Clinic At A Time
  • Home
  • Our Mission
    • Founder Message
    • Board of Directors
    • Gojjam Province >
      • Bichena Village
      • Ethiopia
  • Projects
    • Masks For Ethiopia
    • Bichena Completed Projects
    • Dima Completed Projects
    • Kembata Tembaro Medical Supplies Delivery
  • Make Injera
  • Blog
  • Contact
  • DONATE!

Teff Only Injera -- "You Can Make Gluten Free Injera"

2/17/2013

17 Comments

 
Making teff only injera has been the one question and request most often made on our FB page "You Can Make Injera." After a few months of recipe work and testing, we are ready to share our gluten free recipe -- this recipe uses 100% teff! We think you are going to love this injera. It's lighter, it isn't as heavy after eating, and it is absolutely delicious. Please read the recipe in full and make sure to watch the video clips we link to on youtube as they help clarify the process, particularly with reference to the 'absit.' 

TEFF ONLY INJERA

STEP ONE
1. Prepare 2 c. of starter, using the starter recipe in our cookbook "You Can Make Injera". Change the starter  recipe so that all the flours used to make the starter are replaced with teff. You can use a mix of ivory and brown teff (we use an equal amount of both) or you can use only brown or only ivory. 
2. Mix your 2 c. of starter with 5 c. of teff (again, we use 1/2 brown and 1/2 ivory - you can use any combination). Add 5 c. of warm water and hand mix until the batter is nice and smooth, as described in our cookbook. 
3. Cover the batter with a well sealing lid and let the batter sit for 24-36 hours. If the weather is humid, we advise 36 hours. 
 
STEP TWO (Our video link demonstrates this step! Making Absit )
4. Boil 1 c. of water
5. Remove 1/4 c. of batter from your container. Slowly add the 1/4 c. batter to the boiling water using a whisk. This step is referred to as making "absit."  (See video! The video is super helpful!)
6. Slowly add the absit to your batter. Seal with a tight sealing lid.
7. Let this sit for 12 hours. (We suggest you do STEP TWO in the evening so your injera is ready to make in the morning).

STEP THREE
8.Remove the lid from your batter, mix the batter well, especially if water has separated a bit to the top of the batter. Your batter should be similar to pancake batter. 
9. Heat your mitad to hot and the batter is ready to pour! See video!
*Remember to remove 2 cups of this batter as it is now your starter for your next batch of injera! 

** TIP: If your injera isn't producing nice eyes or isn't bubbley -- you might try adding a pinch (just a pinch) of baking soda to your batter to activate the yeast. Everyone has an occassional 'fail' at injera -- this will help you out!

You can order our cookbook on Lulu here.
You can join our "You Can Make Injera" Facebook Page here, 

If you love our all teff recipe, and you'd like to show your appreciation and support of our work, please consider making a donation to Clinic At A Time. Thank you!



Picture
Batter in Step One
Picture
Pouring on your mitad
Picture
Injera is ready -- you can always tell by the nicely turned up edge of the injera
17 Comments
Jenny
3/27/2013 07:02:32 am

Recently returned from ET (with 10 kils of teff in a suitcase) where I was told by a local national cook that they do indeed make absit in preparation of their batter. I cant figure out what purpose the absit serves, however. Can you enlighten me?

Reply
Mulu
3/27/2013 07:12:46 am

I think the absit help to re-activate the fermentation that has been going on and helps the injera to get the spongy texture and help the bubbly eyes come up more evenly.

Reply
Wendy
6/26/2013 08:32:56 am

I think the absit also holds the injera together. without it, the injera would be dry and would crack easily after baking.

Stacy
4/5/2013 12:18:27 am

Thank you so much for this recipe! I think it is just what I need! But I am easily confused and Step 1 I don't understand - so sorry! How do I get the 2 c. of starter? Do I follow the whole regular Injera recipe in the book and then when it is done, I take 2 c. of that for a starter? I think I can follow the rest of this great recipe - I am just confused about Step 1. Thank you so much!!!

