|What Do I Need?||.|
• 1/4 cup teff flour
• a mixing bowl
If you have teff grain instead of flour, first grind it in a clean coffee grinder, or with a mortar and pestle.
|What Do I Do?|| |
1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.
| Did You Know? |
Teff is extremely high in fiber, iron, and calcium.
2. Slowly add the water, stirring to avoid lumps.
3. Stir in the salt.
4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water
5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.
Did You Know?
|6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.|
|What’s Going On?||.|
If you’ve ever cooked pancakes, making injera might seem familiar. In both cases, tiny bubbles form on top as the batter cooks. Keeping an eye on these bubbles is a great way to see how close the pancake or injera is to being ready without peeking underneath.
These bubbles come from the carbon-dioxide produced by the leavener—usually baking powder or soda in the case of pancakes, “wild” yeast in the case of injera. Neither batter contains much gluten. Most pancake recipes tell you not to mix the batter too much: If you do, gluten will develop, making them too chewy. Teff, the grain used to make injera, contains very little gluten to begin with. In both cases, the result is the same: With no gummy substance to “blow up,” most of the carbon-dioxide from the leaveners rapidly escapes into the air, leaving the little popped bubbles that contribute to the distinctive textures of these breads.
You can buy Tef flour at www.abyssinianmarket.com
Recipe by http://www.exploratorium.edu/cooking/bread/recipe-injera.html