Injera is mostly a product of teff flour. However, it is also prepared mixing teff with other grains such as barley, wheat, sorghum or rice.
Ingredients:
4 lbs teff flour *
1 lb barley flour
1 teaspoon dried yeast
1 cup self-rising flour
water (as required)
Preparation:
1st Step: Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter;
2nd Step: Combine in a large container the teff and barley flour with cold water or mix lightly in a blender;
3rd Step: Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
4rd Step: The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight;
5th Step: The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise;
6th Step: Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
7th Step: Depending on the size of skillet, you will get 20 to 30 injeras.
8th Step: If less sour taste preferred, bake it the second day.
* You may find teff flour in health store.
For nutritional facts of this recipe please visit http://www.food.com/324696
Ingredients:
4 lbs teff flour *
1 lb barley flour
1 teaspoon dried yeast
1 cup self-rising flour
water (as required)
Preparation:
1st Step: Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter;
2nd Step: Combine in a large container the teff and barley flour with cold water or mix lightly in a blender;
3rd Step: Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
4rd Step: The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight;
5th Step: The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise;
6th Step: Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
7th Step: Depending on the size of skillet, you will get 20 to 30 injeras.
8th Step: If less sour taste preferred, bake it the second day.
* You may find teff flour in health store.
For nutritional facts of this recipe please visit http://www.food.com/324696
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