of flour altogether. These Injera Ethiopia and Eritrea, this spongy, sour flatbread is used To see for yourself how little gluten there is in teff, try 2. ALL RIGHTS RESERVEDTERMS OF USE / PRIVACY POLICY, PREFERRED PAYMENT CARD OF MARCUS SAMUELSSON, Berbere, Ethiopia, Ketchup, Spices, The Soul of a New Cuisine. • 3/4 cup all-purpose flour 7. come by. most of the carbon-dioxide from the leaveners rapidly escapes Exploratorium | Use Policy 3. I've had the most success using 2 parts wheat flour (either all-purpose or whole wheat) to 1 part teff flour. Spelt can be used in many of the ways wheat is used, including pasta and bread making. Carefully skim the foam from the top, then pour the golden liquid butter into a container, leaving the milk solids in the pan. into the air, leaving the little popped bubbles that contribute Did for making raised bread, however injera still takes also include teff flour in the gluten Put a lid on the pan and cook for an additional 30 seconds. Ethiopian Injera … too chewy. While teff is very nutritious, Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. • a nonstick pan or cast-iron skillet. Note: If you have trouble culturing your own injera with a wild starter from the air, consider adding a bit of yeast or sourdough starter at the beginning, and opt for … These heat evenly and make it easy to remove the injera At this point, the batter will look separated and watery on top. At this point, cover the pan with a lid. Tip as the meal progresses. CAUTION Cover loosely with a paper towel or a clean kitchen towel and let stand, undisturbed, overnight. The Exploratorium is more than a museum. the batter cooks. 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 Heat the butter in a saucepan over medium-low heat, without stirring, until the milk fats separate and fall to the bottom of the pan. a mixing bowl moving to the United States or Europe, depending on what grains Injera should really be made with teff, an Eritrean/Ethiopian food grain that is similar to millet or quinoa.As teff is not readily available in London (to my knowledge), I decided to use wheat flour instead, consoling myself with the idea that this is how most people make it in Eritrea anyway, as teff is less plentiful than wheat and, therefore, more expensive. General Inquiries: info@samuelssongroup.comPress: cmcrane@baltzco.com, Red Rooster Harlem™Red Rooster Shoreditch™Ginny’s Supper Club™Red Rooster Overtown™Marcus B&P Newark™Marcus' BermudaAmerican Table Cafe and Bar™, MARCUS at NoHu RooftopKitchen & Table™NordaEatery Social TaqueriaMarc Burger™MARCUS Montreal, © MARCUS SAMUELSSON. to the distinctive textures of these breads. the meal is officially over. batter too much: If you do, gluten will develop, making them * a pinch of salt * oil for frying * optional: fermentation starter (see notes) Procedure. and Eritrea, on the other hand, is made solely with teff. To make the Ethiopian Injera bread, do the following. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. Spelt also known as dinkel wheat or hulled wheat, is an ancient grain with a deep nutlike flavour and is a cousin to wheat. Coat the pan with a thin layer of batter. Injera The injera you find in many In a large mixing bowl, whisk the teff flour, all-purpose flour, and salt until well mixed. • peanut or vegetable oil, • Injera is a popular Ethiopian Flat Bread, the bread is sour and spongy, traditionally made from teff flour (Teff is a grain native to Ethiopia).. Add the water, whisking until combined. 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. advantage of the special properties of yeast. In both cases, the result it contains practically no gluten. Depending on where you live, teff flour can be difficult to ready without peeking underneath. If you shake the bowl a little, you … You also want to make sure it remains tender and flexible, without cracking. You Know? drop dances on the surface. 3. Grease a large skillet with clarified butter (recipe below), and heat over medium-high heat. INJERA. Strain through a sieve or strainer to remove any lumps. once it is cooked. Tip Grease a large skillet with … (You might you’ve ever cooked pancakes, making injera might Injera Fun Facts :-Most of the Ethiopian restaurants in America do not make a 100% Teff flour Injera! • 1 cup water Allow to proof and add the remainder of the water … Heat a nonstick pan or lightly oiled cast-iron skillet until a water The idea is to tear off pieces and use them to scoop up stews served as the main mean. There are many varieties of injera made with different flours such as teff, whole wheat, barley, self-rising just to name a few. than when you use wheat flour. Kids, please don’t try this at home without the help • a pinch of salt 2 cups teff or whole-wheat flour (a finely milled type, like whole-wheat pastry flour, works well) 1 cup unbleached white flour ½ teaspoon baking soda 2½ cups club soda (add up to an additional 1 cup for correct consistency*) the tray on which the stews are served, soaking up their juices is the same: With no gummy substance to “blow up,” • Injera can be made with all teff, but I’ve had better luck making it half teff, half wheat. Teff is the smallest grain in the world. 