Injera

Name: Injera
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M3DT1H30M0.000S
Yield: about 12 servings, with leftover starter
Ingredients: 2 cups teff flour; 2 cups self-rising flour, such as Aunt Jemima; 2 cups barley flour

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Level: Intermediate

Total: 3 days 1 hr 30 min (includes fermenting time)
Active: 30 min

Yield: about 12 servings, with leftover starter

Level: Intermediate

Total: 3 days 1 hr 30 min (includes fermenting time)
Active: 30 min

Yield: about 12 servings, with leftover starter

Ingredients

2 cups teff flour

2 cups self-rising flour, such as Aunt Jemima

2 cups barley flour

Directions

Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days.
In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days.
On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour.
Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch.

Cook’s Note

The cooked injera can be kept in the freezer for about 6 months.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Spice of Life

Episode: The Red Gold of Ethiopia

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