Recipe courtesy of Woine

Injera (Fermented Sourdough Bread)

Getting reviews...
Save Recipe
  • Total: 4 days 8 hr 10 min
  • Prep: 5 min
  • Inactive: 4 days 8 hr
  • Cook: 5 min
  • Yield: 20 pieces
Share This Recipe

Ingredients

Directions

  1. 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.
32m Easy 99%
CLASS
Melissa Yanc

Sourdough Boule

22m Intermediate 99%
CLASS
Catherine McCord

Vegetarian Chimichangas

24m Easy 98%
CLASS
21m Easy 99%
CLASS
Zachary Golper

Sourdough Starter

14m Advanced 96%
CLASS
14m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now