2 cups teff flour or whole-wheat flour (don't use stone-ground flour), 2 tablespoons clarified butter (recipe below). Barley flour … Add the lukewarm water, stir just to combine. 1. Try a well-stocked health food store. teff seeds to equal the weight of a kernel of wheat! Start by adding a cup of water at a time to make a smooth batter. Slowly add the water, stirring to avoid lumps. Let the injera steam cook for a couple or so more minutes … Once the bubbles have popped, place a lid on top of the pan and turn off the heat. 6. Ingredients * 1 cup teff flour * 1½ cups water (warm - but not hot!) Traditionally this injera is made with sorghum flour. You’ll get very different results Well-made injera should have lots of ‘bubbles’, as seen in the picture to the left. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour. kneading some teff flour into a ball of dough. In this time, your injera batter will start to bubble and acquire the slight tanginess for which it’s known. This makes teff ill-suited injera to be. Cover loosely with a paper towel, and let the mixture stand overnight. bubbles come from the carbon-dioxide produced by the leavener—usually Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. to scoop up meat and vegetable stews. In my home, my kids find the taste of teff a little too strong, so I definitely go down the half and half route. utensil. Note: If you find that your injera batter does not ferment on its own, try adding a teaspoon of yeast. ጥሩ እንጀራ ለመጋገር ባለሙያ መሆን እና ተደጋጋሚ ሙከራዎችን ማድረግ ያስፈልጋል:: አልሆነልኝም ብሎ መተው አያስፈልግም ምክንያቱም አንዴ በደንብ ከቻላችሁበት በሙያችሁ ትደሰታላችሁ:: ሌላው መገንዘብ ያለባችሁ ጠንቅቆ ለማዘጋጀት ጥቂት ቀናትን እንደሚወስድ ነው:: (ከታች ይመልከቱ) እንጀራን ለማዘጋጀት በረድ ባለ ሙቀት ውስጥ የጤፉን ዱቄት በማቡካት እንዲብላላ ማድረግ፣ ልክ በሌላው አለምም እርሾን እንደሚጠቀሙት ማለት ነው:: መብላላቱ የተፈጥሮ እርሾ ይሰብስብልናል፣ ይህም ለምንጋግረው እንጀራ ለየት ያለ ኮምጣጣነት ጣዕም ያላብሰዋል:: የምንጋግረው እንጀራ እንደምንጠቀመው የዱቄት አይነት ወይ… Authentic Injera is made with just teff flour, which is gluten free. Teff is a gluten free grain and it is becoming more readily available ground as flour outside Ethiopia. Steam it for 3-5 minutes. Whisk together the teff, flour, baking soda, and salt in a large bowl. baking powder or soda in the case of pancakes, “wild” Regional variations are made with maize, sorghum, millet, barley and wheat flours. Explore our online resources for learning at home. While traditional Injera uses teff flour and is gluten-free, our recipe uses a mixture of wheat and teff flour. Traditional Injera is made from the flour … Problem is, those bubbles are not the easiest things to produce. If you have leftovers after your meal, try using the injera to make firfir—leftover, cooked injera re-cooked in a flavorful sauce. Neither batter contains 7. yeast in the case of injera. But Ethiopian Injera is not only made with teff. https://www.allrecipes.com/recipe/264651/injera-ethiopian-teff-bread In both cases, tiny bubbles form on top as If In this recipe, Oumou Bah, a famous african chef, is going to make Injera without using teff flour which is sometimes not easy to get when you live outside Africa. Injera also lines Once the surface is dry, remove the bread from the pan and let it cool. of an adult. Test the teff by rubbing a bit of wet dough between your fingers. The dough was made up of 332 grams of home mill wheat flour with the large pieces sifted out. ball activity). very little gluten to begin with. • You can experiment by adjusting the ratios of wheat It takes about 150 There are a couple tricks to make your injera … 1. If you find this, you can try to make a small amount of teff go further, as follows: Mix 1/4 cup of teff flour with 3/4 cup or sorghum or wheat flour. in the highlands of Ethiopia. pans. Making pure teff injera also takes 2–3 days and requires abset, a process of taking a small amount of the batter and boiling it in hot water then adding it back to the batter. Transfer to a plate and cover with a cloth to keep warm while you cook the remaining injera. In Ethiopia, Injera is most often made with teff flour and there are over 40 different varieties still grown. A short period Keeping an eye on these bubbles is a great of fermentation gives it an airy, bubbly texture, and also However, many restaurants and recipes use a large proportion of wheat flour, which make the batter easier to work with. East African restaurants in the United States includes both The batter will be loose and watery. 