It is a national flatbread of Ethiopia and Eritrea made with a poppy grain size grain called teff. Which I had never heard of before either. However, being curious and liking to experiment I bought a packet of brown teff grain – a bargain at 80% discount.
Teff is very high in fibre. Having eaten it twice now, we can attest to that! As can Tess. She had some too. It’s also a good source of protein, manganese, iron, copper, zinc and calcium. Gluten free and low GI – how much better can it get?
Adaptable to be made into both savoury and sweet foods , teff can be used to make pancakes, bread, muffins – basically anything you make with flour it seems. Sam and Sam say they love teff – check out their recipes. Maybe I should have done that before plunging in and using the recipe on the back of the packet I bought. Not that there was anything wrong with what I made. But, I might have chosen something else.
Here’s the recipe I found on the back of the packet:
These quantities makes a large mix. You might want to halve it if you’re going to give this a try, unless you have lots of hungry mouths to feed.
2 cups brown teff grain (process to flour)
There must have been several million of the little buggers. I did blitz them, but not long enough to create a proper flour.
- 1 cup pl flour or gluten free alternative such as quinoa
As we do not have gluten intolerance I just used normal plain flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup soda water
- 1 cup plain yoghurt
Mix dry ingredients together.
Mix wet ingredients together, then add to dry to create a smooth batter. What you end up with is a brown slurry. I left it sit for a few hours before cooking, figuring the rest of the unblitzed grains would soften up a bit. They didn’t but it wasn’t off-putting.
The batter was quite thick. Maybe my measuring was not so accurate. Anyway, it made quite thick pancakes which turn a dark chocolatey colour on frying. I used ghee for that. Cook as you would for any pancakes or crepes.
TRH (The Retired Husband) thought they looked like blood pancakes. That’s a Finnish delicacy. And yes, it is made with blood – the animal variety. On occasion Mum would order it by the flagon from the butcher. He never batted an eyelid. We ate them with cranberry or lingonberry jam. Delicious. I’m told it’s similar to black pudding but more crunchy.
The recipe says to serve injera with curry and pickled vegetables. We ate them with chicken and peas in white sauce and slices of dill pickles. For breakfast the next morning I used the rest of the left over batter to make more pancakes after adding a bit of soda water to make the batter sloppier. These pancakes ended up a bit like crepes. Better. We ate those with eggs and bacon.
© Raili Tanska