July 14, 2017
Breads, Dairy, African,
Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Stove Top, Low Fat, No Eggs, Vegetarian, Flour, Yogurt, Flatbread, Kosher Dairy more
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"A quick way to make Ethiopian injera that doesn't require the long fermentation time. These spongy crepes are used to scoop up sauces and stews. Teff flour is available from Bob's Red Mill - usually found in your local health food store or online. Recipe from Teff Love, and makes about 14 crepes."
Preheat a nonstick skillet over medium heat.
Put the teff flour, chickpea flour, baking soda, and salt in a medium bowl and whisk vigorously to combine and to beat out any lumps in the chickpea flour. Add the carbonated water and yogurt and whisk well to combine. When the griddle is hot, whisk in the vinegar to combine. The batter will rise and foam, and the consistency will be thin and kind of like chocolate milk.
Form each crêpe by using a 1/3-cup measure to scoop the batter from the bottom of the bowl and pour it into a disk on the hot pan. Use a spoon to quickly and lightly smooth the batter into a 6-inch disk, starting in the center and working in concentric circles until you reach the edges (keep the center of the crêpe the thickest and the edges the thinnest; the crêpe should be between 1/3 and 1/4 inch thick).
Cover and cook for 1 minute. The crêpe should be dry on the top with a smattering of little holes over its surface. Uncover and continue to cook the crêpe without turning it for to 1 1/2 minutes. The total cooking time for each crêpe should be 2 to 2 1/2 minutes. When fully cooked, the crêpe should be dry on top with a few air-bubble holes, and the bottom should be firm, smooth, and lightly browned. Depending on your cookware and stove, you’ll need to adjust the heat to achieve this result.
Use a flat, flexible spatula to loosen and release the crêpe,and then quickly transfer it to a plate and cover with a clean,dry tea towel. Repeat the cooking process until all the batter has been used. As the crêpes are made, stack them on top of each other and keep them covered with the towel so they don’t dry out.
As they cool, the crêpes will develop a spongy-stretchy texture. Let them rest until they’re room temperature, then wrap the stack loosely in a clean, dry tea towel and seal it in a ziplock bag until serving time.
*Be sure the crêpes are COMPLETELY cool or the bag will collect moisture and they’ll spoil. If you notice any condensation, open the bag to air it out.*
*Cooking Tip: For the best success, make these crêpes on a flat, anodized griddle or pan. If the crêpes are sticking as they cook, mist the pan with a small amount of oil. Keep in mind, just as with traditional teff injera, the first one cooked is usually a throwaway or a treat for the cook!*
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These teff crepes turned out perfectly. I had just the right amount of batter to provide the "teff tablecloth" as they call it and individual bread for dipping. Will definitely keep this recipe handy.
I love injera bread and have been fortunate enough to have someone make me the real thing. I liked this bread but I had a bit of trouble, part of it could have been due to the altitude here, which often causes some baking challenges - I had to add more chickpea flour and then carbonated water to get a better consistency. I also wonder if the amount of vinegar was correct because it was quite strong tasting. Made for CQ17 for the Smokin' Chefs. Thanks!