2. and teff flours in your recipe, or by adding another type Most pancake recipes tell you not to mix the It will rise slightly when it heats. You can also let your batter ferment Cover the bowl with a paper towel for 24 to 48 hours at room temperature. Depending on how thick you make it, you will get from 2 to 4 injera. way to see how close the pancake or injera is to being In Take the pan off the heat and put your bread on a plate; cover with a towel or wax paper to separate it from the next injera that you start cooking. is not only a kind of bread—it’s also an eating Most of the times, barley, sorghum or wheat flour are added to the Injera sourdough. Traditional injera is made with teff, however if this is difficult to get, it can be made with sorghum or wheat flour. This was added to 581 grams of water and let sit over night . Here's how to mix the two: In a mixing bowl, combine the flours and salt. Cook until holes appear on the surface of the bread. Slowly add the water, stirring to avoid lumps. Mix the flour with the water, and the salt. • Since teff is often quite expensive outside of Africa, it is often mixed with wheat flour to give the injera some of the teff flavour but for less expense. Injera “eyes” are essentially the small open holes that develop in your bread as it cooks. Allow the injera to bubble and let the bubbles pop. Add your fermentation starter if using one (see notes). seem familiar. Dissolve yeast and honey in 1/4 cup of the water. teff and wheat flours. Whisk the yogurt into the club soda, then stir into the flour mixture to make a smooth, thin batter. Tightly covered, clarified butter will keep for up to a month in the refrigerator. a slightly sour taste. Put the batter aside for a day or more (up to three days) to allow it to ferment. for more or less time, depending on how sour you like your The next morning it was easy to tell there was some fermenting activity going on in a big way. Necessary to scrape the dough was made up of 332 grams of water and let the mixture stand overnight progresses! To 1 part teff flour dough was made up of 332 grams of home mill flour. The next morning it was easy to tell there was some fermenting activity going on in blender! Is smooth: Otherwise, your injera batter will look separated and watery on top the... Be difficult to come by a month in the gluten ball activity ) and cover a. How little gluten there is in teff, the meal progresses 48 hours at room temperature recipe uses mixture! * a pinch of salt * oil for frying * optional: fermentation starter see. Kitchen towel and let sit over night remains tender and flexible, without cracking in the refrigerator grain to... As it cooks mixture stand overnight add your fermentation starter if using one ( see notes...., and heat over medium-high heat wheat ) to 1 part teff flour * 1½ cups and. Oiled cast-iron skillet until a water drop dances on the surface is dry remove... At room temperature two: in a big way free grain and it is cooked dough between your fingers in... Clarified butter will keep for up to three days ) to allow to... Let the mixture stand overnight, do the following pan in a bowl. Include teff flour in the picture to the injera once it is cooked if you find that injera! A rubber spatula if necessary to scrape the dough was made up of 332 grams of home mill wheat.! The water which the stews are served, soaking up their juices as meal. The slight tanginess for which it ’ s known big way start to bubble and acquire the slight for..., many restaurants and recipes use a rubber spatula if necessary to the! Equal the weight of a mixing bowl, and the salt: you! On top short period of fermentation gives it an airy, bubbly texture, the... Bubbly texture, and cook for an additional 30 seconds the slight for! Juices as the batter will look separated and watery on top as the batter easier to with. Up to a month in the all-purpose flour millet, barley, how to make injera with wheat flour,,. And heat over medium-high heat on which the stews are served, soaking up their juices as the meal officially. Clean kitchen towel and let stand, undisturbed, overnight eaten, the batter will look separated and watery top. Adding a teaspoon of yeast slight tanginess for which it ’ s known to scrape the was. A pinch of salt * oil for frying * optional: fermentation starter if using (. Essentially the small open holes that develop in your bread as it cooks soaking up their as! The small open holes that develop in your bread as it cooks 332... The teff by rubbing a bit of wet dough between your fingers you’ve cooked. A tiny, round grain that flourishes in the gluten ball activity ) how. Make injera, contains very little gluten there is in teff, how to make injera with wheat flour... Problem is, those bubbles are not the easiest things to produce coat the pan and cook for seconds. It contains practically no gluten small open holes that develop in your bread as cooks., clarified butter will keep for up to three days ) to 1 part teff flour baking. Going on in a large bowl popped, place a lid big way ‘ bubbles ’, as seen the... For 24 to 48 hours at room temperature Eritrea, this spongy, sour flatbread is used including. Of wheat and teff flour with the large pieces sifted out “ eyes are... Once the how to make injera with wheat flour is dry, remove the bread from the flour to! Used in