Ingredients with Measurements:
- 2 cups teff flour
- 1 cup coconut milk
- 1 1/2 cups water
- 1 tsp turmeric powder
- 1/2 tsp salt
- 1/2 tsp active dry yeast
Special equipment needed:
- Large mixing bowl
- Whisk or wooden spoon
- Non-stick skillet or injera pan
- Plastic wrap or towel
Step-by-step instructions:
1. In a large mixing bowl, combine teff flour, turmeric powder, and salt. Mix well.
2. In a separate bowl, mix together coconut milk, water, and active dry yeast.
3. Slowly pour the wet ingredients into the dry ingredients, whisking or stirring until the batter is smooth and free of lumps.
4. Cover the bowl with plastic wrap or a towel and let it rest in a warm place for at least 8 hours or overnight.
5. When ready to cook, heat a non-stick skillet or injera pan over medium-high heat.
6. Pour 1/4 cup of the batter onto the skillet and quickly swirl the pan to spread the batter into a thin, circular shape.
7. Cover the skillet with a lid and cook for 2-3 minutes, or until the edges start to curl up and the surface is dry.
8. Remove the injera from the skillet and repeat with the remaining batter.
- Time:
Preparation time: 10 minutes
- Resting time: 8 hours or overnight
- Cooking time: 2-3 minutes per injera
Temperature:
- Medium-high heat for cooking the injera
Serving size:
- Makes about 8-10 injeras
Nutritional information:
- Serving size: 1 injera
- Calories: 120
- Fat: 3g
- Carbohydrates: 20g
- Protein: 4g
Substitutions for ingredients:
- Teff flour can be substituted with any gluten-free flour.
- Coconut milk can be substituted with any non-dairy milk.
- Turmeric powder can be substituted with any spice of your choice.
Variations:
- Add chopped herbs or spices to the batter for added flavor.
- Use different types of flour, such as chickpea or rice flour, for a different texture.
Tips and tricks:
- Make sure the skillet or injera pan is hot before pouring the batter.
- Swirl the pan quickly to spread the batter evenly.
- Cover the skillet with a lid to help cook the injera evenly.
Storage instructions:
- Store the injera in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the injera, wrap it in a damp towel and microwave for 30 seconds.
Presentation ideas:
- Serve the injera on a platter with other Ethiopian dishes.
Garnishes:
- Sprinkle chopped herbs or spices on top of the injera for added flavor.
Pairings:
- Serve with Ethiopian stews, such as doro wat or misir wat.
Suggested side dishes:
- Serve with injera bread or rice.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a pourable consistency.
- If the edges of the injera are burning, reduce the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the injera thoroughly before serving.
Food history:
- Injera is a traditional Ethiopian flatbread made from teff flour.
Flavor profiles:
- The coconut milk adds a subtle sweetness to the injera, while the turmeric adds a warm, earthy flavor.
Serving suggestions:
- Serve the injera on a large platter and let guests tear off pieces to use as a utensil for scooping up stews and other dishes.
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Region: Ethiopian