Overnight Injera

Overnight Injeran is a gluten free, dairy free, and lacto ovo vegetarian side dish. This recipe makes 6 servings with 195 calories, 7g of protein, and 2g of fat each. For 59 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 357 people found this recipe to be delicious and satisfying. Head to the store and pick up salt, teff flour, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is pretty good. Similar recipes are Yeshimbran Injera: Chickpea Flour Injera, Injera (Ethiopian flatbread), and Teff Injera Bread with Carrot-Ginger Chutney.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Whisk together teff, gluten-free flour mix, yeast, fenugreek, and cumin in large bowl. Stir in 2 1/2 cups warm water. Cover bowl with kitchen towel, and let stand 12 to 24 hours at room temperature, or until top is bubbly and mixture smells yeasty. (Mixture will separate into 3 layers: a top and bottom starter, and a watery layer in the middle.) 2. Stir in salt and honey, if using. The batter should resemble very thin pancake batter; add more water to thin, if necessary. 3. Heat large nonstick skillet over medium heat. Pour 1/3 cup batter into skillet, tilting to spread batter into large round that’s thicker than a crêpe but thinner than a pancake. Cover; cook 1 minute, or until top of injera is covered with bubbles. Loosen edges with spatula, and transfer to plate. Cover to keep warm. Repeat with remaining batter. Serve warm.

 

Step by step:

1. Whisk together teff, gluten-free flour mix, yeast, fenugreek, and cumin in large bowl. Stir in 2 1/2 cups warm water. Cover bowl with kitchen towel, and let stand 12 to 24 hours at room temperature, or until top is bubbly and mixture smells yeasty. (

2. Mixture will separate into 3 layers: a top and bottom starter, and a watery layer in the middle.)

3. Stir in salt and honey, if using. The batter should resemble very thin pancake batter; add more water to thin, if necessary.

4. Heat large nonstick skillet over medium heat.

5. Pour 1/3 cup batter into skillet, tilting to spread batter into large round that’s thicker than a crêpe but thinner than a pancake. Cover; cook 1 minute, or until top of injera is covered with bubbles. Loosen edges with spatula, and transfer to plate. Cover to keep warm. Repeat with remaining batter.

6. Serve warm.

Nutrition Information:

covered percent of daily need