Vegetarian > Ethiopian > Injera Bread

Carrot and Zucchini Injera Recipe

Ingredients with Measurements:
- 1 cup teff flour
- 1 cup water
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp baking soda
- 1 tbsp olive oil

Special equipment needed:
- Non-stick skillet or injera pan
- Blender or food processor

Step-by-step instructions:

1. In a blender or food processor, blend the grated carrots, zucchini, onion, and cilantro until smooth.

2. In a mixing bowl, combine the teff flour, salt, black pepper, cumin, turmeric, paprika, garlic powder, onion powder, and baking soda.

3. Add the vegetable puree and water to the dry ingredients and mix well until a smooth batter forms.

4. Cover the bowl with a cloth and let the batter rest for at least 30 minutes.

5. Heat a non-stick skillet or injera pan over medium-high heat.

6. Add a tablespoon of olive oil to the pan and spread it evenly.

7. Pour 1/4 cup of the batter onto the pan and spread it out into a thin, circular shape.

8. Cook the injera for 2-3 minutes on one side until the edges start to curl up and the surface is dry.

9. Flip the injera and cook for another 1-2 minutes on the other side.

10. Repeat with the remaining batter, adding more oil to the pan as needed.


Time:
Preparation time: 10 minutes
Resting time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 6-8 injeras

Nutritional information:
Calories: 110
Fat: 3g
Carbohydrates: 19g
Protein: 3g
Fiber: 4g
Sodium: 240mg

Substitutions for ingredients:
- Teff flour can be substituted with any gluten-free flour.
- Carrots and zucchini can be substituted with any grated vegetables.
- Cilantro can be substituted with parsley or basil.
- Olive oil can be substituted with any cooking oil.

Variations:
- Add chopped nuts or seeds to the batter for extra crunch.
- Add spices like cinnamon, nutmeg, or cardamom for a sweet version.
- Add chopped cooked chicken or tofu for a protein boost.

Tips and tricks:
- Use a non-stick pan or a well-seasoned injera pan to prevent sticking.
- Make sure the batter is smooth and free of lumps for the best texture.
- Adjust the amount of water to get the desired consistency of the batter.
- Serve the injera warm with your favorite toppings.

Storage instructions:
- Store the leftover injera in an airtight container in the refrigerator for up to 3 days.
- Reheat the injera in a microwave or on a skillet before serving.

Reheating instructions:
- Microwave: Wrap the injera in a damp paper towel and microwave for 30 seconds to 1 minute.
- Skillet: Heat the injera on a non-stick skillet over medium heat for 1-2 minutes on each side.

Presentation ideas:
- Serve the injera on a platter with a variety of toppings and dips.
- Roll the injera with your favorite fillings like hummus, avocado, or grilled vegetables.
- Cut the injera into bite-sized pieces and serve as an appetizer.

Garnishes:
- Chopped fresh herbs like parsley or cilantro.
- Sliced avocado or tomato.
- Sprinkle of paprika or cumin.

Pairings:
- Serve with a side of lentil soup or stew.
- Pair with a fresh salad or roasted vegetables.

Suggested side dishes:
- Lentil soup or stew
- Roasted vegetables
- Fresh salad

Troubleshooting advice:
- If the injera sticks to the pan, add more oil or adjust the heat.
- If the batter is too thick, add more water.
- If the injera is too dry, reduce the cooking time.

Food safety advice:
- Make sure to wash and clean the vegetables before grating.
- Store the leftover injera in the refrigerator to prevent spoilage.

Food history:
- Injera is a traditional Ethiopian and Eritrean flatbread made from teff flour.
- It is a staple food in these countries and is often served with stews and curries.

Flavor profiles:
- The carrot and zucchini add a subtle sweetness and earthy flavor to the injera.
- The spices like cumin, turmeric, and paprika add warmth and depth to the dish.

Serving suggestions:
- Serve the injera warm with your favorite toppings and dips.
- Use it as a wrap or a base for a pizza.

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Region: Ethiopian

Taste: Savory, Tangy, Nutty, Spicy, Sour