Injera (Fermented Sourdough Bread)

Recipe courtesy Woine of Taste of Ethiopia, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin
TOTAL TIME: 104 hr 10 min
Prep: 5 min
Inactive Prep: 104 hr
Cook: 5 min
 
YIELD: 20 pieces
LEVEL: --

ingredients

  • 1 1/2 pounds teff flour
  • 1/2 pound barley flour
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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.

This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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