Teff is available in brown and white colours that delivers a nutty and mild flavour. This tiny poppy seed-sized grain is called small millet in India, which is quite similar to ragi, as both belong to the same biological subfamily.
Ingredients:
1 cup teff flour
1/ 2 cup maida
1 tsp instant yeast
1/ 2 tsp salt
1/ 4 tsp baking soda
2 cups warm water
1 tbsp Apple cider vinegar
cooking spray / oil
plastic wrap
Method:
In a large mixing bowl, combine Teff flour, Maida, instant yeast, salt and baking soda. Mix well. Stir in apple cider vinegar and warm water. Whisk vigorously into a smooth batter without lumps. Cover and set aside for 1 hour in a warm spot.
Preheat a 9” non-stick pan on medium heat for 5 minutes. Lightly spray the pan with the cooking spray. Pour 1/ 4 cup of the batter from the outer circumference of the pan and work in a spiral toward the centre. Tilt the pan to fill in any uncovered spots. Immediately cover the pan with a loose-fitting lid and let the Injera cook for 2-3 minutes.
Injera is done when the top is no longer shiny or wet and feels firm to touch. Transfer the cooked injera to a plate and cover immediately with a kitchen towel or plastic wrap.
Stack the injera on top of each other to keep them moist and soft.
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