Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Teff | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200 gr. teff, ground fine (or 50gr. maize and 150 gr. self-raising flour)
- 1 teaspoon salt
- Sunflower or other vegetable oil
Directions
Mix ground teff with 250 cc lukewarm water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour.
This may take as long as 3 days.
The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
Add 125 cc soda-water and stir in salt.
Lightly oil a large frying-pan.
Heat over medium heat.
Then proceed as you would with a normal pancake or crepe.
Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes.
Cook briefly in the covered frying-pan, until holes form in the injera and the edges lift from the pan. Remove and let cool.
Category:Eritrean Recipes
Category:Eritrean Snacks