Starter Ingredients
- 1 C Corn Flour*
- 1/2 cup Sorghum Flour*
- 1 TBSP Sugar
- 1 TBSP Dry Yeast
- 1 1/4 C Warm Water
Other Ingredients
- 4 C All-Purpose Flour
- 6 tsp Baking Powder
- 2 TBSP Sugar*
- 4 tsp Salt*
- 4 C Warm Water
*If you can't find corn flour, simply mix 2/3 C cornmeal with 1 1/3 C all purpose flour to make 2 cups of corn flour then just use half of it and save the rest for next time--you can also squirt a little lime juice in with the batter later if you're using this substitution, it will provide a more authentic flavour. If you can't find sorghum flour you can just use whole wheat or barley flour. Traditional Ethiopian injera is not made with sugar and salt, they can be omitted if preferred.
Directions
- Combine starter ingredients: corn flour, sorghum/whole wheat flour, sugar, yeast and water. Mix well, cover with a dish towel and let rise for about an hour.
- In a large bowl combine the rest of the dry ingredients: the all purpose flour, baking powder, sugar and salt.
- Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until all 4 cups have been added, thoroughly mix to eliminate any lumps. I strongly recommend using a blender to aid in the process. Cover with dish towel and let mixture rise for 2 hours.
- Heat up a skillet, crepe pan, or non-stick fry pan--preferably one with a matching lid--to med-high heat. As long as it's non-stick, you should not need to add oil.
- Ladle about 3/4 cup (or more) of batter into the pan: spread evenly from the center in a spiral motion til it's about the size of a dinner plate.
- You may cover if you have a matching lid (covering shortens the cook time) otherwise let it cook until all batter forms little brown spots coming through. No need to flip.
- Gently pry edges if injera sticks and transfer to a plate--it should slide out easily. Set aside and continue cooking until all batter is cooked. Will make 10 pieces or more.
