Recipe courtesy of Woine
Recipe courtesy of Woine
Watch how to make this recipe.
Injera (Fermented Sourdough Bread)
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- Total: 4 days 8 hr 10 min
- Prep: 5 min
- Inactive: 4 days 8 hr
- Cook: 5 min
- Yield: 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 170
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Total: 4 days 8 hr 10 min
- Prep: 5 min
- Inactive: 4 days 8 hr
- Cook: 5 min
- Yield: 20 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 170
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Directions
- 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.
