How do I make gluten-free injera with doro wat?

Discover a gluten-free delight with our recipe for Injera with Doro Wat - a traditional Ethiopian bread and stew, made suitable for gluten-free diets.

You'll need

Items needed to answer the question, How do I make gluten-free Injera with Doro Wat. Items include: teff flour sorghum flour buckwheat flour millet flour warm water oil onion garlic cloves ginger chicken thighs tomatoes chicken broth Berbere spice paprika salt black pepper

teff flour 1 cup
sorghum flour 1/2 cup
buckwheat flour 1/4 cup
millet flour 1/4 cup
warm water 1 and 1/2 cups
oil 2 tablespoons
onion 1, diced
garlic cloves 3, minced
ginger 1 tablespoon, grated
chicken thighs 2 pounds
tomatoes 2, chopped
chicken broth 1 cup
Berbere spice 2 tablespoons
paprika 1 teaspoon
salt 1/2 teaspoon
black pepper a pinch

Take note
Before embarking on this gluten-free journey, make sure to check all ingredients for gluten contamination. Cross-contamination can happen, even with gluten-free products. Also, please note that the fermentation process for the Injera batter takes time and patience. But trust us, it's totally worth it!

1

Mixing the Injera batter

In a large bowl, combine 1 cup gluten-free teff flour, 1/2 cup gluten-free sorghum flour, 1/4 cup gluten-free buckwheat flour, and 1/4 cup gluten-free millet flour. Add 1 and 1/2 cups warm water and whisk until smooth. Cover the bowl with a clean kitchen towel and let the batter sit at room temperature for 24 to 48 hours, allowing it to ferment.

2

Preparing the Doro Wat stew

In a large pot, heat 2 tablespoons of oil over medium heat. Add 1 diced onion, 3 cloves of minced garlic, and 1 tablespoon of grated ginger. Sauté until fragrant. Add 2 pounds of chicken thighs, 2 chopped tomatoes, 1 cup of chicken broth, 2 tablespoons of Berbere spice, 1 teaspoon of paprika, 1/2 teaspoon of salt, and a pinch of black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes to 1 hour, until the chicken is tender.