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Injera

Injera – Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive.
Course Main
Cuisine African
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 flat bread
Calories 238kcal
Author Immaculate Bites

Ingredients

Starter

  • 1 cup corn flour
  • 1/2 cup sorghum or whole wheat
  • 1 Tablespoon sugar
  • 1 Tablespoon dry yeast
  • 1 1/4 cup warm water
  • 4 cups all purpose flour
  • 6 teaspoons baking powder
  • 4 teaspoons salt
  • ¼ cup sugar
  • 4 cups warm water

Instructions

Starter Method

  • Combine corn flour , sorghum or  whole wheat , sugar yeast and water , mix and let it rise for about an hour.
  • In Large bowl combine flour , salt, baking powder and sugar
  • Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.
  • Let it rise for about 2 hours

Quick Method

  • In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably.
  • Continue adding water, one cup at a time water until the water is completely used up.

Blender Method

  • Add water followed by the rest of the ingredients pulse until ingredients are fully blended
  • Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form.
  • Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid.
  • Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter.
  • Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished

Notes

  1. Is preferable to make injera by hand, so you get a feel of the batter. Start by adding a cup of water at a time to make a smooth batter.
  2.  Traditionally this injera is  made with sorghum flour. However, you may substitute the sorghum flour with whole wheat flour. Barley flour  works as well.
  3. Keep in mind that humidity, flour and water do play a role in making this injera.Injera should be thicker than a crêpe, but not as thick as a traditional American pancake.
  4. You may replace the flour , salt and baking  powder with the same amount of self rising flour as it’s customary.

Nutrition

Calories: 238kcal | Carbohydrates: 53g | Protein: 4g | Sodium: 940mg | Potassium: 313mg | Fiber: 1g | Sugar: 6g | Calcium: 115mg | Iron: 2.3mg