Gluten-Free Quick Injera

RECIPE

Servings 6 | Prep Time 1 hour | Total Time 2 hours

INGREDIENTS

2 cups 100% teff flour (I prefer using mosty all whitet teff Flour, but you can use a combination of white and dark))

1 1/2 c. warm purified water (not tap water)

1 1/2 teaspoon active dry yeast

1/2 teaspoon sugar

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3/4 c. purified water (not tap water)

1/2 teaspoon fine pink Himalayan salt

3 1/2 teaspoon vinegar 

1 teaspoon baking powder

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You may need to additional water (add 1/8 c. purified water (not tap water), at a time) in order to thin the batter, if necessary.

DIRECTIONS

1. Place 1 1/2 cups warm water in a bowl and sprinkle with the sugar and active dry yeast. Let sit for 15 minutes. Stir in the 2 cups of teff flour and then cover with plastic and set aside for approximately 1 hour.

3. Dissolve the baking powder in the 3/4 cup water and add the vinegar and the salt. Add this to the teff/water/yeast/sugar mixture.

4. Place all ingredients in the blender for 3 minutes, adding additional water 1/8 cup at a time, to achieve a thin batter.

4. On a hot non-stick griddle, pour 1/2 cup of the mixture in center and move pan around to make a round thin crepe like injera “pancake.” (I pick up the side handles of my electric pan to move the batter around to make a circle.)

5. When bubbles start to form on the top of the injera, cover the pan for about 2 minutes. Remove lid and cook an additional 2-3 minutes until the edges of the injera start to lift up a bit

6. Remove cooked injera and let cool on a plate. Continue with remaining batter.

7. These can be frozen and easily defrosted, as needed, in the microwave.