Once I got rid of my sweet tooth, I began to love certain foods that I had never before enjoyed. Ethiopian injera — a type of sourdough flatbread — is one of those foods. As I learned from my allergy experience that eating the same foods (especially grains) every day could prevent my gut from healing, I was interested in making injera from 100% teff as most, if not all, commercially available brands of injera contain at least 50% wheat — a cheaper grain in the United States.
For over 15 years, I have been looking for a 100% teff injera recipe. The only one I had didn’t work. Actually even the 50-50 teff-wheat recipe in the same book didn’t work either. When I met an Ethiopian last year, that didn’t help either as her English wasn’t fluent enough to explain it to me. Even after watching her make it, I was unclear as to what I was looking for before pouring it in the pan to “bake”. Finally, I stumbled upon a blog that gave me the best directions to go on. She used self-rising flour, but nonetheless, this young woman gave me some great ideas that I was able to adapt to my current knowledge of sourdough making. The results?
100% teff injera batter
Baked teff injera
Hi,
I have also been trying to know how to do 100% teff injera. I would appreciate a lot if you could send me your recipe as I dont eat wheat or dairy products. Thank you
Hi,
I’ve been wanting to post it for some time, but was unable to do so immediately after my first try due to morning sickness. It took me almost 2 weeks to get the batter bubbly enough. Of course, my last few batches didn’t come out too well, but I’m going to give it a go again this week. I think the last few batches didn’t do well because I was experimenting with some other gluten-free flours mixed in. I will post the recipe on the site when I get my act together. Thanks for being patient!