Ethiopian Injera – 100% Teff flatbread. Vegan Glutenfree Recipe

Steps: Instant version

Teff, yeast, sugar and water



Whisked



An hour later



Add water, vinegar, salts, baking powder. Whisk and pour on hot greased pan.



Almost done.



And this is the almost instant version. 
I should have flipped them and taken a picture too.. the bottom is even more beautiful. I think the Injera is served bottom side up.



Steps: longer fermentation. 

Batter fermented for 1.5 days



Gently dispose off most of floating water. Whisk and pour onto hot greased pan. Move the pan to spread the batter.



Note the difference in the bubbles on the yeasted batter.



Bubbles get concentrated in the center and are less prominent on the upper side.



But look at that bottom.

Here is a video of the Injera making.

Rolled up soft Injera.



Ethiopian Injera – 100% Teff flat bread. Vegan glutenfree recipe
Allergy Information: Dairy, egg, corn, soy, nut, gluten free.
Makes 3-4 flatbreads

Ingredients: for Instant Injera
1/2 cup 100% Teff (I used Bob’s Red Mill)
3/4 cup warm water
3/4 teaspoon active yeast
1/4 teaspoon raw sugar or maple syrup(optional)
1/4 teaspoon salt
a pinch of black salt(kala namak)
1 teaspoon vinegar 
1/4 teaspoon baking powder

Ingredients for 1-2 day Injera.
1/2 cup Teff flour
3/4 cup warm water
1/4 teaspoon salt
1/2 teaspoon active yeast
1/4 teaspoon baking powder(optional for even more holes)

Method:
Instant Injera:
Whisk 1/2 cup teff flour with 1/2 cup warm water, sugar and yeast.
Cover with a towel and let sit for an hour.
Add 1/4 cup water, salts, and vinegar and mix well.
Sprinkle the baking powder. Whisk and proceed to make the Injera.

2 day Injera:
Whisk all the ingredients. Cover with a light lid and let the batter sit for 1-2 days.
When ready to make the injera, gently remove the dark water on top into a bowl
Whisk the batter for evenness and proceed to make the Injera.

Cooking:
Start up the pan on medium high heat and wait till hot.
Drizzle a teaspoon of oil. Spread the oil using a paper napkin to form a thin oil layer on all of the pan.
Make a smaller flatbread to begin with. to let the pan heat well and also get a feel for how the batter moves. Pour 2-3 Tablespoons of the batter and make the flatbread.
The batter should be a thin pancake batter. Depending on the Teff or flours used, you might need to add more water or flour if the batter is too thin(no holes develop when the flatbread cooks) or too thick(makes flatbread like a pancake). I used a 12 inch large non stick pan.
Pour 1/3 to 1/2 cup of the batter on the hot pan.
You can either pour the batter in concentric circles or pour all of it and then move the pan to spread it around. See pictures above.
Once spread, wait for a few bubbles to appear then cover the pan with a lid to steam the injera for a minute or so.
Remove lid and let cook until the center is set and not wet and the edges start to pull away. 3-5 minutes depending on the size.
Remove the Injera and let cool. The edges might feel crisp when you take it off heat but will soften once cool.

Notes:
Use a good non stick thick bottom pan or seasoned cast iron skillet. I have a non stick pan that I  use only for pancakes, chickpea omelettes and crepes. No stir fries and other things that require mixing.
Spread the oil with a damp paper napkin to cover the entire pan with a thin layer. This helps prevent sticking and hence breaking of any kind of crepes/flatbreads.
If the Injera stays gummy and has no holes, there is too much water in the batter.
If there are no or less spongyholes, add more baking powder. 



This Injera is being shared at Ricki’s Wellness weekend, sligtly indulgent Tuesdays, Allergy Free Wednesdays