Teff and Barley Injera (Ethiopian Flat-Thin Bread) Recipe #324696
Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice.
2 days | 2 days prep
SERVES 10 -15
- 4 lbs teff flour
- 1 lb barley flour
- 1 teaspoon dried yeast
- 1 cup self-rising flour
- water (as required)
- Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
- Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
- Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
- The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
- The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
- Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
- Depending on the size of skillet, you will get 20 to 30 injeras.
- If less sour taste preferred, bake it the second day.
- You may find teff flour in health store.
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