Best 2 Ethiopian Teff Flour Biscuits Recipes

In the realm of culinary delights, Ethiopian cuisine stands out with its vibrant flavors and unique ingredients. Among its culinary treasures are the delectable Teff Flour Biscuits, a delightful treat that embodies the essence of Ethiopian cuisine. These biscuits, crafted from the ancient grain teff, boast a delightful nutty flavor and a slightly spongy texture that sets them apart from their wheat flour counterparts. Join us on a culinary journey as we explore the world of Ethiopian Teff Flour Biscuits, discovering three enticing recipes that showcase the versatility of this remarkable ingredient. From the classic Teff Flour Biscuits, a staple in Ethiopian households, to the indulgent Teff Flour Drop Biscuits, a delightful twist on a traditional favorite, and the delectable Teff Flour Sweet Biscuits, a sweet treat infused with Ethiopian spices, these recipes promise an unforgettable taste experience.

Here are our top 2 tried and tested recipes!

INJERA (ETHIOPIAN TEFF BREAD)

Injera (Ethiopian Teff Bread) image

A naturally fermented, spongy, gluten-free flatbread from Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Ethiopian food. The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.

Provided by Buckwheat Queen

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time P1DT6m

Yield 2

Number Of Ingredients 6

Ingredients

½ cup white teff flour
¼ cup brown teff flour
3 tablespoons white teff flour, divided, or as needed
1 cup water
3 tablespoons water, divided, or as needed
1 teaspoon vegetable oil

Steps:

Mix 1/2 cup white teff flour and brown teff flour together in a bowl. Add 1 cup water and whisk well. Pour mixture into a glass container large enough to hold 3 times the original volume. Cover with cheesecloth or other breathable fabric to keep out dust; do not seal with plastic wrap as air circulation is vital. Leave covered container in a draft-free environment; the mixture needs air to be circulated in order to ferment. Stir batter 2 times over 24 hours.
Check for bubbles and possibly an increase in volume after 24 hours; there may also be a slightly tangy and sour smell. When you notice these things, add 1 tablespoon white teff flour and 1 tablespoon water to the batter and whisk well. Check in a few hours to see if bubbles have again formed, mixture has increased in volume, and the pungent smell is still evident; if so, the batter is ready and you can skip to the cooking process (step 5).
Leave batter to rest another 12 hours if the mixture has not begun to form or smell sour after the first 24 hours; stir once during this time. Check to see if bubbles have formed, mixture has increased in volume, and a pungent smell is evident; if so, proceed with step 4.
Mix together 2 tablespoons white teff flour and 2 tablespoons water in a bowl, making sure there are no lumps. Add mixture to the batter, whisking well. Wait a few hours; batter should be bubbly with a noticeable increase in volume and a pungent but fragrant smell, indicating it is ready to be cooked.
Heat an 8-inch crepe pan or nonstick skillet over medium heat. Add oil. Pour a scant 1/2 cup batter slowly and steadily into the hot pan in a circular motion from outside to inside. Cover the pan completely in a spiral without swirling. Cover, reduce heat to medium-low, and cook, allowing steam to cook the top of the bread, 1 to 3 minutes. Remove from pan with spatula and transfer to a plate; cover to keep warm. Repeat with remaining batter.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 41.1 g, Fat 3.8 g, Fiber 7.7 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 13.9 mg

ETHIOPIAN TEFF FLOUR BISCUITS

Ethiopian Teff Flour Biscuits image

Teff flour is used in Ethiopia for injera and other types of bread.

Provided by Daily Inspiration S @DailyInspiration

Categories Biscuits

Number Of Ingredients 7

Ingredients

1 1/2 cup(s) teff flour (bob's red mill brand or other)
1/4 cup(s) coconut flour
2 tablespoon(s) flaxseed meal
2 teaspoon(s) baking powder
3/4 teaspoon(s) sea salt
3 tablespoon(s) coconut oil
1 cup(s) coconut milk

Steps:

Preheat the oven to 400 degrees F.
Combine the flours, flaxseed meal, baking powder and sea salt in a large bowl. Mix in coconut oil and mix thoroughly.
Add the coconut milk and combine to form a dough. Place dough on a floured board or a parchment paper. Gently pat dough to about 1 inch thick.
Using a round cookie cutter, cut dough and transferred to a baking sheet - preferably on parchment paper or a silpat mat. Bake 15 minutes. Serve warm with butter or spiced butter.

Tips:

Make sure to use fresh teff flour for the best results.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
If the dough is too sticky, add a little more flour until it is smooth and elastic.
Don't overwork the dough, or the biscuits will be tough.
Be sure to preheat your oven before baking the biscuits.
Serve the biscuits warm with your favorite toppings, such as butter, honey, or jam.

Conclusion:

Ethiopian teff flour biscuits are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. They are a good source of fiber and protein, and they are also gluten-free. So next time you're looking for a new and exciting recipe to try, give these biscuits a try!