Mixed Flour Injera Teff And Wheat
A traditional Ethiopian flatbread made with a blend of teff and wheat flour for a balanced texture and classic sour flavor.
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Ingredients
- 1 1/2 cups Brown Teff Flour
- 1/2 cups All-Purpose Wheat Flour
- 2 1/2 cups Lukewarm Water
- 1/2 teaspoon Active Dry Yeast
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder(optional)
- 1/4 cups Boiling Water
- 1 teaspoon Vegetable Oil(optional)
Instructions
- 1
In a large glass bowl, whisk together the teff flour, wheat flour, and yeast.
- 2
Gradually add the lukewarm water, stirring constantly until a smooth, thin batter forms.
- 3
Cover the bowl with a clean cloth and let it ferment at room temperature for 2 to 3 days until bubbles form and it smells slightly sour.
- 4
After fermentation, discard any liquid that has risen to the top, then stir in the salt and baking powder.
- 5
Take 1/4 cup of the fermented batter and mix it with 1/4 cup boiling water to create a 'absit' paste, then stir this back into the main batter to improve elasticity.
- 6
Heat a non-stick skillet or traditional mitad over medium-high heat and lightly wipe with an oiled paper towel.
- 7
Pour the batter in a circular motion starting from the outside moving inward to cover the pan surface.
- 8
Cover with a lid immediately and cook for about 2 minutes until the 'eyes' (holes) form and the edges lift easily; do not flip.
Nutrition per Serving
185
Calories
6g
Protein
38g
Carbs
1g
Fat
5g
Fiber
1g
Sugar
110mg
Sodium
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