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Savory Teff Pancakes
PAIR WITH
Spicy Ethiopian Red Lentil Soup
(PAGE 51)
This spongy flatbread or pancake, called
injera
in Ethiopia and Eritrea, doubles as both bread and an eating utensil—you use the bread to pick up bites of stew with your hands. Traditionally, the bread is made with 100 percent teff flour—an ancient grain with a lovely toasty cocoa-bitter flavor and aroma. I add a little all-purpose flour to make the breads a bit sturdier and easier to flip. Normally the batter is fermented for 24 hours or so to give the bread its characteristic spongy texture and pleasantly sour flavor; I use beer for a similar bubbly texture and plain yogurt for sour tang, so the bread batter is ready to go in 5 minutes flat. These breads reheat well, so you can make them a few days ahead
.
MAKES
8
BREADS
SERVES
4 TO 6
ACTIVE TIME
10
MINUTES
TOTAL TIME
15
MINUTES
3
/
4
cup plus 1 Tbsp [130 g] teff flour
1
/
2
cup [70 g] all-purpose flour
1 Tbsp nutritional yeast
3
/
4
tsp baking soda
1
/
2
tsp sea salt
1
1
/
4
cups [300 ml] lager beer (don’t measure the foam)
1
/
4
cup plus 2 Tbsp [90 g] tangy plain yogurt
1 Tbsp safflower oil
1.
In a large bowl, whisk together both flours, the nutritional yeast, baking soda, and salt.
Add the beer and yogurt and whisk until smooth.
The mixture should resemble thin pancake batter.
(Depending on the thickness of your chosen yogurt, you may need to add more beer or water to the batter to make it spread easily in the pan.
You’ll be able to gauge any adjustments after making the first pancake.)
2.
Heat a large nonstick pan with a tight-fitting lid over medium-low heat.
Brush the pan with a little of the safflower oil, stir the batter, and scoop up
1
/
3
cup [80 ml] of the batter with a measuring cup or ladle.
Take the pan off the heat, and quickly pour the batter into the pan, immediately tilting the pan and rotating it so the batter spreads out into a 10-in [25-cm] pancake.
Return the pan to the stove, cover, and cook until the injera is firm and springy to the touch and no longer sticky, about 1
1
/
2
minutes.
Remove the lid and let the bread cook for a few seconds more to evaporate any condensation that has dripped off the lid into the pan.
3.
Slide a silicone spatula under the edges of the bread to release it from the pan and flip or slide the pancake onto a di
Cover the plate tightly with aluminum foil and continue cooking the breads, stirring the batter before cooking the next one, until all the batter is used.
4.
Serve the pancakes warm.
GET AHEAD:
Stack the cooled pancakes, tightly wrap in foil, and store in the refrigerator for up to 2 days. To reheat, unwrap the breads, wrap them in a few dampened paper towels, and microwave on high for 1 minute, or until heated through.