Rice And Sorghum Injera

1. 1

   Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.

2. 2

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

3. 3

   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).

4. 4

   The second day pour the fermented water in container and set aside.

5. 5

   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.

6. 6

   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.

7. 7

   P.S. Rice and sorghum dough ferment faster than Teff . Therefore, if not baked within a day, keep the dough in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.