Injera I

I recently discovered this awesome Ethiopian grain called Teff. Teff comes in two varieties: ivory and dark. The dark teff is better if you like this hearty taste. Teff is gluten free and is great for gluten free baking of any kind. 
Injera is an Ethiopian flat bread made out of sour dough with a slightly spongy texture. In Ethiopia , Injera is served with stews and salads. Small pieces of Injera are torn and used to grasp the stew and salads for eating.
The recipe I will share is for the instant version and courtesy of Vegan Richa. I am working on the sour dough version and when done, I'll post a second recipe.  The authentic bread is made with naturally fermented dough and the fermentation process takes several days. Though sometimes we don't think of this stuff and that's why here we have a recipe which would allows us to prepare this great flat bread whenever we want to.
I really like to combine Injera with my Grabanzo-Lentil soup. The only thing I change about the soup is, I make it thicker more like stew . I also like my salads and veggie wraps with Injera.  It's great for any kind of spicy food and I can't wait to try it with my Tacos.


Ingredients:

1 cup teff flour
1 1/2 cup warm water
2 Tsp. organic yeast
2 Tsp.organic raw sugar
1 Tsp. sea salt
1/2 Tsp. baking powder

Whisk  teff flour with 1 cup of water , yeast and sugar. Cover and let sit for 45 min to an hour . Add 1/2 cup water , salt and baking powder. Whisk and start making the Injera.
In a non-stick skillet put some coconut oil and heat on medium-high. Pour some of the batter. Notice it should be a little more than what you put for crepes but less than what you use for pancakes . In other words it should be like a thick crepe.
Once spread wait for bubbles to appear and cover with lid to steam the injera. Steam for about a minute. Remove lid and keep cooking until the center is set and not wet. Remove and let cool . The flavor and texture show off best when served cold .