Reply
Mulu
4/5/2013 12:43:44 am

Yes, follow step one from the book to make your own starter by using teff only. Keep us posted on how it is going. Good luck!

Reply
Ed and Sue Minihan
6/16/2013 09:42:20 am

We would still like to take one of your classes. Let us know when they are going to happen.

Where do we get the ivory teff?

Reply
Wendy
6/26/2013 08:30:35 am

Thanks for the recipe. Is there any difference between how you make your absit and making absit by mixing fermented tef with water and stirring on fire? That is the method I use to make absit. Also, why should the absit be poured slowly back into the fermented tef? Your reply will be very much appreciated!

Reply
mahdi
7/3/2013 02:39:05 pm

in your cook book, you stated that we need to make the batter sit for 36-48 hours after step 1 is done. But here, you stated "Cover the batter with a well sealing lid and let the batter sit for 24 hours" at the end of step 1. why the difference? do we need to make it sit for a shorter duration for Teff-Only Injera?

Reply
Meghan link
7/5/2013 12:59:40 am

Comment deleted

Reply
Meghan link
7/5/2013 02:02:37 am

Hi Mahdi. I consulted with Mulu and she lets her teff only batter sit 24-36 hours. She suggests only 24 hours if it is humid. Thanks for the clarifying questions!

Tone
8/19/2013 03:13:43 am

Great information!! I Wonder: you don't mention lid. I always hear from the expert injeramaking housewives that you must cover the injera with a lid on the metad.

Reply
Anna
10/26/2014 04:37:21 am

Dear Mulu! I will now try to make Injera for the first time following your recipe. I was just wondering about two things:
1.In Ethiopia I followed a few women making INjera and they never used a starter. It was water and Teff the first day. More cold water the second day and warm water the third day. Why is it that all recipes I found on the internet use a starter? Due to the climate maybe?

2. The women in Ethiopia used ground mosterd seeds to cure the mitad. If I use a Teflon pan, can I also use ground mosterd to cure it or is it better to use salt?

Thanks a lot in advance for your help. And many thans for all the additional info on the internet.

Best wishes,
Anna

Reply
Mulu
10/27/2014 06:24:03 am

Hello!
1. I have never heard injera made without starter. Not sure what region you
were. But there are people who use just hot water instead of absit which is
OK to do.
2. It is a turnip seed that they use not mustard seed. In some instances
they use salt as well. The reason we use salt here is because of the metal
surface, we are trying to avoid the oil settling. If it is clay (mitad) in
Ethiopia, using the seed is best to smooth the surface. Hope I answered
most of the questions. Please let me know if you have more questions.
Thanks!

Reply
Sue Hansen
12/13/2015 08:28:50 am

This is so helpful. Thanks for all the information. Our batter was thick and not pourable at the point of adding it to the boiling water for the absit. Any ideas? We added a pinch of baking soda to try to activate yeast. Thanks!

Reply
Fassica link
3/10/2016 12:19:12 pm

Making Injera is an art...at Fassica.com we make 100% Authentic Teff Injera (Gluten Free) using traditional Injera making process. We now ship through USA, freshly made to order Injera. Try it today at www.fassica.com

Reply
Mogogo / Mitad link
8/29/2016 10:10:05 am

Huge Sales with Free shipping in USA from Niat Products http://www.niatproducts.com

Reply
Marnet
5/8/2018 12:30:30 pm

It’s wonderful method,I love it and I made it after failed so many time making enjera.
This is thumbs up recipe and method

Reply



Leave a Reply.

    Archives

    June 2017
    August 2015
    April 2015
    June 2013
    April 2013
    February 2013
    December 2012
    June 2012
    April 2009
    March 2009

    Author

    By Mulu

    Categories

    All
    Media

    RSS Feed

Proudly powered by Weebly