Time for Fermentation: 24-28 hours
Time to Cook: 3-5 minutes (EASY)
Last year, we went to this incredible Ethiopian restaurant in Boston called Addis. We heard so much about this place and it lived up to all our expectations of delicious, authentic Ethiopian dishes. Traditionally, Ethiopians use their hands to eat by using pieces of injera, a large sourdough flatbread, to gather the food. At Addis, you eat communal style by sitting around one large basket tray covered with injera bread and then wat is placed on top of the flatbread. Wat is typically a thick stew that includes a mix of vegetables, spicy meat and legumes (lentils). You use the injera bread to gather up the wat so we were able to practice using our hands to eat. I have to say, I think we were all naturals after the first few trys!
Now that I am experimenting with different gluten-free grains and flours, I just came across Teff Flour at Whole Foods. It’s actually not very easy to find but Whole Foods is probably your best bet. Be careful, you don’t accidentally grab Teff grains because it’s not easy to convert that into flour like other grains.
After doing some online digging, I learned that Teff Flour is what makes Injera Bread. This flatbread is traditionally about 20 centimeters in diameter and you ferment teff flour to give it that sour taste. I also had no idea that the bread was gluten-free because if you taste the bread, you would never know it. I clearly found my next project!
I used this Yumuniverse recipe as my guide and I have to say the process was super easy and the end-product was absolutely delicious. My husband brought the leftovers to work the next day and microwaved the bread with a damp paper towel to keep in the moisture. He said it was perfect even when he reheated it the next day.
Care to give it a try? Here’s the recipe:
Ingredients to Make Injera Bread:
- 1 1/2 cups Teff Flour
- 2 Cups Filtered Water
- 1/2 tsp Baking Powder
- Coconut Oil for Pan
- Salt to Taste
Steps to Make Injera Bread: Note it takes 24-48 hours for the bread to ferment so plan accordingly.
Place Teff flour in a large glass bowl, add the water and stir well. Cover with a light dish towel and leave it in your kitchen for 24-28 hours. Make sure you find a place where it won’t be moved so you don’t disturb the fermentation process.
It could look something like this after the fermentation process is complete but every batch looks different. Some could be more puffed up and porous.
Stir in salt and baking powder. Simultaneously, add the coconut oil to a hot large skillet pan to prepare it for cooking.
Pour a little bit of the batter into the pan and move the pan around so the batter completely covers the bottom and hits all the sides. Let it cook for about 3-5 minutes. You don’t need to flip the bread beacuse it will cook both sides this way. Here’s how the finished product looks. So easy, right?