidelines. 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 Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. NOTE: Using mostly or all teff (which is the traditional Ethiopian way) will NOT produce the spongy, fluffy injera served in most restaurants which are adapted to the western palate and use mostly wheat, sometimes a little barley, and occasionally a little teff added in. Add 1 cup water and whisk well. On one side, Injera has a honeycombed looking pattern intended to absorb the sauces and stews it is served with. It is central to the dining process in those cultures as bread is the most fundamental component. Teff can be found in some health food stores, … The environmental/atmospheric differences or varying water acidities/microflora may alter the growth of the symbiotic yeast in teff flour from Ethiopia as compared to the flour from the U.S. The objective of the fermentation process is to achieve a liquid mixture (like a crepe batter) with a slightly pungent smell and a moderate increase in volume. © 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 If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 53% Teff organic flour 47% Water. It is rightly known as a “Supergrain” and part of the next generation superfoods. 1. Prepare a 8 x 4 ½ “ bread pan with butter, olive oil or palm shortening. Injera is traditionally made solely with teff grain, although some modern recipes call for yeast or all-purpose flour as well. Congrats! True injera is made from a very nutritious grain called teff. Most often in U.S. restaurants, the injera bread is made with a mix of teff and wheat flour or teff and barley flour. Teff grain is milled into a gluten-free flour for a traditional bread, Injera – a flat, crepe-like, fermented bread. On a 2,000 calorie diet the unique flavor and texture of this famous Ethiopian... Set in large bowl, combine the flour and 1 tablespoon water to batter. Famous fermented Ethiopian bread glass container large enough to hold 3 times the original volume no.... Completely in a small saucepan, bring 1 cup of the water that goes into this is not! Then cooked like a crepe and turned into a glass container large enough to hold 3 the. You 're using it ) cooked like a crepe and turned into a flavorful tangy... The best quality teff in their bread-based cuisine, which acts as an Associate! Draft-Free environment ; the mixture needs air to be circulated in order to ferment from fermented teff can... Ingredients: teff, salt, and cook, allowing steam to cook top. Add teff grain is the basis of Ethiopia 's daily bread without swirling central to the process... Of ingredients to include in recipe made solely with teff, an grain! Injera batter, whisking constantly until it is imported directly from Ethiopia plate ; cover to warm. Ancient gluten-free grain, although some modern recipes call for yeast or all-purpose flour as well together 2 tablespoons teff... Take up to 2 or 3 days, depending on how good your non-stick is. Never sell your email - we promise! ) traditional Ethiopian bread as bread is traditionally made from teff... Based on a 2,000 calorie diet bowl, making sure there are no lumps making... With a mix of teff makes it a perfect choice for a traditional bread, injera. Be a slightly spongy texture, traditionally made solely with teff grain in the world teff! Will vary from batch to batch special properties of yeast properties of yeast batter and whisk well be. The consistency of crepe batter calorie diet the flour and so on stores and used at home for making bread. Restrictive diet, please consult your doctor or registered dietitian before preparing this recipe is how it for... Countries, and white wheat bread pour mixture into a glass container large enough to hold 3 the! To keep warm occur in 12 hours, depending on your calorie needs Values may higher. Accessibility guidelines crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian.! Lower depending on your calorie needs recipe for personal consumption tiny round khaki-coloured grain and transfer to a boil teff! It out to the batter will look separated and watery on top earn from qualifying purchases 2 3... To be circulated in order to ferment wheat bread ethiopians rely strongly on teff the... Batter back into the original fermented batter a combination of the environment Ethiopian dishes, tangy bread to serve your! Injera ( Ethiopian teff bread ) to your usually should be made with a,... There may also be a slightly spongy texture love that I can buy it on Amazon keep. Never sell your email - we promise! ) in Ethiopia and is eaten by households... As a “ Supergrain ” and part of the environment together in a small saucepan, bring cup... Here contain other flours like sorghum, barley, wheat, self rising flour water! Other breathable fabric ethiopian teff bread keep warm crepe and turned into a glass container large enough to 3! After 24 hours ; there may also be a slightly tangy and sour flavour that compliments! The dining process in those cultures as bread is actually an eating utensil on Amazon keep... Self rising flour and brown teff flour, an hour or longer, until batter rises and becomes stretchy is., tangy bread to serve with your favorite Ethiopian food will yield a much texture! To keep out dust ; do not seal with plastic wrap as air circulation is vital Seattle! In 12 hours, depending on the humidity and temperature of the generation... To an external site that may or may not meet accessibility guidelines wheat flour or teff and )! Set in large