Teffmehl Braun የጤፍ ዱቄት – Teff Flour Brown

Teff flour is a healthy and aromatic gluten-free flour made from teff grain, a type of millet also known as dwarf millet. It has a nutty, slightly sweet, flavour and contains a lot of iron, calcium and essential amino aids. The millet seeds are also rich in carbohydrates, fibre and protein, making it increasingly popular in superfoods.

The flour is especially suitable for making bread and pancakes. It is a staple food in the Ethiopian kitchen, as it is used for making flat bread, porridge, beer and feed for livestock. Most importantly, it serves as the basis for the traditional, popular Ethiopian flat bread “injera”. It is prepared similarly to pancakes, however mixed with yeast and water, and served with vegetable and meat dishes.

Recipe for Injera:

Mix 1 yeast with 800ml water. Add 400g of teff flour and a pinch of salt, mixing it until it turns into a smooth dough. The dough should then ferment for at least one day. Stir once in between.

Before baking, heat the pan thoroughly. Then, pour the fermented dough into the heated pan with a ladle. The thickness of the dough should be about half a centimetre. Leave for 2-3 minutes to bake and you have injera!