Recipe courtesy of Woine

Injera (Fermented Sourdough Bread)

  • Total: 4 days 8 hr 10 min
  • Prep: 5 min
  • Inactive: 4 days 8 hr
  • Cook: 5 min
  • Yield: 20 pieces
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Ingredients

1 1/2 pounds teff flour

1/2 pound barley flour

1/4 cup wheat flour

Directions

  1. 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.

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