Wednesday, March 11, 2015

Gluten-Free Injera

The Night Before

1 c. Teff sourdough starter*
1 c. Dark teff flour (that's the kind I can buy here)
About 2 c. Warm water (110°)
1 packet baker's yeast (at our elevation, it needs this)

In a tall gallon container, mix the sourdough starter with the teff flour. Knead it in the container for 10 minutes or more. Dough ball should feel like soft play dough. 

In a separate cup, mix yeast with 1/4 c. warm water. Allow to begin working for a few minutes. Add this mixture to the teff dough. Work in. Add more warm water to dough ball, 1/2 c. at a time. Work all the lumps out with your fingers until batter is smooth each time. Once the batter is runny, cover tightly and set in a warm place and allow to ferment overnight. (Separation is normal.)

(Sweet Abi helping knead the dough)


Teff batter from last night
1 c. White rice flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 c. Warm water

First, stir the fermented teff batter and save 1 c. of it for starter. Don't forget this step!!!

In a separate bowl, mix rice flour, baking powder and salt. (My regular recipe uses self-rising wheat flour. This is a replacement.) Add the warm water and stir well. 

In a blender, combine the white rice batter and the remaining teff batter 1 c. at a time until it is all blended together, and texture is silky. 

Put the blended batter back into the tall, covered container and set in a warm place to ferment for an additional 6-8 hours. 


Cooking the injera

You'll need:

A dedicated non-stick skillet, preferably electric
A lid or cover
An oven mitt
A timer
A liquid measuring cup
A clean bed sheet
A "spatula" or suffid**
Your fermented batter

Heat your pan to 400-500°F. Pour batter onto pan (I do it from the middle out, because the outside ring is hottest. If the center of the pan is hottest, pour the batter from the outside in.) 

As bubbles, or "eyes" start to form, cover the pan. Set the timer for about 1 minute. (45 seconds if your pan is hotter.) 

When the timer rings, remove the lid. Pick up the injera with the "spatula" and set it on the clean sheet to cool. Once cool, you can stack the injeras. 


*To make a starter from scratch, combine 1/2 c. Teff flour with 1 c. warm water and 1 packet baker's yeast. Cover and set in a warm place to ferment. Stir twice daily for three days. If it's not very bubbly, add more yeast on the second and third days. After three days, store in a jar in the fridge. It will separate and turn dark, but that's ok. Just stir and use, preferably every few weeks. The starter will get better the oftener its used. 

** in Ethiopia, chefs use a woven mat called a suffid to pick up injera off the pan. Before I got one, I used a piece of thin cardboard, which worked pretty well. 

If you are having trouble, the tutorial videos that I used to learn are here:

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