This Ethiopian flat bread was delicious and a fun way to eat our food. We did not get aggravated by the grain either as we often can get minor allergy symptoms with non-fermented grains and breads.
1½ cups water, at room temperature
1 cup teff flour
¼ teaspoon salt
½ teaspoon baking soda
Coconut oil for cooking
Date Prepared: September 23, 2017
Date Harvested: September 26, 2017
Length of Ferment: 3 days
The whole family loved this project and we look forward to making it again. We ate it with a stir fry served with rice and as fermented pancakes. I look forward to trying them again with other recipes.
What Would I Do/Try Differently Next Time:
I want to experiment with other grains since my son and I do not like teff as much as we like other ancient grains like amaranth and millet.
I would also like to try them as a wrap since I have not found a gluten/wheat free wrap I enjoy, and I think it would be delicious!
Teff flour mixed with warm water and whisked until smooth pancake batter-like consistency.
Covered with a cloth, secured with a rubber band and left to ferment for a few days.
Injera batter fermented for 3 days.
Mixed in salt and baking soda before pouring into the hot skillet.
Cooking in a cast iron skillet with coconut oil.
These delicious fermented flatbreads did not last very long in our household.