No current photos.

Nutrition Facts
Serving Size 1 (58g) Recipe makes 10 servings The following items or measurements are not included below: teff flour
Calories 202
Calories from Fat 7		(3%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 160mg		6%
Potassium 163mg		4%
Total Carbohydrate 43.3g		14%
	Dietary Fiber 5.0g	20%
	Sugars 0.4g
Protein 6.2g		12%
detailed view... how is this calculated?

Teff and Barley Injera (Ethiopian Flat-Thin Bread)

Recipe #324696 | 2 days | 2 days prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice.

1
Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
2
Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
3
Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
4
The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
5
The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
6
Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
7
Depending on the size of skillet, you will get 20 to 30 injeras.
8
If less sour taste preferred, bake it the second day.
9
You may find teff flour in health store.