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Sourdough Injera (Eritrea)

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Ingredients Method

Ingredients
  

Sourdough Injera Starter
  • 50 g Sourdough Starter
  • 50 g teff flour
  • 50 g water
Injera
  • 150 g teff flour
  • 75 g whole wheat flour
  • 75 g Rice flour
  • 150 g cake flour
  • 2.5 c warm water
  • Injera Starter

Method
 

Make your starter
  1. The night before, in a jar, combine your sourdough starter, Teff flour and water. cover and let it sit overnight to double.
In the morning
  1. In a blender, Blend together all of the Injera starter and the rest of the ingredients. Blend until smooth.
  2. Pour the batter in a bowl, cover and let it rest in a warm area for 8 hours until it is risen and light and fluffy.
Cook the Injera
  1. In a large skillet, heat on medium-high, once it is hot, start pouring some injera batter (about 1/4C) starting and pour in a circle going inwards until you reach the middle making sure the entire round is filled oit. Turn heat to medium
    Wait until eyes start to form, about 3/4 of the way cooked, cover with a lid to finish cooking. use spatula to remove and place on kitchen towel. Do not stack them until they are completely cooled.