Ingredients
- 1 cup yeast starter
- 1 cup rye flour
- 1 cup all purpose flour
- 2 cups water (plus more as needed)
- 1/2 cup spelt flour
- 1 tablespoon baking powder
- salt to taste
Make it step by step
- Mix the starter, rye, spelt, all purpose flour with the water, stir well, cover and allow to rise in a warm place for about 2-3 days, stirring once each day
- I usually mix them in a ceramic bowl, heat the oven to about 175°F, turn it off and leave the bowl in there to start the fermenting process
- When batter is well fermented, it will acquire a pleasant sour odor and be a little gooey with sort of latex paint consistency, and when stirred, gets quite bubbly
- When ready to make the injeras, add the baking powder, salt, stir well, add water as needed to make a thin crepe-like batter
- Heat a pan, brush or spray with oil as needed, ladle some batter and swirl it around to form a thin layer; bubbles/holes will form at the top surface and as it gets cooked the batter will set and no longer look wet; can remove from pan at this time - no need to flip and cook the second side
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheela, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.