Injera (Fermented Sourdough Bread)

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READY IN: 104hrs 10mins
YIELD: 20 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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