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Injera (Fermented Sourdough Bread)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.7766
Energy (kCal)884.4478
Carbohydrates (g)190.5997
Total fats (g)4.3787
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    teff flour 1 1/2 1/2 - - - -
    barley flour 1/2 lb 782.4478 169.0087 23.8136 3.6287
    wheat flour 1/4 cup 102.0 21.590999999999998 3.963 0.75

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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