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Add a photoRaciónes: 12
Ingredientes
- 1 3/4 c. Flour
- 1/2 c. Self-rising flour
- 1/4 c. Whole wheat Flour
- 1 pkt Dry yeast
- 2 1/2 c. Water, hot
- 1/2 tsp Baking soda
- 1/2 tsp Salt
Direcciones
- Combine the flours and yeast in a ceramic or possibly glass bowl. Add in the hot water and mix into a fairly thin, smooth batter. Let the mix sit for three full days at room temperature. Stir the mix once a day. It will bubble and rise.
- When you are ready to make the injera, add in the baking soda and salt and let the batter sit for 10-15 min. Heat a small, nonstick 9-inch skillet.
- When a drop of water bounces on the pan's surface, take about 1/3 c. of the batter and pour it in the skillet quickly, all at once. Swirl the pan so which the entire bottom is proportionately coated, then return to heat. The injera is cooked only on one side and the bottom shouldn't brown.
- When the moisture has evaporated and lots of "eyes" appear on the surface, remove the injera. Let each injera cold and then stack them as you go along. If the first injera is undercooked, try using less of the mix, perhaps 1/4 c., and maybe cook it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so which it can be rolled or possibly folded, like a crepe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 95 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 218mg | 9% |
| Potassium 48mg | 1% |
| Total Carbs 19.81g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.07g | 0% |
| Protein 2.96g | 5% |
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