Gluten-Free Ethiopian Injera Bites with Teff

Ingredients

Shop links on this page are for teff flour, red lentils, rinsed, tomato paste. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 cup teff flour Shop
• 1.25 cups water
• 0.5 tsp salt
• 1 tbsp oil, for the pan
• 1 cup red lentils, rinsed Shop
• 2 tbsp olive oil or niter kibbeh
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1.5 tbsp berbere spice blend
• 1 tbsp tomato paste Shop
• 2.5 cups water or vegetable broth Shop
• 0.5 tsp salt, or to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1 Whisk the teff flour, 1 1/4 cups water and 0.5 tsp salt into a smooth, thin batter. Cover and let it rest at least 15 minutes, or up to 24 hours at room temperature for a sour, fermented flavor (live tip 2).
2. 2 Heat the olive oil or niter kibbeh in a saucepan over medium heat. Cook the onion for 6-8 minutes until soft, then stir in the garlic, ginger, berbere and tomato paste for 1 minute.
3. 3 Add the lentils and 2 1/2 cups water or broth. Simmer, stirring often, for 20-25 minutes, until the lentils break down into a thick, scoopable stew. Season with salt.
4. 4 Lightly oil a nonstick skillet over medium heat. Pour in about 1/4 cup batter and swirl into a thin 6-7 inch round. Cover and cook 2-3 minutes without flipping, until the top is dry and dotted with holes. Repeat to make 6-8 rounds.
5. 5 Cut each injera round into 2-3 inch pieces, top each with a spoonful of warm lentils and sprinkle with cilantro. Serve right away.

Nutrition (per serving)

Tips & Notes

• Teff batter thickens as it rests. Stir it before cooking and add a spoonful of water if needed so it still pours like thin pancake batter.
• For more of injera's sour tang, let the batter rest the full 24 hours in step 1 instead of 15 minutes. Bubbles on the surface show it is fermenting.
• Choose teff flour labeled gluten-free. Teff is naturally gluten-free but can be milled on equipment shared with other grains.

Common questions