Recipe by: Tania Nicaise
Source: Tania Nicaise
- 110 g (1 cup) corn flour (or masa harina)
- ½ cup whole-wheat flour (or barley, sorghum or teff)
- 9 g (1 Tbsp) dry yeast
- 1 Tbsp sugar
- 300 ml (1¼ cup) + 500 ml (2 cups) warm water
- 950 g (4 cups) all-purpose flour
- 6 tsp baking powder
- 3 tsp salt
- 50 g (¼ cup) sugar
- Combine corn flour, barley or one of the other flours, yeast, 1 tablespoon of sugar and 300 ml (1¼ cup) of warm water. Mix well then set aside to rise in a warm place for about 1 hour. This is the starter mixture.
- In a large bowl, combine the all-purpose flour, baking powder, salt and the 50 g (1/4 cup) of sugar.
- Add the starter mixture to the flour, and mix well.
- Add the 500 ml (2 cups) of warm water a little at a time. Mix well between each addition to eliminate any lumps and continue until all the water has been added. Let it rise for 2 hours in a warm place until bubbles form.
- Heat a non-stick frying pan or a crepe pan (a matching-sized lid will be needed).
- When the pan is hot, pour a ladleful (~175 ml/¾ cup or more) of the injera batter and spread to the size of a dinner plate.
- Cover with the lid and let it cook until small spots have formed all over, similar to pancake batter. Do not turn the injera. The injera does not need to be turned over, it is now cooked.
- Transfer to a plate and continue with the rest of the batter until finished.
Download PDF here: Ethiopian Injera Bread