Injera (Sourdough starter version)

This recipe uses sourdough starter or sourdough discard. If you are looking for an authentic version take a look at The Daring Gourmet which influenced my version. https://www.daringgourmet.com/authentic-injera-ethiopian-flatbread/
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Ingredients
  

The batter ferment

  • 150 g Teff flour Substitute Quinoa, Buckwheat
  • 300 g Sourdough Starter
  • 250 ml Lukewarm water

Final Day

  • ΒΌ tsp Salt
  • 250 ml Water

Instructions
 

  • Add the sourdough starter, flour and water to a bowl and mix with Bakers Whisk. Cover and leave until next morning
  • In the morning, bubbles should seen in the surface. Gently move the mix around with the bakers whisk or a wooden spoon. Cover again and leave until next morning
  • Repeat as day before and repeat for up to 5 day. As this recipe starts with sourdough starter, we may be ready with a slightly sour smelling batter.
  • On the day of cooking, boil 120ml water and bring to the boil. Add 50g of the batter and stir well while it thickens.
  • Mix the thickened batter in with the rest of the batter and whisk through. Add the remainder of the water and whisk through again.
  • Heat up a non stick skillet, if necessary spraying with oil, to a medium heat. When heated up, add a 3rd cup of batter and spread evenly in the pan. The mixture will form bubbles. Leave to cook until the bubbles pop. Turn off the heat and cover with a lid and allow to cook for 2 more minutes
  • Remove from the heat and repeat until all injera have been cooked.
Tried this recipe?Let us know how it was!
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