SC - Wheat vs Spelt Icelandic Chicken doughs

[Robin Carroll-Mann]

And it came to pass on 8 Apr 99,, that LrdRas at aol.com wrote:

> This week I picked up a new (to me, that
> is) grain called 'Teff Grain'. It is  smaller than poppie seed and  is
> touted as 'the Incredibly Nutritious Staple Grain of Ethiopia'.
> Unfortunately, no recipes for the 'staple' exist in any of my ethnic
> Ethiopian cookery books and no instructions came with the  package. But I
> will prevail, even if I have to personally re-invent 'teff' cookery. ;-)

Teff is the grain whose flour is used to make "injera", the traditional 
Ethiopian sourdough flatbread.  I do not know if it is used in any other 
fashion.  You might find the following URL of interest.  I have not tried 
this recipe, but it seems to be fairly authentic, as it is a genuine 
sourdough made with teff, unlike many other injera recipes on the web, 
which call for such ingredients as whole wheat flour and self-rising flour.

http://www.cs.cmu.edu/~mjw/recipes/ethnic/injera.html

Brighid


Harper *** Robin Carroll-Mann
harper at idt.net
Down from 289 to somewhere near 151
Now exploring MaintenanceLand in size 14 pants
"Scales lie.  Pants don't lie"
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