Rice and Sorghum Injera

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READY IN: 24hrs 30mins
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
  • In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;
  • Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment (the dough needs only 14-16 hours to ferment).
  • The second day pour the fermented water in container and set aside.
  • Blend the self-raising with four cups of the fermented water and mix it with the dough. This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes.
  • Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less.
  • P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge.
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