Injera (Fermented Sourdough Bread)

Name: Injera (Fermented Sourdough Bread)
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M4DT8H10M0.000S
Yield: 20 pieces
Cuisine: african
Ingredients: 1 1/2 pounds teff flour; 1/2 pound barley flour; 1/4 cup wheat flour

Recipe courtesy of Woine

Show: Eden Eats

Episode: Eden Eats: Austin

Injera (Fermented Sourdough Bread)

0 Reviews

Yield: 20 pieces
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

170

Total Fat

1

Saturated Fat

0

Carbohydrates

35

Dietary Fiber

4

Sugar

1

Protein

6

Cholesterol

0

Sodium

5

Total: 4 days 8 hr 10 min
Prep: 5 min
Inactive: 4 days 8 hr
Cook: 5 min

Yield: 20 pieces
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

170

Total Fat

1

Saturated Fat

0

Carbohydrates

35

Dietary Fiber

4

Sugar

1

Protein

6

Cholesterol

0

Sodium

5

Total: 4 days 8 hr 10 min
Prep: 5 min
Inactive: 4 days 8 hr
Cook: 5 min

Ingredients

1 1/2 pounds teff flour

1/2 pound barley flour

1/4 cup wheat flour

Directions

Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Woine of Taste of Ethiopia, Austin, TX