Making Injera (and doro wat, gomen wat), Part 4
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@annettemint
Thank you for this information.
I might as well confess how my experiment turned out: failure. When I tried substituting teff for rye in my bread recipe, I got... a canon ball. Same thing happened when I substituted it for whole wheat flour in another bread recipe. The "loaf of bread" I got could be used to sink a pirate ship!
I think this is because teff is gluten-free. I will need to add either actual gluten, or some substitute like xantham gum.
SailorBarsoom 1 month ago
Am salivating ! Great food tradition!
Bofta1 1 month ago
@SailorBarsoom I know it's been over a years since you responded but Mesob Restaurant has an online recipe that calls for barley flour, wheat flour, teff and self rising flour mesobrestaurant.blogspot.com. My bf who is Oromo, is convinced that I don't have to use all of those flours to make injera though. Good luck with your cooking!
annettemint 1 month ago
Everything looks so good. My stomach is rumbling :)
SheilaDang52 3 months ago
beautiful!
qddevine 5 months ago
It is Doro wot not WHAT like you pronounce LOL
susu746 7 months ago
You guys are amazing, good job
08mizan 1 year ago
It looks delicious!
bestiaccia 1 year ago
@annettemint
Queen of Sheba was the first Ethiopian food I ever ate. I might have to go back there again some day too.
I found a little store that sells teff flour, spice blends, and so on. I've made some injera, but it isn't at all like what you get at the restaurant. I'll try again, though. I'm also going to see if I can substitute it for some of the rye flour in a bread recipe.
SailorBarsoom 1 year ago
@SailorBarsoom I've been there..Queen of Sheba is pretty dang good too. The Ethiopian restaurants in Phoenix are horrible.
annettemint 1 year ago