Injera with two kinds of Wot sauce (Ethiopian flat cakes made from teff flour)

Name: Injera with two kinds of Wot sauce (Ethiopian flat cakes made from teff flour)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 200 g Teff flour; 600 g Flour (Type 405); 7-10 Tbsp (possibly 10 g fresh yeast, 1/2 tsp sugar); 200 g dried, black beans; 200 g red lentils; 1 small red chili pepper; 20 g fresh ginger tuber; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Curry; 4 TABLESPOONS oil + 8-9 tsp. for frying; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 6 Tomatoes; 1 Cucumber; 1/2 Lettuce; 1/2 potty Coriander

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

200 g Teff flour
600 g Flour (Type 405)
7-10 Tbsp (possibly 10 g fresh yeast, 1/2 tsp sugar)
200 g dried, black beans
200 g red lentils
1 small red chili pepper
20 g fresh ginger tuber
2 TABLESPOONS Tomato paste
2 TABLESPOONS Curry
4 TABLESPOONS oil + 8-9 tsp. for frying
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
6 Tomatoes
1 Cucumber
1/2 Lettuce
1/2 potty Coriander

Directions

1
Put the teff flour in a mixing bowl and sift the flour over it. Slowly add 800 ml lukewarm water while stirring. Cover the bowl with a clean tea towel and allow to ferment for 1-2 days. The dough is ready when it bubbles slightly and gets a sour note. (If the dough is still not fermenting after 2 days, use a fork to mix yeast with 1/2 tsp. sugar and 1 tbsp. water, stir into the dough and let it rest for another 3-5 hours)
2
Soak the beans in plenty of water overnight. Simmer the beans in the soaking water for about 1 hour until soft. Bring lentils to the boil in a pot with 550 ml water. Simmer at low heat for about 10 minutes. Clean, wash, seed and finely chop the chilli pepper. Peel and finely chop the ginger. Add chili, tomato paste, curry and ginger to the lentils, simmer for another 10 minutes. Remove the lentils from the stove, stir in 2 tbsp. oil. Season with salt and pepper. Puree the lentils and let them cool down
3
Peel garlic and chop finely. Drain beans, collect cooking water. Put beans, garlic and 175 ml soaking water back into the pot, puree everything. Stir in 2 tablespoons of oil. If the puree is still too firm, add some soaking water. Season to taste with salt and pepper, let cool off
4
Wash, clean and dice the tomatoes. Clean, wash and cut the cucumber into strips. clean lettuce, cut into bite-sized pieces, wash and drain
5
Stir 1 teaspoon of salt into the Injera dough. Grease 2 coated pans (24 cm Ø at the bottom) with 1/2 teaspoon of oil each. Add a thin layer of dough to each pan and bake to "crêpes". Remove the finished Injera flat cakes and let them cool down. Process the remaining dough in the same way. Results in 16-18 flat cakes
6
Wash coriander, shake dry, pluck off leaves. Arrange the injera with prepared vegetables and dips, garnish with coriander
7
Info: Traditionally 1 plate is served for each guest. For this purpose, place 1 flat cake on each plate, arrange the dips and the vegetables on it. The rest of the flat cakes are rolled up small and placed on top. Then you use the flat cakes as eating tools. When the guest has eaten the flat cake, which is used as "base", the meal is finished
8
With 6 people:
9
waiting time 12-24 hours