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Ingredients
- 2 c. TEFF flour
- 2 c. self-rising flour rice or possibly barley flour
- 1/2 tsp baking pwdr
- 5 c. hot water
Directions
- Makes 5 Large Injeras (Crepes)
- 1. In a large bowl mix 2 1/2 c. water with 2 c. TEFF flour.
- 2. In a blender mix self-rising or possibly other flour, 1/2 tsp. baking pwdr and 2 1/2 c. water, then pour mix into a second bowl.
- 3. Cover both bowls and leave them for 2-3 days till fermentation and water has risen to the top of each mix.
- 4. Carefully pour off the water which now covers the mixtures.
- 5. Combine the two mixtures in one bowl, cover and let the mix stand for 2 hrs till it rises.
- 6. Pour the batter proportionately to create a thin layer over the surface of a large heated skillet. The skillet temperature should be 425F.
- 7. Cook mix till a spongy, crepe-like bread is formed. Remove from heat and allow to cold.
- 8. Place food on injera and arrange folded injera around edges of serving dish.Injera around edge of dish are used to pick up morsels of food.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1503g | |
| Calories 1157 | |
| Calories from Fat 38 | 3% |
| Total Fat 4.49g | 6% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 677mg | 28% |
| Potassium 240mg | 7% |
| Total Carbs 253.21g | 68% |
| Dietary Fiber 7.6g | 25% |
| Sugars 0.38g | 0% |
| Protein 18.8g | 30% |
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