This is a leavened, round
flat bread.
FERMENTED DOUGH
Sorghum flour 4.5 kg
Ersho (starter) 500 cc (fermented thin yellowish fluid saved from
previously fermented dough.)
Water 2000 cc
Sorghum flour 1600 g
Water 4200 cc
Using a traditional
sieve, sift the flour into a large bowl to remove any foreign
materials. Add 1 litre of water and knead well by hand. Stir in
the ersho (starter). Add the rest of the water gradually and
knead well. Transfer the dough into a previously used buhaka
(dough container). Cover and let stand for 48 hr.
Sift the flour into a large bowl. Heat 1700 cc of the water to
boiling. Pour the boiling water over the flour and mix well with
a wooden spoon or smooth stick. Let the mixed batter stand until
it cools to 55 ºC. Add to the fermented dough in the buhaka. Add
the rest of the water (2 liters) into the buhaka (dough
container) and mix well. Let stand until bubbles of air form
(about 1 hr). After a half hr start to heat the clay griddle
metad. Sprinkle ground rapeseed over the metad and polish with a
folded piece of clean cloth. Dust away all the rapeseed flour and
start baking injera. To bake the injera, pour the batter onto the
hot greased metad using a circular motion from outside towards
the center to make a circular injera. When holes begin to form on
top of the injera, cover with the akenbalo (injera griddle lid)
and bake for 2 - 3 min. Use about a half liter of batter for each
injera. Grease the metad with rapeseed flour or oil between each
baking. Repeat the process until the dough is used up. Served
with wot (stew made from either meat, pulses, vegetables or
combinations).
Makes 31 injeras each weighing 390 g.
countries : Ethiopia, Eritrea, Somalia, Sudan
course : side dish
source : Patricia McDuffy [IRE_tag]