Teff Injera Bread with Carrot-Ginger Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued. Ingredients:
2 tablespoons olive oil |
4 cups (1/2-inch) cubed peeled carrot (4 medium) |
3/4 cup finely chopped shallots (about 3 large) |
4 garlic cloves, minced |
2 (3 x 1/2–inch) julienne-cut strips peeled fresh ginger |
2 tablespoons sugar |
2 tablespoons honey |
1 tablespoon butter |
4 cardamom pods, bruised |
2 thyme sprigs |
2 cups organic vegetable broth (such as emeril's) |
1/2 teaspoon salt |
9 ounces teff whole-grain flour (about 2 cups) |
4.5 ounces all-purpose flour (about 1 cup) |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 1/2 cups club soda |
3/4 cup plain yogurt |
cooking spray |
Directions:
1. To prepare chutney, heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.
2. To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads. Serve flatbreads with chutney.
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