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INJERA: A 100% Gluten-Free Teff Injera Recipe

Injera, a staple of Ethiopian cuisine, is a unique and versatile flatbread known for its spongy texture and distinctive sour flavour. Traditionally made from teff flour, injera serves as both a base for various stews and a means to scoop up delicious dishes. The best part? Injera made from teff is naturally gluten-free, making it a perfect option for those with gluten sensitivities or coeliac disease. In this article, we’ll explore how to make your own cannabis-infused injera at home using 100% gluten-free teff flour.

Ingredients

To create this remarkable bread, gather the following ingredients:

• 500g teff flour (preferably light or mixed grain teff)
• 750ml water
• 1/4 teaspoon active dry yeast (optional for quicker fermentation)
• 1/2 teaspoon salt (to taste)

Equipment Needed

• A large mixing bowl
• A whisk or wooden spoon
• A flat non-stick pan or injera skillet (traditionally called a “mitad”)
• A clean kitchen towel or cloth for covering the batter

Instructions

Step 1: Prepare the Batter
In a large mixing bowl, combine the teff flour with the water. If using, add the active dry yeast. Using a whisk or wooden spoon, mix until you achieve a smooth, lump-free batter. The consistency should be similar to pancake batter – thick but pourable. Allow for your batter to rest for 20–30 minutes at room temperature.

While resting, fermentation will begin to occur. If you want a pronounced sour taste, cover the bowl with a towel and let the batter sit for 1–3 days, allowing the natural yeast from the air to work its magic. If you’re in a hurry, 20–30 minutes is enough, especially with the help of added yeast.

Step 2: Cooking the Injera
Once fermentation is complete, heat your non-stick pan or skillet on medium heat. You do not need to grease the pan, as injera tends to release easily. Pour a ladleful of the batter onto the hot pan, swirling it around to create an even, circular shape, similar to how you would for a pancake.

Cover the pan with a lid and let it cook for approximately 2–5 minutes. You will notice small bubbles forming on the surface, which is a sign that the injera is cooking properly. The bottom should be set, while the top remains slightly moist and steam-cooked.

Step 3: Finishing Touches
Once the injera is cooked, carefully remove it from the pan using a spatula. It’s best to place it on a clean kitchen cloth or a plate, with the cooked side facing up to maintain its softness. Continue this process until you’ve used up all the batter.

You can stack the injera on top of each other. Cover the stack with a towel to keep them warm and moist until you’re ready to serve.

Step 4: Serving
Injera can be served as a delightful accompaniment to Ethiopian dishes, often piled high with lentils, vegetables, and spices. Each person traditionally tears off pieces of injera to scoop up the various foods, providing both a meal and a social experience. You can also utilise injera creatively by pairing it with various fillings, such as grilled meats, salads, or even sweet spreads.

Tips for Perfect Injera

1. Consistency: If needed, adjust the water-to-flour ratio to achieve the ideal consistency.
2. Fermentation Time: Experiment with fermentation. The longer you let the batter sit, the more tangy flavour will develop.
3. Storage: Leftover injera can be stored in an airtight container in the refrigerator for a few days or frozen for an extended period.

Conclusion

Making injera at home is a rewarding culinary adventure that brings the flavours of Ethiopia to your kitchen. With this 100% gluten-free teff injera recipe, you can enjoy a deliciously nutritious flatbread that caters to gluten-free diets without compromising taste or texture. Explore the world of Ethiopian cuisine and revel in the communal experience of sharing injera with friends and family. Bon appétit!