What to do with 25 lbs of teff flour: Make injera, of course!

We get these bees in our bonnet here at Nake-id Knits (coming May 4, in fact, we'll have 20,000 of the little suckers). This particular bee, though, had more to do with a craving for Ethiopian food and the delicious fermented bread associated with cuisine called injera.

The bread is made with teff flour, a gluten-free flour made from an ancient grain that's high in protein, copper, iron, zinc and calcium. Bob's Red Mill sells small bags of the stuff for about $7-$8 for 24 ounces (they carry it at Natural Grocers), but that seemed a little rich for regular injera consumption.

On our tour de Aurora last week, I picked up a 25-pound bag of teff for $35, knowing full well Nake-id IT would think i was nuts. Since then, we've started putting teff in bread, in cakes, in roux; I even have a recipe for teff muffins.

And, yes, we've made injera.

I used the recipe from Papa Tofu Loves Ethiopian Food, a darling zine, which uses teff, urad dal and brown rice flour in the mix.

Start by mixing all ingredients and let them ferment. Ours went just over three days. Then I added extra water and blended so that the batter was the consistency of crepe batter.

Pour the batter in a hot tefflon pan without oil. And cook for about 45 seconds. Then cover.

Cook for a minute or so. Then remove with wooden spatula.Serve with Ethiopian lentils.

The lady who sold me the massive bag of teff flour said that you can't make injera without a special injera maker. These are like large, electric crepe makers and cost upwards of $100. I found the humble tefflon pan worked just fine. 

These were lovely. But not restaurant quality. Next time I'll try 100 percent teff to see if the result is more to my liking.

If you are looking for teff flour in the Denver area, you can find it at the Tana market in the strip mall at 2222 S. Havana St.