Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 366.29 Kcal (1534 kJ) | ||
| Calories from fat | 24.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 4% | |
|---|---|---|---|
| Sodium | 111.01mg | 5% | |
| Potassium | 106.3mg | 2% | |
| Total Carbs | 74.04g | 25% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 11.54g | 46% | |
| Protein | 12.46g | 25% | |
| Iron | 5.4mg | 30% | |
| Calcium | 140.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 229.27 Kcal (960 kJ) | ||
| Calories from fat | 15.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.73g | 4% | |
|---|---|---|---|
| Sodium | 69.48mg | 5% | |
| Potassium | 66.54mg | 2% | |
| Total Carbs | 46.35g | 25% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 7.23g | 46% | |
| Protein | 7.8g | 25% | |
| Iron | 3.4mg | 30% | |
| Calcium | 87.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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