Guest guest Posted August 13, 2002 Report Share Posted August 13, 2002 INJERA (from The Lassen Family Natural Foods newsletter of August 1993) Ingredients: 3/4 cup teff, ground fine (this may be done either in a flour mill or in a blender after moistening in 3 1/2 cups water) salt sunflower or other vegetable oil 1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. This may take as long as 3 days. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is). 2. Stir in salt, a little at a time, until you can barely detect the taste. 3. Lightly oil an 8- or 9-inch skillet (or a larger one if you like). Heat over medium heat. Then proceed as you would with a normal pancake or crepe. Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8-inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air. This is the classic French method for very thin crepes. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack. 4. Cook briefly, until holes form in the injera and the edges lift from the pan. Remove and let cool. Yields 10 to 12 injeras. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2002 Report Share Posted December 24, 2002 Has anyone else tried this recipe? I tried it last thanksgiving and I couldn't get it to work. It's the only recipe I have seen that doesn't use wheat flour. It wasn't thick enough to actually cook. I poured it into a skillet and the excess water (there was A LOT) would just sizzle until it evaporated...it ended up leaving the wet teff flour stuck to the pan - burned and paper thin. I ended up adding lots of rice flour and even corn starch to it so that it would be thick enough to cook. Any ideas? Maybe I am supposed to leave the flour + water mixture out for more than 3 days? Or maybe I'm supposed to put it in the blender after I pour the mixture together?? ...I thought that the flour was fine enough... I still have some teff flour left and would like to try it again. Thanks! Dan , " Brenda-Lee Olson " <kolson99@u...> wrote: > INJERA > (from The Lassen Family Natural Foods newsletter of August 1993) > > Ingredients: > 3/4 cup teff, ground fine (this may be done either in a flour mill or in a > blender after moistening in 3 1/2 cups water) > salt > sunflower or other vegetable oil > > 1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with > a dish towel, at room temperature, until it bubbles and has turned sour. This > may take as long as 3 days. The fermenting mixture should be the consistency > of pancake batter (which is exactly what it is). > > 2. Stir in salt, a little at a time, until you can barely detect the taste. > > 3. Lightly oil an 8- or 9-inch skillet (or a larger one if you like). Heat > over medium heat. Then proceed as you would with a normal pancake or crepe. > Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will > make a thin pancake covering the surface of an 8-inch skillet if you spread > the batter around immediately by turning and rotating the skillet in the air. > This is the classic French method for very thin crepes. Injera is not > supposed to be paper thin so you should use a bit more batter than you would > for crepes, but less than you would for a flapjack. > > 4. Cook briefly, until holes form in the injera and the edges lift from the > pan. Remove and let cool. > > Yields 10 to 12 injeras. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Dan, I think that recipe sounds like there is way too much water in it. 3/4 cup grain to over 3 cups water.... that sounds way too thin to me, especially as the recipe says clearly the mixture should be thicker than crepes but thinner than pancakes. Why not try the same method but just reduce the water content? With 3/4 cup grain, maybe start with 1 1/2 cups water, see how that is, add a bit more if it's too thick. (warning: truism approaching) It's a LOT easier to add water than try to take it out! :-)) Happy new year! Deborah Has anyone else tried this recipe? I tried it last thanksgiving and I couldn't get it to work. It's the only recipe I have seen that doesn't use wheat flour. It wasn't thick enough to actually cook. I poured it into a skillet and the excess water (there was A LOT) would just sizzle until it evaporated...it ended up leaving the wet teff flour stuck to the pan - burned and paper thin. I ended up adding lots of rice flour and even corn starch to it so that it would be thick enough to cook. Any ideas? Maybe I am supposed to leave the flour + water mixture out for more than 3 days? Or maybe I'm supposed to put it in the blender after I pour the mixture together?? ...I thought that the flour was fine enough... I still have some teff flour left and would like to try it again. Thanks! Dan , " Brenda-Lee Olson " <kolson99@u...> wrote: > INJERA > (from The Lassen Family Natural Foods newsletter of August 1993) > > Ingredients: > 3/4 cup teff, ground fine (this may be done either in a flour mill or in a > blender after moistening in 3 1/2 cups water) > salt > sunflower or other vegetable oil > > 1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with > a dish towel, at room temperature, until it bubbles and has turned sour. This > may take as long as 3 days. The fermenting mixture should be the consistency > of pancake batter (which is exactly what it is). > > 2. Stir in salt, a little at a time, until you can barely detect the taste. > > 3. Lightly oil an 8- or 9-inch skillet (or a larger one if you like). Heat > over medium heat. Then proceed as you would with a normal pancake or crepe. > Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will > make a thin pancake covering the surface of an 8-inch skillet if you spread > the batter around immediately by turning and rotating the skillet in the air. > This is the classic French method for very thin crepes. Injera is not > supposed to be paper thin so you should use a bit more batter than you would > for crepes, but less than you would for a flapjack. > > 4. Cook briefly, until holes form in the injera and the edges lift from the > pan. Remove and let cool. > > Yields 10 to 12 injeras. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2002 Report Share Posted December 29, 2002 Dan wrote: > Has anyone else tried this recipe? I tried this recipe a couple of years ago, I don't remember why it was a failure. Based on what has worked for teff pancakes, I would start with equal amounts of teff flour and water and add extra water if necessary when cooking the injera. Joanne Quote Link to comment Share on other sites More sharing options...
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