Ingredients Jump to Instructions ↓

  1. (Gayle Koszegi)

  2. 10 Sep

  3. Someone requested a recipe for injera. I found this recipe in the Lassen

  4. Family Natural Foods newsletter of August 1993; I haven't tried it yet, but it

  5. looks like fun. Judging from the source, I would guess that you can find the

  6. main ingredient in health food stores.

  7. Text and recipe copied/paraphrased without permission.

  8. Teff is the staple grain of Ethiopia. The grain yields a seed much smaller

  9. than the size of a wheat grain, but is the basis of Ethiopian traditional

  10. cookery. Teff flour is the main ingredient of the pleasantly sour pancakelike

  11. bread known as injera, which literally underlies every Ethiopian meal.

  12. To set an Ethiopian table, one lays down a circular injera on top of which the

  13. other food is arrayed, directly, without any plate. Other injeras are served

  14. on the side and torn into pieces to be used as grabbers for the food on the

  15. "tablecloth" injera. Eventually, after the meal is finished, you eat the

  16. tablecloth, a delicious repository of the juices from the food that has been

  17. resting on it.

  18. Nutrition-minded Americans have turned to teff as a source of calcium, fiber,

  19. and protein. It is also an alternative grain for people allergic to the

  20. gluten in wheat. It has an appealing, sweet, molasses-like flavor, and it

  21. boils up into a gelatinous porridge.

  22. INJERA

  23. 3/4 cup teff, ground fine

  24. blender after moistening in 3 1/2 cups water)

  25. salt

  26. sunflower or other vegetable oil

  27. 1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with

  28. a dish towel, at room temperature, until it bubbles and has turned sour. This

  29. may take as long as 3 days. The fermenting mixture should be the consistency

  30. of pancake batter (which is exactly what it is).

  31. 2. Stir in salt, a little at a time, until you can barely detect the taste.

  32. 3. Lightly oil an 8- or 9-inch skillet (or a larger one if you like). Heat

  33. over medium heat. Then proceed as you would with a normal pancake or crepe.

  34. Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will

  35. make a thin pancake covering the surface of an 8-inch skillet if you spread

  36. the batter around immediately by turning and rotating the skillet in the air.

  37. This is the classic French method for very thin crepes. Injera is not

  38. supposed to be paper thin so you should use a bit more batter than you would

  39. for crepes, but less than you would for a flapjack.

  40. 4. Cook briefly, until holes form in the injera and the edges lift from the

  41. pan. Remove and let cool.

  42. 10 to 12 injeras.


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