INJERA (FERMENTED SOURDOUGH BREAD)
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
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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