I made Injera for the first time with mother

Teff flour and water are the only two ingredients required to make injera the traditional way. The ancient Ethiopian Highlands cereal crop Eragrostis tef, also known as tef, is ground into flour to make teff flour. Because teff is a low-yielding crop, the average farming family can’t afford to grow it. Teff is often replaced by wheat, barley, corn or rice flour in Ethiopian highland cooking because so many people grow their own food. There are three types of injera made from teff seeds: nech (white), key (red), and sergegna (mixed). When teff isn’t an option due to a lack of availability or affordability, injera is made by fermenting a variety of grains, such as barley, millet, and sorghum instead. Teff, on the other hand, is the grain of choice for making injera, primarily due to its flavor and texture (color, smell, taste). Gluten-free teff flour is available. Ethiopian flatbread, or injera, is another name for it. It is a traditional Ethiopian dish. It’s made with teff flour and water and has a delightfully spongy texture. It’s delicious on its own, but it’s often served with other Ethiopian dishes, so it’s perfect for mopping up the leftovers. In a spiral motion, begin in the center and work your way outward, filling the frying pan from top to bottom. Add about the same amount of batter as you would for a crepe, if not a tad more. You can tell when the injera is ready to be removed if it has holes on top of it, In addition, the plan will appear golden brown as it lifts away from the edges of it.

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