Rice and Sorghum Injera

My Ethiopian Cooking: Rice and Sorghum Injera (Ethiopian Flat thin bread)

We lived in West Africa where Teff was not available. But 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. However, once we prepared the flour, we were able to keep it in the fridge for longer period.

Ingredients:

4lbs rice flour
2lbs sorghum flour
2 cups self-rising flour
2 teaspoons dry yeast
2 gallons water or more

Preparation:

1st step: Starter - mix the yeast with one glass of warm water and wait until rises;

2nd step: In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;

3rd Step: Add the starter and mix it well. Add water generously and cover it tight. Keep it outside to ferment.

4rd Step: The second day (only needs 14-16 hours) pour the fermented water in container and set aside;

5th Step: 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;

6th Step: 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.

Serving 10-15 persons

For nutritional facts of this recipe please visit http://www.recipezaar.com/325192. For vitamin content please click on "Print Recipe" on aforementioned site.