I don't know if I should call this Injera as that bread is made from Teff or at least has some Teff in it. I have some Teff on order but I thought I would practice with some Whole Wheat. This ended up being one of the best tasting breads that I have ever made and will be making it again. Injera is an Etheopian Flatbread that is made like a creape but thicker. There isn't a whole lot of work to making the bread either. The dough is at 175% hydration so there isn't any kneading just mixing and fermenting.
Whole Wheat Flour
175% Hydration Preferment
I took 2 grams of my storage starter and added 29 grams of whole wheat flour and 52 grams of water. I mixed this all up and let it sit fermenting for 24 hours. It really didn't look very good as there was hotch floating on top of the preferment. When I went to add it to the mix I just stirred it all together and mix it in. The dough was made up of 332 grams of home mill wheat flour with the large pieces sifted out. This was added to 581 grams of water and let sit over night . The next morning it was easy to tell there was some fermenting activity going on in a big way. I took the 3 grams of salt and sprinkled a little bit on top and stirred it in. I kept doing this until all the salt was stirred in. The batter really bubbled as I was stirring in the salt.
To cook it I heated a 10 inch frying pan up on the stove to medium heat. When I felt it was ready I rudded a little bit of oil into the pan. I took a half cup of batter and poured in into the pan then roatated the pan until the bottom of the frying pan was coated. The Injera is only cooked on one side and mine were done in about 4 to 5 minutes. When they are done cooking take them out and let them cool on a wire rack. You can eat them hot I think but after they cooled off they were sampled and I think they have an addictively wonderful taste just by themselves. Injera is meant to be used as a plate that is eaten along with the food that is placed on it.