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Injera (“Sour Dough”

Injera ("Sour Dough" recipe image
Injera is a staple food in Ethiopian cuisine, renowned for its unique sour flavor and spongy texture. This recipe uses a combination of white and whole wheat flours to create a versatile dough that ferments for three days, developing complex flavors. The result is a soft, pliable flatbread dotted with characteristic "eyes" (bubbles) that form during cooking. It serves as both plate and utensil, perfect for scooping up stews and curries. This homemade version captures the authentic taste of traditional injera, making it an excellent centerpiece for an Ethiopian-inspired meal or a fascinating culinary experiment for adventurous home cooks.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 627.6
Dietary: Vegan, Vegetarian
Description
Injera is a staple food in Ethiopian cuisine, renowned for its unique sour flavor and spongy texture. This recipe uses a combination of white and whole wheat flours to create a versatile dough that ferments for three days, developing complex flavors. The result is a soft, pliable flatbread dotted with characteristic "eyes" (bubbles) that form during cooking. It serves as both plate and utensil, perfect for scooping up stews and curries. This homemade version captures the authentic taste of traditional injera, making it an excellent centerpiece for an Ethiopian-inspired meal or a fascinating culinary experiment for adventurous home cooks.
Ingredients
  • 1 3/4 cup Unbleached white flour
  • 1/2 cup Self rising flour
  • 1/4 cup Whole wheat bread flour
  • 1 package Dry yeast,about 1 Tablespoon
  • 2 1/2 cup Warm water
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
Directions
  1. 1
    Combine the unbleached white flour, self-rising flour, whole wheat bread flour, and dry yeast in a ceramic or glass bowl.
  2. 2
    Add the warm water and mix thoroughly until a fairly thin, smooth batter forms.
  3. 3
    Cover the bowl and let the mixture sit at room temperature for three full days to ferment.
  4. 4
    Stir the mixture once a day during the fermentation period.
  5. 5
    When ready to cook, stir in the baking soda and salt into the fermented batter.
  6. 6
    Let the batter rest for 10 to 15 minutes before cooking.
  7. 7
    Heat a small, nonstick 9-inch skillet over medium heat.
  8. 8
    Test the pan by dropping a few drops of water; if they bounce off, the pan is ready.
  9. 9
    Pour about 1/3 cup of batter into the skillet quickly, all at once.
  10. 10
    Immediately swirl the pan to coat the entire bottom evenly with batter, then return it to the heat.
  11. 11
    Cook on one side only; do not flip the injera. Ensure the bottom does not brown.
  12. 12
    Cook until the moisture has evaporated and numerous small holes ("eyes") appear on the surface.
  13. 13
    Remove the cooked injera from the skillet and let it cool slightly.
  14. 14
    Stack the cooled injera as you cook additional rounds.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 627.6kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 2699.8mg113%
Total Carbohydrate 129.5g44%
Dietary Fiber 5.3g22%
Sugars 0.8g
Protein 17.7g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: injera, ethiopian, sourdough, flatbread, fermented, vegan, gluten-free, teff, flour, yeast, baking, traditional, african, staple, homemade, fermentation, pan-fried, staple food, ethiopian cuisine, whole wheat
Read it online: https://www.chefs-mate.com/recipe/injera-sour-dough/