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Ethiopian Injera Sourdough Flatbread
Ethiopian Injera Sourdough Flatbread

Before you jump to Ethiopian Injera Sourdough Flatbread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Making the decision to eat healthily provides many benefits and is becoming a more popular way of living. There are a lot of illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and hypertension. There are more and more efforts to try to get people to adopt a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, though, to make some simple changes that can start to make a difference to our daily eating habits.

You can see results without removing foods from your diet or make considerable changes right away. Even more important than totally modifying your diet is simply substituting healthy eating choices whenever you can. As you become accustomed to the taste of these foods, you will see that you’re eating more healthily than you used to. As you stick to your habit of eating healthier foods, you will discover that you won’t wish to eat the old diet.

Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to ethiopian injera sourdough flatbread recipe. You can cook ethiopian injera sourdough flatbread using 4 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Ethiopian Injera Sourdough Flatbread:
  1. Use 1 tsp Dry yeast
  2. Prepare 200 ml Teff flour
  3. Provide 200 ml White flour
  4. You need 1/4 tsp Baking powder
Steps to make Ethiopian Injera Sourdough Flatbread:
  1. Combine all of the ingredients in a container and add water until the consistency of the batter is somewhere between that of pancakes and crepes, then whisk together until there are no more lumps.
  2. Cover the top of the container with cloth, then secure with a rubber band and let sit at room temperature. For the next 1-3 days, watch for signs of fermentation.
  3. Remove the cloth. If you can see small bubbles rising to the top, the batter is ready to use.
  4. The consistency of the batter should be somewhere between that of pancakes and crepes. Use a non-stick frying pan and pour in the batter.
  5. Cover with a lid as soon as you pour the batter in the frying pan. Wait about 30 seconds, and steam will start to rise.
  6. Without flipping them like pancakes, wait for the raw white batter on top to cook, and the edges of the pancake to curl, then use a spatula and your hand to lift it off the pan.
  7. You only need to cook one side. If you make a lot and stack them up, they will become moist. I store mine in a plastic bag until they're ready to serve.
  8. Serve them with a variety of curries or salads as topping. The photo shows the injera cooked at the standard size.

Teff has a very characteristic, slightly nutty flavour. It is gluten-free, high in fibre, iron and minerals, and very filling. Injera is a spongy Ethiopian sourdough flatbread made from teff flour, a grain special to Ethiopia. The highlight of an Ethiopian meal is the injera soaking up all the saucy goodness of the stews. Making injera requires some practice, but it's completely possible to make great injera at home.

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