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Ethiopian Injera Sourdough Flatbread Recipe

Ethiopian Injera Sourdough Flatbread Recipe
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Prepare the ingredients before making Ethiopian Injera Sourdough Flatbread in your home. Then, follow these steps below to serve Ethiopian Injera Sourdough Flatbread for your family or friends.

Ingredients: Ethiopian Injera Sourdough Flatbread

  • 1 tsp Dry yeast
  • 200 ml Teff flour
  • 200 ml White flour
  • 1/4 tsp Baking powder

How to Make Ethiopian Injera Sourdough Flatbread

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Ethiopian Injera Sourdough Flatbread in your home by yourself.

    Step 1
  • Combine all of the ingredients in a container and add water until the consistency of the batter is somewhere between that of pancakes and crepes, then whisk together until there are no more lumps.
  • Step 2
  • Cover the top of the container with cloth, then secure with a rubber band and let sit at room temperature. For the next 1-3 days, watch for signs of fermentation.
  • Step 3
  • Remove the cloth. If you can see small bubbles rising to the top, the batter is ready to use.
  • Step 4
  • The consistency of the batter should be somewhere between that of pancakes and crepes. Use a non-stick frying pan and pour in the batter.
  • Step 5
  • Cover with a lid as soon as you pour the batter in the frying pan. Wait about 30 seconds, and steam will start to rise.
  • Step 6
  • Without flipping them like pancakes, wait for the raw white batter on top to cook, and the edges of the pancake to curl, then use a spatula and your hand to lift it off the pan.
  • Step 7
  • You only need to cook one side. If you make a lot and stack them up, they will become moist. I store mine in a plastic bag until they're ready to serve.
  • Step 8
  • Serve them with a variety of curries or salads as topping. The photo shows the injera cooked at the standard size.
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