Ethiopian Injera Sourdough Flatbread

Introduce

Chef :

cookpad.japan

Ethiopian Injera Sourdough Flatbread

I became hooked on the injera and wat (Ethiopian curry) that my colleague would always give me. Now, it's become an essential part of my meals, in addition to rice. Like a sour crepe, this sponge-like bread absorbs the soup of the curry, making it delicious.

Ingredient

1 tsp

Dry yeast

200 ml

Teff flour

200 ml

White flour

1/4 tsp

Baking powder

Cooking instructions

* 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.