- 1 cup corn flour
- 1/2 cup sorghum or whole wheat
- 1 Tablespoon sugar
- 1 Tablespoon dry yeast
- 1 1/4 cup warm water
- 4 cups all purpose flour
- 6 teaspoons baking powder
- 4 teaspoons salt
- 1/4 cup sugar
- 4 cups warm water
Combine corn flour, sorghum or whole wheat, sugar, yeast, and water; mix and let it rise for about an hour.
In a large bowl combine flour, salt, baking powder, and sugar.
Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.
Remove, place in a large bowl, and loosely cover with a kitchen towel; let it rise for about 2 hours until bubbles form.
Heat up a skillet, crepe pan, or non-stick fry pan (preferably one with a matching lid). Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan and spread from the center in a circular motion (until it is about the size of a dinner plate). You may cover if you have a matching lid; covering shortens the cook time. Otherwise, let it cook until all batter forms little brown spots coming through.
There is no need to turn the batter. Transfer to a plate with a spatula or plate, put aside, and continue cooking until the batter is finished.
It's preferable to make injera by hand, so you get a feel of the batter. Start by adding a cup of water at a time to make a smooth batter. Traditionally this injera is made with sorghum flour. However, you may substitute the sorghum flour with whole wheat flour. Barley flour works as well. Keep in mind that humidity, flour, and water do play a role in making this injera. Injera should be thicker than a crêpe, but not as thick as a traditional American pancake. You may replace the flour , salt and baking powder with the same amount of self rising flour, as it’s customary.