Prev Recipe Next Recipe
Recipe courtesy of Woine

Injera (Fermented Sourdough Bread)

  • Yield: 20 pieces
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 20 servings
    Calories
    170
    Total Fat
    1
    Saturated Fat
    0
    Carbohydrates
    35
    Dietary Fiber
    4
    Sugar
    1
    Protein
    6
    Cholesterol
    0
    Sodium
    5
  • Total: 4 days 8 hr 10 min
  • Prep: 5 min
  • Inactive: 4 days 8 hr
  • Cook: 5 min
Advertisement

Ingredients

1 1/2 pounds teff flour

1/2 pound barley flour

1/4 cup wheat flour

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

African Bread Low-Fat Low Sodium Vegan

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Looking for Something Else?

Injera Bread

(15)
Advertisement

1 Review
Add Your Review

BriQqqq

Not bad. It was definitely properly sour. Since the recipe is mostly teff, it is also much darker than in American Ethiopian restaurants. The recipe seems to be a scaled down guestimate from a restaurant. The texture (after decreasing the water by half) was good. But I wasn't able too get enough air bubbles or thickness in the cooked injera for some reason. Also I don't have a large enough nonstick cooking surface now so I used a cast iron pizza pan which worked okay. But it made three bottom textured instead of smooth unlike when I've used nonstick. Overall, it was okay and I might try it again, but I've used another recipe that produces a smaller quantity and less dense, more fluffy sheets of injera that will probably remain my go to recipe.

See All Reviews