“We lived in West Africa where Teff was not available. However, we were preparing Injera from rice and sorghum. We loved it as well as our family and friends who visited us. The process was tedious: washing the grains, drying and taking to the mill. Once we prepared the flour we were able to keep it in the fridge for longer period.”
24hrs 30mins

Ingredients Nutrition


  1. Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
  2. In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;
  3. Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment (the dough needs only 14-16 hours to ferment).
  4. The second day pour the fermented water in container and set aside.
  5. Blend the self-raising with four cups of the fermented water and mix it with the dough. This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes.
  6. Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less.
  7. P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge.

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