Best 2 Ethiopian Teff Flour Biscuits Recipes
Embark on a culinary journey to the heart of Ethiopian cuisine with teff flour biscuits, a delectable treat that embodies the country's rich culinary heritage. These biscuits, crafted with teff flour, an ancient grain indigenous to Ethiopia, offer a unique taste and texture that will tantalize your taste buds. Discover the secrets of creating these delectable biscuits, from selecting the finest ingredients to mastering the art of baking, and indulge in the authentic flavors of Ethiopia.
Let's cook with our recipes!
INJERA (ETHIOPIAN TEFF BREAD)
A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time P1DT6m
Yield 2
Number Of Ingredients 6
Steps:
- Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
- Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
- Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
- Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
- Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 41.1 g, Fat 3.8 g, Fiber 7.7 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 13.9 mg
TEFF AND BARLEY INJERA (ETHIOPIAN FLAT-THIN BREAD)
Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice.
Provided by yewoinfamilycooking
Categories Sourdough Breads
Time P2DT1h
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
- Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
- Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
- The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
- The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
- Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
- Depending on the size of skillet, you will get 20 to 30 injeras.
- If less sour taste preferred, bake it the second day.
- You may find teff flour in health store.
Nutrition Facts : Calories 202.1, Fat 0.9, SaturatedFat 0.2, Sodium 160.8, Carbohydrate 43.3, Fiber 5, Sugar 0.4, Protein 6.2
Tips:
- Make sure to use fresh, high-quality ingredients for the best results.
- If you don't have teff flour, you can substitute it with all-purpose flour or gluten-free flour blend.
- If you find the dough to be too dry, add a little bit of water or milk until it comes together.
- If you find the dough to be too sticky, add a little bit more teff flour or all-purpose flour until it's no longer sticky.
- Be careful not to overwork the dough, as this will make the biscuits tough.
- Use a sharp knife or biscuit cutter to cut out the biscuits for clean edges.
- Place the biscuits close together on the baking sheet so that they rise up and touch each other.
- Bake the biscuits in a preheated oven until they are golden brown and cooked through.
- Serve the biscuits warm with your favorite toppings, such as butter, honey, or jam.
Conclusion:
These Ethiopian Teff Flour Biscuits are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. They are perfect for special occasions or everyday meals. With their unique flavor and texture, these biscuits are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting recipe, give these Ethiopian Teff Flour Biscuits a try!
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