July 10, 2017
Breads, Lunch, Budget-Friendly,
Entertaining, Stove Top, Low Cholesterol, No Eggs, Vegan, Vegetarian, Make it from scratch, Yeast Bread, Water, Flour, Sugar more
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"Injera is a Flat round fermented sourdough bread- bread like no other, with a unique, slightly spongy texture. Always present during mealtime, in countries like Ethiopia, Eritrea, Somalia, Yemen, Djibouti and Sudan with each country having it’s own variation. This bread is traditionally served with Doro Wot (Ethiopian National Chicken Dish) #recipe26469, Ethiopian Collards #recipe26467, and Ehiopian Lentil Stew #recipe26468"
Combine corn flour , barley flour , sugar yeast and water , mix and let it rise for about an hour.
In Large bowl combine flour , salt, baking powder and sugar.
Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.
Let it rise for about 2 hours.
In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably.
Continue adding water, one cup at a time water until the water is completely used up.
Add water followed by the rest of the ingredients pulse until ingredients are fully blended.
Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form.
Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid.
Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about 3/4 cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter.
Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished.
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This recipe was a little hard to follow. The ingredients list sorghum/ whole wheat flour, and in the directions it asks for barley flour. I tacled that problem by just using whole wheat flour, and I used half corn masa harina and half barley flour for the corn flour. Overall, the Injera came out ok, maybe a little too sweet for our taste. It had a much better texture when cooking it over high heat and flipping them over. Thank you for sharing. Made for CQ '17.