Injera – Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 10flat bread
Author Immaculate Bites
1/2cupsorghum orwhole wheat
1 1/4cupwarm water
4cupsall purpose flour
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
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.
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
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.
Traditionally this injera is made with sorghum flour. However, you may substitute the sorghum flour with whole wheat flour. Barley flour works as well.
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.
You may replace the flour , salt and baking powder with the same amount of self rising flour as it’s customary.