I remember the first time I tried injera bread. It was at a small Ethiopian restaurant downtown, and I was immediately captivated by its unique texture and slightly tangy flavor. The spongy bread, perfect for scooping up flavorful stews, was unlike anything I'd ever tasted. Inspired, I started experimenting with my own versions, and this Date and Walnut Injera Bread is one of my favorite creations. It's a delightful twist on the traditional recipe, adding a touch of sweetness from the dates and a satisfying crunch from the walnuts.
This recipe is perfect for those who appreciate the rustic charm of homemade bread. It's relatively simple to make, requiring just a handful of ingredients and a little bit of patience. The combination of teff flour, dates, and walnuts creates a bread that is both nutritious and delicious. Each bite offers a delightful balance of flavors and textures, making it a treat for your taste buds. Plus, it's a great way to impress your friends and family with your culinary skills! I remember making this for a friend's brunch and it was gone in minutes!. She asked if I could bake more next time, and to this day requests them.
Imagine serving warm slices of this bread alongside a hearty bowl of lentil stew or a flavorful curry. The sweetness of the dates complements the savory dishes beautifully, creating a harmonious culinary experience. Or, simply enjoy it on its own with a cup of tea or coffee for a comforting afternoon snack. Whether you're an experienced baker or a novice in the kitchen, this recipe is sure to become a staple in your repertoire. It's a versatile bread that can be enjoyed in so many ways, making it a true winner in my book. So, gather your ingredients, put on your apron, and let's bake some delicious Date and Walnut Injera Bread!
Required Equipments
- Large Mixing Bowl
- Small Bowl
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Spatula
- Oven
Date and Walnut Injera Bread: Frequently Asked Questions
Date and Walnut Injera Bread
Indulge in the delightful flavors of Date and Walnut Injera Bread, a unique twist on traditional injera. This homemade bread combines the sweetness of dates with the crunch of walnuts for a nutritious and delicious treat.
⏳ Yield & Time
Yield: 8 slices servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get started by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper. This will prevent the bread from sticking and make cleanup easier.
- In a large mixing bowl, combine 1 1/2 cups of teff flour, 1/2 cup of all-purpose flour, and 1 teaspoon of baking powder. Give it a good whisk to make sure everything is evenly distributed. This will help your injera bread rise properly.
- In a small bowl, mash 1 cup of pitted dates until they form a smooth paste. You can use a fork or a food processor for this step. The dates add a natural sweetness and chewy texture to the bread.
- Add the date paste to the dry ingredients, along with 1 cup of chopped walnuts, 1 1/2 cups of warm water, and 2 tablespoons of olive oil. Mix everything together until you have a smooth batter. Don't worry if there are a few small lumps; they'll disappear during baking.
- Pour the batter onto the prepared baking sheet and spread it evenly with a spatula. Aim for a thickness of about 1/4 inch. This will ensure the injera bread cooks evenly.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it to prevent burning.
- Remove the injera bread from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. This will prevent it from becoming soggy.
- Once cooled, slice the injera bread into squares or wedges and serve. Enjoy it as a snack, a side dish, or even as a dessert. Its nutty, sweet flavor is sure to be a hit!
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 6 g
Fat: 10 g
Carbohydrates: 40 g
Fiber: 5 g
Calcium: 80 mg
