Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter. | 2. Combine in a large container the teff and barley flour with cold water or mix lightly in a blender. | 3. Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment; | 4. The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight. | 5. The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise. | 6. Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds. | 7. Depending on the size of skillet, you will get 20 to 30 injeras. | 8. If less sour taste preferred, bake it the second day. | 9. You may find teff flour in health store. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
teff flour	4			-	-	-	-
barley flour	1	lb		1564.8955	338.0174	47.6273	7.2575
yeast	1	teaspoon	dried	11.1	1.2252	1.4328	0.054000000000000006
self rising flour	1	cup		-	-	-	-
water				-	-	-	-

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