INJERA (FERMENTED SOURDOUGH BREAD)

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Injera (Fermented Sourdough Bread) image

Make and share this Injera (Fermented Sourdough Bread) recipe from Food.com.

Provided by Food.com

Categories     Breads

Time P4DT8h10m

Yield 20 pieces

Number Of Ingredients 3

1 1/2 lbs teff flour
1/2 lb barley flour
1/4 cup wheat flour

Steps:

  • Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor.
  • On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.
  • Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.

Nutrition Facts : Calories 44.3, Fat 0.2, Sodium 0.5, Carbohydrate 9.5, Fiber 1.3, Sugar 0.1, Protein 1.4

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