Gluten-Free Injera with Dabo Kolo

Ingredients

• 2 cups Teff Flour
• 3 cups Water
• 1/2 tsp Salt
• 1/4 cup Barley Flour
• 2 tbsp Vegetable Oil
• 2 tbsp Spices (Berbere, Rosemary, Garlic Powder)
• 1 cup Vegetable Oil (For Frying)

Instructions

1. 1Combine the 2 cups Teff Flour, 1/4 cup Barley Flour, 2.5 cups Water, and 1/4 tsp Salt in a large bowl. Whisk thoroughly until a smooth, thin batter forms with no lumps.
2. 2Cover the bowl loosely with a clean cloth or plastic wrap. Allow the batter to ferment at room temperature (approximately 68-75°F or 20-24°C) for 24 to 48 hours; this process develops the characteristic sour flavor and bubbly texture of injera.
3. 3In a separate medium bowl, combine the 2 tbsp Spices (Berbere, Rosemary, Garlic Powder), the remaining 1/4 tsp Salt, and 2 tbsp Vegetable Oil. Gradually add the remaining 0.5 cups Water, mixing until a firm, cohesive dough forms.
4. 4On a clean, dry surface, roll small portions of the Dabo Kolo dough into 1/2-inch balls or small, irregular shapes. Heat the 1 cup Vegetable Oil in a deep frying pan or a 3-quart heavy-bottomed pot over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the dough shapes to the hot oil, frying in batches if necessary, for 3-5 minutes until they are golden brown and crispy; remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. 5Heat a large, flat skillet or a 10-12 inch non-stick crepe pan over medium heat (approximately 325-350°F or 160-175°C). Pour approximately 1/4 to 1/3 cup of the fermented injera batter onto the hot skillet, immediately swirling the pan to spread it into a thin, even circle. Cook for 2-3 minutes without flipping, until bubbles form on the surface, the edges lift slightly, and the injera appears set and cooked through.
6. 6Carefully remove the cooked injera from the skillet and place it on a clean plate or cooling rack. Repeat with the remaining batter, stacking the cooked injera as they cool; cooling allows the injera to become pliable and easy to handle. Serve the warm Dabo Kolo alongside the cooled Injera.

Substitutions

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