Teff and Barley Injera (Ethiopian Flat-Thin Bread)

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READY IN: 49hrs
SERVES: 10-15
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
  • Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
  • Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
  • The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
  • The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
  • Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
  • Depending on the size of skillet, you will get 20 to 30 injeras.
  • If less sour taste preferred, bake it the second day.
  • You may find teff flour in health store.
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