Teff Injera Bread with Carrot-Ginger Chutney

A traditional injera batter may ferment for days, but this streamlined version comes together quickly. Yogurt adds sourness, while the club soda creates bubbles for a lighter batter. To use the same amount of whole wheat flour in place of teff flour, add 1/2 cup water to the batter; the characteristic tangy flavor may be subdued.

Yield: 14 servings (serving size: 1 flatbread and 2 tablespoons chutney)

Ingredients

• Chutney:
• 2  tablespoons  olive oil
• 4  cups  (1/2-inch) cubed peeled carrot (4 medium)
• 3/4  cup  finely chopped shallots (about 3 large)
• 4  garlic cloves, minced
• 2  (3 x 1/2–inch) julienne-cut strips peeled fresh ginger
• 2  tablespoons  sugar
• 2  tablespoons  honey
• 1  tablespoon  butter
• 4  cardamom pods, bruised
• 2  thyme sprigs
• 2  cups  organic vegetable broth (such as Emeril's)
• 1/2  teaspoon  salt
• 
  Injera:
• 9  ounces  teff whole-grain flour (about 2 cups)
• 4.5  ounces  all-purpose flour (about 1 cup)
• 1 1/2  teaspoons  baking soda
• 1  teaspoon  salt
• 2 1/2  cups  club soda
• 3/4  cup  plain yogurt
• Cooking spray

Preparation

1. To prepare chutney, heat oil in a large nonstick skillet over medium-high heat. Add carrot, shallots, garlic, and ginger to pan. Reduce heat to low, and cook 10 minutes, stirring occasionally. Add sugar, honey, butter, cardamom, and thyme; cook 1 minute, stirring constantly. Stir in broth; bring to a boil. Reduce heat, and simmer 45 minutes or until carrot is tender and liquid almost evaporates. Discard thyme sprigs and ginger. Stir in 1/2 teaspoon salt; cool.

2. To prepare injera, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and 1 teaspoon salt in a large bowl; stir with a whisk. Combine club soda and yogurt in a small bowl, stirring with a whisk until smooth. Add the yogurt mixture to the flour mixture; stir with a whisk until smooth.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/3 cup batter per flatbread onto pan in a spiral, starting at the center; cook 20 seconds. Cover the pan; cook an additional 40 seconds or just until set. Transfer to a plate, and cover with a cloth to keep warm. Repeat procedure with remaining cooking spray and batter, wiping the pan dry with a paper towel between flatbreads. Serve flatbreads with chutney.

Nutritional Information

Calories:

171 (20% from fat)

Fat:

3.8g (sat 1.1g,mono 1.8g,poly 0.3g)

Protein:

4.2g

Carbohydrate:

30.5g

Fiber:

3.8g

Cholesterol:

4mg

Iron:

2mg

Sodium:

520mg

Calcium:

70mg