Injera (Ethiopian Flat bread)

By á-58

Unfortunately, it is hard to make the perfect Injera at the first attempt.There are a number of different recipes to make injera and none have a sold formula. A number of factors can alter the quality of injera such as the temperature of the grill, the type of grill (mitad), the temperature of the dough during fermentation, quality of the flour, ways of mixing the dough...
You may try our recipe, but if the quality of injera is poor, you may need to alter and experiment different ways considering the above factors. Good Luck!

Ingredients

• 5 pounds self rising flour
• 1 pound teff
• 1 pound corn flour
• 1/2 gallon water (till medium thickness)
• Half Recipe
• 2 1/2 pounds self rising flour
• 1/2 pounds teff
• 1/2 pounds corn flour
• 4 cups water

Details

Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Add all ingredients in large bowl and mix thoroughly by hand. Let it ferment over night (24 hours) in room temperature. Heat a flat round or square grill (Mitad) to 400 degrees. remix the dough, if too thick add more water till dough is runny (medium thickness). Pour dough on grill in rotating motion. Let cook approx. 30 sec - 1 min. and remove by grabbing one end with both hands. Let cool to room temp. before serving. If you see the eyes and feels spongy, then you hit it right.