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Injera.....for betty67....
6/11/2005 1:22 pm Last Read: |
What You Need: 3/4 cup teff, ground fine (the teff may be ground either in a flour mill or in a blender after moistening in 3 1/2 cups water). salt sunflower or other vegetable oil What You Do: 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. Stir in the salt, a little at a time, until you can barely detect its taste. Lightly oil an 8 or 9 inch skillet (or a larger one if you like). Heat over medium heat. 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 pancakes. Cook briefly, until holes form in the injera and the edges lift from the pan. Do not let it brown. Remove and let cool. If you have a hard time finding teff where you are, I would be happy to procure it and ship it to you, betty67!! {=} Love ~Mo  Mollena
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6/11/2005 8:21 pm |
What the hell is teff?? LOL I just have to know! The only way out is TRUTH ~Sara 
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6/12/2005 5:47 am |
DG - thanks for the recipe... S-s_S - teff - is a grain, is grown in US also, has very low gluten so cannot be used for breads that need structure/rising. This grain has more iron and proteins than traditional wheat. You might find it in health food stores if you do not have an international grocery near you
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6/12/2005 7:02 am |
Cool Mo!! I'll have to give it a try... it is YUM YUM YUMMY!!! Still in injera ecstasy this morning!!!
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 6/13/2005 5:56 pm |
OK, she...you've been properly schooled on t'eff by the delightful monkey69girl (thanks Missy!!)...now go get your Ethopian food on!!!  Deepbluenothing , a/k/a/ L.E.G....is it not the BOMB?! You are of course welcome, betty67...it is on its way to you as we type!! love Mo Mollena
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