Injera (Ethiopian FlatBread)
Injera is a sourdough risen flatbread with a slightly spongy texture made using Teff and All Purpose Flour.
Ingredients
Sourdough Starter
- 50 gm (if you have a Sourdough Starter or the below 3 ingredients)
- ⅛ Cup Water
- ⅙ Cup Flour
- ¼ teaspoon Instant Dry Yeast
For the Starter
- ½ Cup Water
- ½ Cup All Purpose Flour / Maida / Plain Flour
Pancake Mix
- 1 Cup Water (More might be required)
- ½ Cup Whole Spelt Flour
- ½ Cup All Purpose Flour / Maida / Plain Flour
- ¼ Cup All Purpose Flour / Maida / Plain Flour
- Salt
Instructions
- The evening before combine Sourdough starter with water and flour (Ingredients mentioned in For the Starter). Stir well, cover loosely and set in a warm place to ferment.
- The next morning add 1 cups of water ½ cup of all-purpose flour /Maida and ½ cup of spelt flour, stir well, cover loosely and let ferment.
- After few hours (4-5), if the batter is well fermented and bubbling then continue the next step else If you think the batter is not ready wait until next day. I waited till the next day as I wanted it to ferment more, or if you are in hurry you can add more instant flour or some baking powder. I would advise to wait.
- The next day, my batter was well fermented, I added salt and the additional ¼ cup of flour, to feed the starter. Stir well and let it sit for 1 hour.
- After about one hour stir well and place a non-sticky skillet on the stove to heat at medium temperature.
- After 3-4 minutes it should be done. The top should not be wet and the bread will start leaving the edges. It's done at that time.
- Injera is cooked only on one side, but if you wish you can cook on the other side just for a min or so.
- Cut into half or serve as is along with some spicy curry.
