Injera – Quick and Easy Spongy, Crepe-like flatbread- Slightly Sour, Slightly Sweet and Utterly Addictive.
Servings 10 flat bread
- 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
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.
Calories: 238kcal | Carbohydrates: 53g | Protein: 4g | Sodium: 940mg | Potassium: 313mg | Fiber: 1g | Sugar: 6g | Calcium: 115mg | Iron: 2.3mg