Страница 82

Savory Teff Pancakes

PAIR WITH

Spicy Ethiopian Red Lentil Soup

(PAGE 51)

This spongy flatbread or pancake, called

injera

in Ethiopia and Eritrea, doubles as both bread and an eating utensil—you use the bread to pick up bites of stew with your hands. Traditionally, the bread is made with 100 percent teff flour—an ancient grain with a lovely toasty cocoa-bitter flavor and aroma. I add a little all-purpose flour to make the breads a bit sturdier and easier to flip. Normally the batter is fermented for 24 hours or so to give the bread its characteristic spongy texture and pleasantly sour flavor; I use beer for a similar bubbly texture and plain yogurt for sour tang, so the bread batter is ready to go in 5 minutes flat. These breads reheat well, so you can make them a few days ahead

.

MAKES

8

BREADS

SERVES

4 TO 6

ACTIVE TIME

10

MINUTES

TOTAL TIME

15

MINUTES

3

/

4

cup plus 1 Tbsp [130 g] teff flour

1

/

2

cup [70 g] all-purpose flour

1 Tbsp nutritional yeast

3

/

4

tsp baking soda

1

/

2

tsp sea salt

1