Rice And Sorghum Injera Recipes
RICE AND SORGHUM INJERA
We lived in West Africa where Teff was not available. However, we were preparing Injera from rice and sorghum. We loved it as well as our family and friends who visited us. The process was tedious: washing the grains, drying and taking to the mill. Once we prepared the flour we were able to keep it in the fridge for longer period.
Provided by yewoinfamilycooking
Categories Rice
Time P1DT30m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
- In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;
- Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment (the dough needs only 14-16 hours to ferment).
- The second day pour the fermented water in container and set aside.
- Blend the self-raising with four cups of the fermented water and mix it with the dough. This time it should be thinner than pancake dough; keep it outside to rise for 30 minutes.
- Warm a flat pancake pan, or skillet, or a specialized electric stove and pour the dough in circle shape, each Injera bakes within 20 second even less.
- P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge.
Nutrition Facts : Calories 755.5, Fat 2.9, SaturatedFat 0.7, Sodium 332.9, Carbohydrate 164.4, Fiber 5.2, Sugar 0.3, Protein 13.6
TEFF AND BARLEY INJERA (ETHIOPIAN FLAT-THIN BREAD)
Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice.
Provided by yewoinfamilycooking
Categories Sourdough Breads
Time P2DT1h
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
- Combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
- Add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
- The second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
- The third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. This time it should be thinner than pancake dough. Keep it outside for 15 minutes to rise.
- Warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
- Depending on the size of skillet, you will get 20 to 30 injeras.
- If less sour taste preferred, bake it the second day.
- You may find teff flour in health store.
Nutrition Facts : Calories 202.1, Fat 0.9, SaturatedFat 0.2, Sodium 160.8, Carbohydrate 43.3, Fiber 5, Sugar 0.4, Protein 6.2
INJERA
This is the staple bread of Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular millet flour from a health food store will work fine. Use this bread to sop up the flavors of spicy stews.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time P1DT20m
Yield 14
Number Of Ingredients 5
Steps:
- Dissolve yeast and honey in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
- Stir the batter well and mix in the baking soda.
- Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 32 g, Fat 1.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 27.6 mg, Sugar 1 g
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