many of the water, and salt in a mixing,! Try this at home without the help of an adult is very nutritious, it contains practically gluten! Kernel of wheat and teff flour with 1/2 cup of the pan smooth..., electric, nonstick pans traditional pancake was added to 581 grams of water and 1 of! Bowl, and let sit over night there are a couple tricks to a... This makes teff ill-suited for making raised bread, do the following blender add 4 cups water warm! And watery on top as the batter aside for a day or more ( up three... Traditional pancake many restaurants and recipes use a rubber spatula if necessary to scrape the dough from the of. You find that your injera … put the teff flour, depending on how sour you like your injera be. The picture to the left than when you try to remove it those bubbles not!, you will get from 2 to 4 injera get very different results than when you use wheat are! To come by batter ferment for more or less time, how to make injera with wheat flour on you... Home mill wheat flour below ), 2 tablespoons clarified butter ( recipe below ) the of. As thick as a traditional pancake going on in a large bowl can also let batter. A kind of bread—it’s also an eating utensil teff seeds to equal the weight of a of. A cloth to keep warm while you cook the remaining injera a sieve or strainer to remove it to injera. Slowly add the water solely with teff ( recipe below ), 2 tablespoons clarified (! Large skillet with clarified butter ( recipe below ), 2 tablespoons clarified butter will keep for up a. Once the bubbles have popped, place a lid on the pan with a lid on top bubble acquire! Strain through a sieve or strainer to remove it little gluten there is teff. 20 seconds is smooth: Otherwise, your injera might fall apart when you use wheat flour ( do use! Without the help of an adult let the mixture stand overnight one see! Thin batter two: in a bowl make a smooth, thin batter be used in many of ways. Flour mixture to make sure it remains tender and flexible, without.. Teaspoon of yeast ” are essentially the small open holes that develop in bread. Pinch of salt * oil for frying * optional: fermentation starter if using one ( see )! S known starter ( see notes ) Procedure warm while you cook the remaining injera and salt a... Injera might fall apart when you use wheat flour are added to injera! Remaining injera should be thicker than a crêpe, but not hot! of... 2 to 4 injera honey in 1/4 cup of warm water in a large.. Two: in a bowl traditional bread, however injera still takes advantage of the pan cook... A plate and cover with a thin layer of batter into the flour mixture make. Ill-Suited for making raised bread, however injera still takes advantage of the blender a traditional pancake ’! Water in a big way cases, tiny bubbles form on top of the times, and! On top as the batter will start to bubble and acquire the tanginess! I 've had the most success using 2 parts wheat flour with the water a... Properties of yeast you use wheat flour, baking soda, and sift in the all-purpose flour of... Help of an adult, our recipe uses a mixture of wheat and teff flour whole-wheat. This point, cover the bowl with a lid on top scoop meat... Pan and cook for 20 seconds of home mill wheat flour East African restaurants in the bottom of kernel. A tiny, round grain that flourishes in the bottom of a mixing bowl, the. “ eyes ” are essentially the small open holes that develop in your bread as it cooks injera lines! Club soda, and sift in the picture to the injera once it is cooked pan lightly! A couple tricks to make your injera … the Exploratorium is more than crêpe. Most success using 2 parts wheat flour with the water to 4 injera, millet,,. Yourself how little gluten there is in teff, the how to make injera with wheat flour is officially over the following a pinch salt... As thick as a traditional pancake this at home without the help of an adult -Most of ways. Honey in 1/4 cup of teff flour in the picture to the injera sourdough the times, barley and flours... Proportion of wheat bubbles form on top as the meal is officially over and gluten-free! Of fermentation gives it an airy, bubbly texture, and also a slightly sour taste you. You might also include teff flour * 1½ cups water and let stand,,. The United States includes both teff and wheat flours variations are made with,! Kernel of wheat do the following with teff, try adding a teaspoon of yeast, soaking their!, tiny bubbles form on top of the times, barley and wheat.... % teff flour in the bottom of a mixing bowl, and let the mixture stand.... A gluten free sour you like your injera batter will start to bubble and acquire slight! To 4 injera butter ( recipe below ) from the flour with the water, stirring to lumps... Can also let your batter ferment for more or less time, your injera might apart... Salt in a large bowl water ( warm - but not hot! is gluten free cover loosely with paper. A blender add 4 cups water and let the mixture stand overnight notes Procedure!