Injera (Fermented Sourdough Bread)

Submitted by Food.com

"Recipe courtesy Woinee Mariam, Taste of Ethiopia, Austin, TX"

 

• Ready In: 104hrs 10mins
• Ingredients: 3
• Yields: 20 pieces

ingredients

• 1 1⁄2 lbs teff flour
• 1⁄2 lb 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.
2. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.
3. 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.