Food recipes
Rice and Sorghum Injera
Rice and Sorghum Injera Ingredients: rice flour, white, unenriched sorghum flour, refined, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry water, bottled, generic Di...
Rice and Sorghum Injera
Ingredients:
rice flour, white, unenriched
sorghum flour, refined, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;
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).
The second day pour the fermented water in container and set aside.
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.
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.
P.S.
Rice and sorghum dough ferment faster than Teff .
Therefore, if not baked within a day, keep the dough in the fridge.
Ingredients:
rice flour, white, unenriched
sorghum flour, refined, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
Directions:
Starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
In a large container mix Rice and Sorghum flour with water; or beat it lightly in a blender;
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).
The second day pour the fermented water in container and set aside.
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.
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.
P.S.
Rice and sorghum dough ferment faster than Teff .
Therefore, if not baked within a day, keep the dough in the fridge.