Injera Sourdough Bread Recipe

Danielle’s Foolproof Quick Injera Time For Change …

WebOct 31, 2016 · After three years of experimentation, I’ve come up with a foolproof Ethiopian injera recipe that is quick and easy. If you are …

Rating: 4.4/5(66)

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Injera from Sourdough Starter The Gourmet Gourmand

WebSep 26, 2020 · Heat a 12 inch non-stick skillet over your stove on high heat. Fill a glass measuring cup with about 3/4 cup of injera batter. When pan …

Rating: 5/5(1)
1. In a glass or other non-reactive container, mix together your active sourdough starter with teff flour and additional water. Loosely cover and let rise overnight. By morning the levain should have risen then sunk again - you will see evidence of this on the side of your jar - there will be some levain stuck to the side of the container at the highest point it achieved overnight. This is good/normal.
2. To your blender, add the teff flour, barley flour, cake flour, your levain, and about 2 and 1/2 cups of warm water. Blend well until thoroughly combined and no lumps remain. You may need to scrape down the sides of your blender a few times.
3. After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter. Stir injera batter and check consistency again. If you need to add a little more water at this stage, feel free.

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Ethiopian Injera Bread Recipe A Spicy Perspective

WebMar 22, 2021 · Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl the pan around to thin out the batter …

Rating: 4.7/5(10)
1. In a large bowl, mix both flours, salt, and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk.
2. Heat a large nonstick skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel. This creates a thin fatty layer to make it easier to flip the crepes.
3. Using a scoop, pour batter into the skillet creating a 6-inch circle. Quickly and carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
4. Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate. The stacking also helps steam and soften the Injera sourdough crepes.

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