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My partner is Ethiopian and he is homesick for real injera. Unfortunately we can't source any tef here in Melbourne and I will have to wait for our next visit to Addis before I can try to make injera with tef. In the meantime I would like to try making injera with another grain. I have looked at a few recipes for injera made with rice flour, corn flour, sorghum, wheat flour or millet but none of them require a sour dough - they just add in dry yeast. If I want the sour taste of traditional injera, should I just follow the recipe but rather than add yeast powder, mix in some sour dough starter?
Replies
Here's a recipe that uses other flours to substitute for teff. This is not my recipe, and I haven't tried it, but for your convenience I cut and pasted it from another site. You could experiment with substituting starter for the dry yeast, which will require extending fermentation times, of course. The original post can be found on this link:
Ingredients:
3 c flour
1/2 c. ww flour (note, I use about 2 c ww, 1 1/2 c white, but that's just me)
1/2 c cormeal or masa harina
1 T active dry yeast
3 1/2c warm water
Method:
Let set in a large bowl, covered, an hour or longer, until batter rises and becomes stretchy. It can sit as long as 3-6 hrs. When ready, stir batter if liquid has settled on bottom. Then whip in blender, 2 c. of batter at a time, thinning it with 1/2-3/4c water. Batter will be thin.
Cook in nonstick frypan without oil over med or med-high heat. use 1/2c batter per injera for 12 in pan, 1/3 c. batter for 10 inch pan. pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Do not turn. Injera does not easily stick or burn. It is cooked through when bubbles appear all over top. Lay each on a clean towel for a minute or two, then stack in covered dish to keep warm.
Hope this helps.
Cheers
Ross
PS: Have you explored the good organic suppliers in Melbourne? These guys often have hard-to-get ingredients like teff.
Thanks Ross - the tip about how to use the starter instead of yeast was what I was looking for. I find the injera made with corn flour a little bland; and injera made with wheat just tastes like pancakes. I am keen to see if using a sour dough starter will make the difference! Will let you know.