Injera
Injera
- Level: Intermediate
- Yield: about 12 servings, with leftover starter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 277
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 57
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 253
- Total: 3 days 1 hr 30 min (includes fermenting time)
- Active: 30 min
- Level: Intermediate
- Yield: about 12 servings, with leftover starter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 277
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 57
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 253
- Total: 3 days 1 hr 30 min (includes fermenting time)
- Active: 30 min
Ingredients
2 cups teff flour
2 cups self-rising flour, such as Aunt Jemima
2 cups barley flour
Directions
- Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days.
- In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days.
- On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour.
- Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch.
Cook’s Note
The cooked injera can be kept in the freezer for about 6 months.
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