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Injera (Fermented Sourdough Bread)

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“Recipe courtesy Woinee Mariam, Taste of Ethiopia, Austin, TX”
READY IN:
104hrs 10mins
YIELD:
20 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor.
  2. On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.
  3. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.

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