Try this Injera ("Sour Dough") recipe, or contribute your own.
Suggest a better descriptionCombine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a fairly thin, smooth batter. Let the mixture sit for three full days at room temperature. Stir the mixture once a day. It will bubble and rise. When you are ready to make the injera, add the baking soda and salt and let the batter sit for 10 to 15 minutes. Heat a small, nonstick 9 inch skillet. When a drop of water bounces on the pans surface, take about 1/3 cup of the batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire bottom is evenly coated, then return to the heat. The injera is cooked on only one side and the bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cool and then stack them as you go along. If the first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook it just a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it can be rolled or folded like a crepe. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1978 | ||
Calories from Fat: 51 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 2230.9mg | 77 % | |
Potassium 641.7mg | 17 % | |
Total Carbohydrate 414.2g | 122 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 398.7g | ||
Protein 56.5g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1978
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