Gluten Free Teff Injera bread - Brundo Spices Recipe
Recipe Credit www.brundo.com
Serves: 6-8 | Prep Time: 5 days fermenting, 10 minutes mixing | Cooking Time: 10 minutes
This fantastic Recipe can be used with all of the items in our Ethiopian Collection! We highly recommend getting our Awaze and one of our Niter Kibbehs and mixing them together for an unforgettable sauce and dip! This is a very similar process to Dosa, if you have made them before.
Gluten-Free Teff Injera
Where there is Ethiopian food, there is injera. Sponge-like, fermented, with notes of cacao, injera makes the perfect picker-upper of all Ethiopian food. It’s lovely sourness cuts through excess spiciness and can elevate the flavor of any dish. Full honesty, making it takes time - your batter has to ferment for days, BUT it is oh-so worth it. Plus it’s gluten free! Celiacs rejoice.
2-3 cups warm water
- Set a large (10+ inches across) non-stick pan over medium-high heat.
- Pour as much batter as is needed to cover the bottom of the skillet, allow the injera to cook undisturbed while the batter bubbles.
- Once the bubbles begin to pop and the edges start to form, place a lid on top of the pan and turn the heat down to low. Allow to steam for a couple more minutes, then remove from pan.
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Also in RECIPES
As with many of our recipes, this one is highly customizable and super simple, healthy and YUM! We suggest the best ghee to choose for this recipe below.
- Firm Bananas (not super green, but firm)
- Ghee of choice ....
Many folks think that ghee is too heavy for summer and to this we say "NAY!" Ghee is cooling, sweet and grounding and, by nature, that works super well for summer!