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Prep Time:35 minsAdditional Time:3 days 1 hrTotal Time:3 days 1 hr 35 minsServings:12Yield:12 injeraJump to Nutrition Facts
Prep Time:35 minsAdditional Time:3 days 1 hrTotal Time:3 days 1 hr 35 minsServings:12Yield:12 injera
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:3 days 1 hr
Additional Time:
3 days 1 hr
Total Time:3 days 1 hr 35 mins
Total Time:
3 days 1 hr 35 mins
Servings:12
Servings:
12
Yield:12 injera
Yield:
12 injera
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsteff flour1cupbarley flour1cupcorn flour1cupself-rising flour1teaspoonactive dry yeast6cupslukewarm water
Cook Mode(Keep screen awake)
Ingredients
2cupsteff flour
1cupbarley flour
1cupcorn flour
1cupself-rising flour
1teaspoonactive dry yeast
6cupslukewarm water
DirectionsCombine teff flour, barley flour, corn flour, self-rising flour and yeast in a large bowl. Slowly add water and whisk until no lumps remain. The consistency should be thinner than bread dough but thicker than crêpe batter. Cover and let stand at room temperature for 3 days.Pour off the water that’s risen to the top of the batter and reserve. Whisk the batter until smooth. If necessary, add the reserved water, 1 tablespoon at a time, until the batter is thin and pourable, like a slightly thicker crêpe batter. Cover and let stand at room temperature for 1 hour.Heat a large cast-iron skillet over medium heat. Pour 1/2 cup batter into the pan, tilting and swirling to create a thin layer. The batter should spread easily. (If it’s too thick, whisk in 1 tablespoon of the reserved water–do not add tap water.)When small holes start to form in the batter, cover the pan and cook until the edges are dry and lifting up, about 45 seconds. Run a spatula underneath and transfer to a wire rack to cool. Repeat with the remaining batter. (If the injera starts to stick, brush the pan with 2 teaspoons canola oil.) Do not stack the injera until completely cooled. Serve immediately or wrap in plastic until ready to serve.TipsTo make ahead: Injera will keep for up to 2 days at room temperature or refrigerate for up to 1 week.Originally appeared: EatingWell Magazine, January/February 2018
Directions
Combine teff flour, barley flour, corn flour, self-rising flour and yeast in a large bowl. Slowly add water and whisk until no lumps remain. The consistency should be thinner than bread dough but thicker than crêpe batter. Cover and let stand at room temperature for 3 days.Pour off the water that’s risen to the top of the batter and reserve. Whisk the batter until smooth. If necessary, add the reserved water, 1 tablespoon at a time, until the batter is thin and pourable, like a slightly thicker crêpe batter. Cover and let stand at room temperature for 1 hour.Heat a large cast-iron skillet over medium heat. Pour 1/2 cup batter into the pan, tilting and swirling to create a thin layer. The batter should spread easily. (If it’s too thick, whisk in 1 tablespoon of the reserved water–do not add tap water.)When small holes start to form in the batter, cover the pan and cook until the edges are dry and lifting up, about 45 seconds. Run a spatula underneath and transfer to a wire rack to cool. Repeat with the remaining batter. (If the injera starts to stick, brush the pan with 2 teaspoons canola oil.) Do not stack the injera until completely cooled. Serve immediately or wrap in plastic until ready to serve.TipsTo make ahead: Injera will keep for up to 2 days at room temperature or refrigerate for up to 1 week.
Combine teff flour, barley flour, corn flour, self-rising flour and yeast in a large bowl. Slowly add water and whisk until no lumps remain. The consistency should be thinner than bread dough but thicker than crêpe batter. Cover and let stand at room temperature for 3 days.
Pour off the water that’s risen to the top of the batter and reserve. Whisk the batter until smooth. If necessary, add the reserved water, 1 tablespoon at a time, until the batter is thin and pourable, like a slightly thicker crêpe batter. Cover and let stand at room temperature for 1 hour.
Heat a large cast-iron skillet over medium heat. Pour 1/2 cup batter into the pan, tilting and swirling to create a thin layer. The batter should spread easily. (If it’s too thick, whisk in 1 tablespoon of the reserved water–do not add tap water.)
When small holes start to form in the batter, cover the pan and cook until the edges are dry and lifting up, about 45 seconds. Run a spatula underneath and transfer to a wire rack to cool. Repeat with the remaining batter. (If the injera starts to stick, brush the pan with 2 teaspoons canola oil.) Do not stack the injera until completely cooled. Serve immediately or wrap in plastic until ready to serve.
Tips
To make ahead: Injera will keep for up to 2 days at room temperature or refrigerate for up to 1 week.
Originally appeared: EatingWell Magazine, January/February 2018
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Nutrition Facts(per serving)216Calories2gFat44gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
