TEFF AND BARLEY INJERA (ETHIOPIAN FLAT-THIN BREAD)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Teff and Barley Injera (Ethiopian Flat-Thin Bread) image

Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice.

Provided by yewoinfamilycooking

Categories     Sourdough Breads

Time P2DT1h

Yield 10-15 serving(s)

Number Of Ingredients 5

4 lbs teff flour
1 lb barley flour
1 teaspoon dried yeast
1 cup self-rising flour
water (as required)

Steps:

  • Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
  • Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
  • Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
  • The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
  • 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.
  • 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.
  • Depending on the size of skillet, you will get 20 to 30 injeras.
  • If less sour taste preferred, bake it the second day.
  • You may find teff flour in health store.

Nutrition Facts : Calories 202.1, Fat 0.9, SaturatedFat 0.2, Sodium 160.8, Carbohydrate 43.3, Fiber 5, Sugar 0.4, Protein 6.2

There are no comments yet!