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.

What you will need

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

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

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