Injera (fermented sourdough flatbread)

I’ve been using this tiny little grass for a while now and love the outcome every time. It orignially comes from East Africa, tastes a bit nutty and slightly sour from the fermentation process and so simple to make at home! It’s naturally gluten free, high in nutrients, a complete protein – high in iron, calcium, and vitamin C. Perfectly fine to consume if you have blood sugar issues or if you have any chronic GI issues (it’s very easy to digest) the tiny seed is also named Williams’ love grass. Below I’ve shared my easiest recipe for you. I use teff flour instead of flakes, which is more of a grainy appearance pre-fermentation.


Prep: 5 minutes

Fermentation: 24-30 hours

Cook Time: 12 minutes


Ingredients 

  • Organic teff flour
  • Water
  • Pink salt
  • Dried herbs

Method

  • Mix equal parts teff and water and stir till smooth
  • Make sure to do this in a glass bowl, cover and secure with a cheese cloth
  • Now you must leave this until it ferments, somewhere far from heat
  • After around 24 hours you will see bubbles and cracks, this is normal
  • Preheat oven to 160°c
  • Once fermented, add in any herbs you wish and salt to taste
  • Smooth mixture flat onto an oven tray
  • Bake for 12-15 minutes
  • Cracks are normal but the injera will be completely intact, spongy and moist
  • I add on my homemade vegan cheese or avocado as a topping

Enjoy! Tag me on Instagram if you make it 

Coconutandwhat 

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One Comment Add yours

  1. bthyself says:

    Nice. Very simple ingredients. I’ll give it a shot

    Like

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