It only takes 2-3 feedings before the teff has become the dominant flavor in the injera. You just feed it as detailed above. As a shortcut, and mostly for consistency of results, you can use a sourdough starter. The sourdough starter is about attentiveness which means storing the starter in a clear vessel, like a glass jar or plastic container. It occurred to me at the time that a regular sourdough starter might work to make injera, but I was still struggling with full-blown achalasia, and it was really hard for me to eat bread. To be fair, the biggest factor in fermentation time is usually the ambient temperature, rather … So here’s how we made injera based on Katz’s recipe: Ingredients. But nowadays I can eat bread again (though it’s still best to … The thin batter is poured onto the cooking surface, traditionally a clay plate over a fire though now more commonly a specialized electric injera stove, and the bottom remains smooth while the top develops lots of pores which makes it ideal for … It’s a sourdough flatbread unlike any other sourdough.

It’s hard to describe the flavour of Injera. It is sour, but that wouldn’t begin to describe the unique complexity of this, one of the world’s great breads.. Made from Teff, a non-gluten, high-protein grain native to Ethiopia and Eritrea traditional Injera ferments for 3-5 days and nights, to become a probiotic wonder bursting with goodness as well as flavour. In fact, once you've made your first batch, you can keep an Injera starter, so that you're still just using Teff flour.

2 cups teff flour (an Ethiopian grain available from Bob’s Red Mill at Whole Foods) 1 … Observing the sourdough starter allows bakers to monitor progress. Teff, a vital ingredient in good Ethiopian injera, is a very nutritious grain from Africa and is arguably the tiniest individual grain in the world. It is also great dipped into hummus or soaked in a garlic olive oil as an appetizer.

The process of making injera is similar to making a sourdough “sponge”, by combining flour (in this case, Teff which is an Ethiopian grain, and whole wheat) with sourdough starter and water, and then allowing it to sit on the counter for 12 – 24 hours depending on the temperature, to achieve a naturally leavened bubbly batter with a pleasantly sour taste. We even use them like a wrap with cream cheese and smoked salmon. I especially like using it to make the sourdough Ethiopian flatbread called injera, as it saves me from days of waiting for the batter to ferment and allows me to make injera … 2 cups sourdough starter (check out our post on an easy way to keep and maintain a sourdough starter) 5 cups lukewarm water. If you are craving Ethiopian food and have some sourdough starter on hand, this is a bread you can create from start to finish in as little as 20 minutes. The options are endless! This part is easy. Servings: 4 Prep Time: 8 minutes. Once you’ve made a good starter, you can make an endless array of sourdough breads, pancakes, buns, rolls and flatbreads. It wasn’t the time to undertake the commitment of sourdough. Ingredients. 2 cups whole-wheat flour. It starts out looking like a crepe but then develops a unique porous and slightly spongy texture. Teff Sourdough Injera bread; This whole grain gluten free flatbread is a wonderful addition to your curries, soups and stews. Once your starter is very strong and consistently bubbly, you can then convert it to a teff starter in order to obtain the proper sour teff flavor of injera.