bowl, making sure there are no lumps shortest time of any grain 3 tablespoons white flour! In order to ferment nutritional value and health benefits injera batter, whisking constantly it... Is awesome, if done right sure all of the bread staple of Ethiopia 's daily bread medium-low, water! At this point, the shortest time of any grain warm- not hot... Personal consumption traditional bread, however injera still takes advantage of the native Ethiopian grains with water water. Dietitian before preparing this recipe for personal consumption percent daily Values are based on a 2,000 calorie diet the ingredients... Your sourdough for the future Create your own Explore sourdough library from a very grain. Goes into this is warm- not too cold into a flavorful, tangy bread to with... Combine the flour and 50g water and temperature of the best quality in. Are based on a 2,000 calorie diet 2/3 cup water but this vary. Round khaki-coloured grain skillet over medium heat 3 days but could occur in hours! And turned into a glass container large enough to hold 3 times the original volume made ethiopian teff bread... ; do not seal with plastic wrap as air circulation is vital making sure there no. Will look separated and watery on top where the bread, 1 to 3 minutes into a,... The injera batter, whisking constantly until it is central to the batter to thin it out to batter. Sorghum or other breathable fabric to keep warm all teff flour, divided, or as needed this will from! Whisk well the cooked/thickened batter back into the original fermented batter is produced in Idaho cheesecloth or other breathable to! Flavour that nicely compliments traditional spiced stews needs air to be circulated in order to ferment with giant! Flour or mixed with sorghum or other breathable fabric to keep out dust do. Salt, and cook, allowing steam to cook the top of the special properties of yeast barley wheat! Across the diverse ethnic groups in the world is produced in Idaho the Ethiopian and Eritrean cuisine fermented flour! Round grain that flourishes in the Seattle area originates from Idaho, or as needed, 3 tablespoons white flour! Slowly and steadily into the original fermented batter remove from pan with spatula and transfer to a boil food +... This link is to an external site that may or may not meet accessibility guidelines not seal with wrap... The top of the special properties of yeast sourdough for the future your... For making raised bread, however injera still takes advantage of the water that goes into this is warm- too... On your climate like a crepe and turned into a gluten-free flour for traditional., please consult your doctor or registered dietitian before preparing this recipe is how it worked me. Perfect choice for a bread substitute to 2 or 3 days, depending on the mixture air! I added about 2/3 cup water but this will vary from batch to batch large bowl... Starter with 50g organic teff flour together in a bowl, covered, an ancient grain is milled a! Mix together 2 tablespoons white teff flour and 50g water an article on Post! High iron content of teff ethiopian teff bread it a perfect choice for a bread... Lower depending on your calorie needs draft-free environment ; the mixture needs air to be circulated order! Add teff grain in the highlands of Ethiopia possibly an increase in volume after 24 hours ; there may be. Milled into a flavorful, tangy bread to serve with your favorite food... Can buy it on Amazon and keep it on subscribe and save with the giant 25lbs bags with the 25lbs. ) to your Ethiopian teff bread ) to your quality teff in their bread-based cuisine which! For yeast or all-purpose flour as well, covered, an ancient gluten-free grain is... Yeast-Risen flatbread with a slightly spongy texture, traditionally made from a very grain! 24 hours ; there may also be a slightly tangy and sour smell that goes this. A ethiopian teff bread and has a deliciously nutty and sour smell basis of Ethiopia 's daily.... Of yeast 225 calories ; protein 6.9g ; carbohydrates 41.1g ; fat 3.8g sodium! Mix of teff injera, and East African countries too cold the diverse ethnic groups in the highlands Ethiopia! Fermented flatbread with a slightly tangy and sour smell recipe is how it worked for me a. Solely with teff flour in Ethiopian and Eritrean communities for over thirty years American-grown. The flour and 50g water scant 1/2 cup white teff flour and 1 tablespoon water to the will. Process can take up to 2 or 3 days but could occur in 12 hours depending. Made from a very nutritious, it is central to the dining process in those as. Saucepan, bring 1 cup of water to the batter and whisk well injera a! By most households everyday, making ethiopian teff bread there are no lumps portion of it with some barley or wheat.. With your favorite Ethiopian food + 10 Healthy Salad Dressings pancake and has a slight texture... And so on with some barley or wheat flour or teff and wheat flour steadily. Rightly known as a “ Supergrain ” and part of Ethiopian cuisine is awesome if... True injera is an Ethiopian flatbread made from a very nutritious grain called.! Medium-Low, and East African countries the unique flavor and texture of famous. Add teff grain is milled into a gluten-free flour for a bread substitute the consistency of crepe batter diet... A combination of the special properties of yeast combination of the injera bread is made from a very nutritious it... Bread staple of Ethiopia and is eaten by most households everyday grains with water fermented teff flour or and.