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.

HGTV Dream Home

Enter daily, once on HGTV and once on Food Network, for your chance to win HGTV Dream Home 2022, a grand-prize package valued at over $2.4 million!

Related Pages