Taita

Taita Recipe: A Vegetarian Delight from Eritrea

Region / culture: Eritrea | Preparation time: 1 hour or longer | Servings: This recipe makes approximately 15 taitas. |

Vegetarian diet

Introduction

Taita is a traditional Ethiopian flatbread that is commonly served with stews and curries. It is similar to a crepe but thicker, making it perfect for scooping up flavorful dishes. In this recipe, we will show you how to make taita from scratch using simple ingredients.

History

Taita has been a staple in Ethiopian cuisine for centuries. It is typically made with teff flour, a gluten-free grain that is native to Ethiopia. However, in this recipe, we will be using a combination of self-rising flour, whole wheat flour, and masa harina to achieve a similar texture and flavor.

Ingredients

3 cups of self-rising flour
0.5 cup of whole wheat flour
0.5 cup of cornmeal -- or masa harina
1 tbsp of active dry yeast -- (one package)
3.5 cups of warm water

How to prepare

In a large bowl, mix the above ingredients.
Let the mixture sit in a large covered bowl for an hour or longer, until the batter rises and becomes stretchy. It can sit for as long as 3–6 hours.
When ready, stir the batter if any liquid has settled on the bottom.
Then, using a blender, whip 2 cups of batter at a time, thinning it with 0.5 - 0.75 cups of water. The batter should be quite thin.
Cook the batter in a non-stick frypan over medium or medium-high heat, without adding any oil.
Use 0.5 cup of batter per taita for a 12-inch pan or 0.33 cup of batter for a 10-inch pan.
Pour the batter into the heated pan and quickly swirl the pan to spread the batter as thin as possible.
The batter should not be thicker than 0.13 inch. Do not flip the taita as they do not easily stick or burn. They are cooked through when bubbles appear all over the top.
Place each cooked taita on a clean towel for a minute or two, then stack them in a covered dish to keep them warm.
The finished taita will be thicker than a crepe but thinner than a pancake.
To serve, overlap a few taita on a platter and place stews on top. Most kinds of spicy bean or veggie stews/curries would be great with this.
Alternatively, place one injera on each dinner plate and ladle stew servings on top.
Give each person three or more taita, rolled up or folded in quarters, to use for scooping up the stews.
If you make 15 x 12-inch taitas, each would be about 120 calories and contain 3% CFF.
For a more authentic taita, add 0.5 cup of teff flour (teff is a kind of millet) and reduce the whole wheat flour to 0.25 cup.

Variations

For a more authentic taita, you can add teff flour and reduce the whole wheat flour in the recipe.

Cooking Tips & Tricks

Make sure to let the batter sit for at least an hour to allow it to rise and become stretchy.

- Thin the batter with water before cooking to achieve the desired thinness.

- Cook the taita in a non-stick frypan without adding any oil.

- Do not flip the taita while cooking, as they do not easily stick or burn.

- Keep the cooked taita warm by stacking them in a covered dish or wrapping them in a clean towel.

Serving Suggestions

Serve taita with spicy bean or veggie stews/curries for a traditional Ethiopian meal.

Cooking Techniques

Whip the batter in a blender to achieve a thin consistency before cooking.

Ingredient Substitutions

You can substitute teff flour for the whole wheat flour for a more traditional taita.

Make Ahead Tips

You can make the batter ahead of time and let it sit in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Serve taita on a platter overlapped with stews on top, or place them on individual dinner plates with stew servings.

Pairing Recommendations

Taita pairs well with spicy bean or veggie stews/curries.

Storage and Reheating Instructions

Store leftover taita in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on a stovetop before serving.

Nutrition Information

Calories per serving

Each taita contains approximately 120 calories.

Carbohydrates

Each taita contains approximately 20 grams of carbohydrates.

Fats

Each taita contains approximately 1 gram of fat.

Proteins

Each taita contains approximately 2 grams of protein.

Vitamins and minerals

Taita is not a significant source of vitamins and minerals.

Alergens

This recipe contains wheat.

Summary

Taita is a low-calorie, low-fat, and low-protein flatbread that is perfect for serving with stews and curries.

Summary

Taita is a delicious and versatile flatbread that is perfect for serving with a variety of stews and curries. With simple ingredients and easy cooking techniques, you can enjoy this traditional Ethiopian dish at home.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I had invited a group of friends over for a picnic in my backyard. As we sat around chatting and enjoying each other's company, one of my dearest friends, Maria, pulled out a small container from her bag and handed it to me with a smile.

"Here, I made this for you," she said.

I opened the container and was immediately hit with a warm, comforting aroma. Inside was a dish that looked like a cross between a soup and a stew, with chunks of tender meat and vegetables floating in a rich, flavorful broth. I took a spoonful and savored the taste - it was unlike anything I had ever tried before. Maria called it "Taita," a traditional dish from her home country.

I asked her for the recipe, and she laughed, saying it was a family secret that had been passed down for generations. But she did agree to show me how to make it, and we spent the rest of the afternoon in the kitchen, chopping vegetables, browning meat, and simmering the broth until it was rich and fragrant.

As we sat down to eat that evening, I knew that I had stumbled upon something truly special. The Taita was a hit with my friends, who all clamored for the recipe. Maria laughed and told them that it was a secret family recipe, but she promised to share it with me.

Over the years, I have made Taita countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who all agree that it is a truly special dish. And every time I make it, I think back to that warm summer day when Maria first introduced me to this delicious recipe.

I have since learned that Taita is a traditional dish from Maria's home country, made with simple, wholesome ingredients that come together to create a rich and flavorful meal. The key to the dish is the slow simmering of the broth, which allows the flavors to meld and develop over time.

I have also learned that the recipe for Taita is not set in stone - it can be adapted and modified to suit individual tastes. Some people like to add a bit of spice with chili peppers, while others prefer a more mild version. Some like to add extra vegetables, while others stick to the traditional recipe.

But no matter how it is made, Taita will always hold a special place in my heart. It reminds me of that warm summer day when I first discovered it, and of the dear friend who shared it with me. And every time I make it, I am transported back to that moment, surrounded by friends and family, enjoying a delicious meal made with love and tradition.