Injera is a staple Ethiopian Sourdough flatbread. It is usually made from teff flour, with the mix of other flours this recipe includes corn. My version of the sourdough Injera is quick and easy and you will have less than few hours on your plate, for the sour flavor you will need an active sourdough ready. The chicken stew also called doro wat compliments the sour Injera’s.
Good job! We like the recipe as well as the new look of your website. The injera looks fluffy and the doro wat looks very appetizing. Keep up the good work.
Thanks guys, for your kind words, and thanks for visiting. I am still working on the redesign.
the recepie looks really amazing but one question can cornmeal, teff flour and sourdough be substituted w other ingredients since i doubt i will find them where i live thank you
Hi Emma,
Yes you can substitute what ever flour you have try experiment with it, the best place to find those ingredients are Asian grocery stores bread flour works great too let me know how it goes. Some times you might find ready made injeras just to get some idea.
I mixed my fed whole wheat sourdough starter with the teff in the morning and let it ferment overnight. Fed it again in the morning . about 1/3 whole wheat and 2/3 teff and made it for supper . It turned out amazing.
Thanks for the inspiration!!
Judy,
Thanks for sharing, enjoy your Injera.
Thank you for sharing this version of recipe, if there are no health risks could oil be substituted for ghee to enhancd flavor? Thank you and please dont forget to share your meal G bless africa from east to west and bless our hearts to contribute give and forgive by his mercy
Hi Fatimata,
Thank you for your comment, ghee can be substituted and I think it will enhance the flavor too. I hope you enjoy it.
This looks great!!!! Can the instant yeast be left out? I would like to use just sourdough starter but wonder how the texture would be affected?
It should be fine I think you can experiment with it and add baking soda for some bubbles towards the end.