Teff Injera Bread with Carrot-Ginger Chutney

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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 1/2inch) 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




