Gluten-Free Ethiopian Injera Bites with Teff

Ingredients

• 1 cup teff flour 1 cup teff flour
• 1 cup water 1 cup water
• 0.5 tsp salt 0.5 tsp salt
• 2 cups main filling or dip ingredient (e.g., spiced lentils, seasoned ground meat, or vegetable medley) 2 cups main filling or dip ingredient (e.g., spiced lentils, seasoned ground meat, or vegetable medley)
• 1 cup cream cheese, sour cream, or GF sauce (for binding or as a base) 1 cup cream cheese, sour cream, or GF sauce (for binding or as a base)
• 2 tbsp olive oil or butter 2 tbsp olive oil or butter
• 1 tbsp fresh herbs (parsley, chives, or cilantro), finely chopped 1 tbsp fresh herbs (parsley, chives, or cilantro), finely chopped
• 0.5 tsp salt 0.5 tsp salt
• 0.25 tsp black pepper 0.25 tsp black pepper
• 1 bag corn tortilla chips or certified GF crackers for serving 1 bag corn tortilla chips or certified GF crackers for serving

Instructions

1. 1

   In a medium bowl, whisk together the teff flour and water until a smooth batter forms, resembling thin pancake batter. Stir in 0.5 tsp salt. Let this batter rest for at least 15 minutes, or up to 24 hours in the refrigerator, to allow fermentation for authentic injera flavor.

2. 2

   Heat 1 tbsp of olive oil or butter in a non-stick skillet over medium heat. Pour about 1/4 cup of the teff batter into the hot skillet, swirling to create a thin, crepe-like circle, about 6-7 inches in diameter. Cook for about 2-3 minutes until small bubbles appear on the surface and the edges begin to lift.

3. 3

   Flip the injera carefully and cook for another 1-2 minutes until lightly golden and cooked through. Transfer the cooked injera to a plate and repeat with the remaining batter, adding more oil or butter as needed, until you have about 6-8 injera rounds. These will be the base for your bites.

4. 4

   In a separate bowl, combine your main filling or dip ingredient with the cream cheese, sour cream, or GF sauce. Stir in the chopped fresh herbs, 0.5 tsp salt, and black pepper until well combined and the mixture is cohesive. Taste and adjust seasonings as needed.

5. 5

   To assemble the bites, cut the cooked injera rounds into bite-sized pieces, about 2-3 inches square. Top each injera piece with a spoonful of the filling mixture. If serving as a warm appetizer, you can place the topped injera on a baking sheet and bake at 375°F (190°C) for about 8-10 minutes, or until the filling is heated through and slightly bubbly.

6. 6

   Serve the gluten-free Ethiopian injera bites immediately with corn tortilla chips or certified GF crackers for scooping, or as is, allowing guests to enjoy the unique texture and flavors.

Nutrition (per serving)

Tips & Notes

• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Don't over-mix once cream cheese is incorporated or the texture can turn gummy.