Gluten-Free Sorghum Injera
A tree-nut free, gluten-free alternative using sorghum flour for a light texture.
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Ingredients
- 2 cups Sorghum flour (fine-ground)
- 1 cup Teff flour (ivory or brown)
- 1 teaspoon Active dry yeast
- 4 cups Warm water (divided)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/4 cup Club soda (for aeration)(optional)
- 1 teaspoon Vegetable oil (for seasoning the pan)
Instructions
- 1
In a large glass bowl, whisk together the sorghum flour, teff flour, and yeast until fully combined.
- 2
Gradually add 3 cups of warm water, stirring constantly to ensure a smooth, lump-free paste; cover with a breathable cloth and ferment at room temperature for 48 to 72 hours.
- 3
After fermentation, discard any liquid that has risen to the top (the 'ersho') and stir the thick batter thoroughly.
- 4
Boil 0.5 cups of water and mix it with 0.5 cups of the fermented batter to create a 'thickener' (absit); let it cool slightly and stir it back into the main batter.
- 5
Add the remaining 0.5 cup of water, baking powder, and salt to the batter, then fold in the club soda to achieve a consistency thinner than pancake batter but thicker than heavy cream.
- 6
Heat a non-stick crepe pan or traditional mitad over medium-high heat and lightly wipe with an oiled paper towel.
- 7
Pour the batter in a spiral motion starting from the outside edge moving inward; once the 'eyes' (holes) form and the surface looks dry, cover with a lid for 30-45 seconds to steam.
- 8
Remove the injera carefully using a flat plate or straw mat and allow it to cool completely on a clean cloth before stacking to prevent sticking.
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