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Top view of a tray wit Ethiopian bread.

Sourdough Injera

Here is an easy to make Ethiopian Injera recipe using sourdough starter. Made with teff flour, these are soft, spongy with a nice tangy flavor.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time:: 1 day
Total Time: 1 day 40 minutes
Course: breads
Cuisine: ethiopian
Servings: 10 injera

Ingredients

  • cups Teff flour
  • ½ cup Whole wheat flour or All purpose flour
  • 1 cup Sourdough starter, fed
  • cups Water
  • ½ teaspoon Salt
  • ½ teaspoon Baking powder

Instructions

  • In a non-reactive bowl (glass or porcelain), whisk together teff and whole wheat flours. Add the sourdough starter and water. Mix well to make a smooth batter with no lumps. Cover with a plate or kitchen towel and set aside at room temperature (72~74°F) for at least 20~24 hours. Batter should be bubbly and smell slightly sour when ready.
    1½ cups Teff flour, ½ cup Whole wheat flour or All purpose flour, 1 cup Sourdough starter, fed, 2½ cups Water
  • When ready to make Injera, preheat a 10” nonstick skillet on medium heat.
    Whisk the batter to incorporate the water on top. Stir in salt and baking powder and make sure to mix well.
    ½ teaspoon Salt, ½ teaspoon Baking powder
  • Evenly spray the pan with cooking spray. Pour about ½ cup of batter into pan; immediately twirl the pan to evenly distribute the batter. Let the batter cook for 1~2 minutes until bubbles rise to the surface, then cover the pan with a lid and let the crepe steam for 1~2 minutes.
    At this stage, the injera should be completely cooked on the underside; the top should be set and firm and should be pulling away from the sides. Cooking the other side is optional.
  • Stack the cooked injera on a plate. Repeat with the remaining batter. Serve with your favorite Ethiopian side dishes and enjoy!!

Video

Notes

  • Traditionally teff flour is used to make these Ethiopian crepes, but buckwheat flour is the closest alternative that can be used.
  • Using active sourdough starter is key to get the best texture for these injera. So make sure to feed your starter before making this recipe.
  • Batter should be OK for 2~4 hours past 24 hours in cool weather. But if it is a little warm where you live, just put the bowl in the fridge once the batter is bubbly.
  • You can use either whole wheat or all purpose flours.
  • Stir in baking powder into the batter just before making the Ethiopian bread recipe.
  • Make sure to use a good quality nonstick pan to avoid the crepes sticking to the pan.
  • Store leftover injera wrapped in foil or plastic wrap for up to 5 days in the fridge. You can also freeze them for up to 2 months.

Nutrition

Serving: 1Injera | Calories: 111kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 144mg | Potassium: 7mg | Fiber: 3g | Sugar: 0.02g | Calcium: 43mg | Iron: 2mg
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