Rice And Sorghum Injera Recipes

Steps:

• 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.

Steps:

• Begin by making a sponge or yeast starter: In a large non-reactive bowl or plastic jug with a lid, sift a generous 2 cups (9 oz/250 g) of the flour and, using your hands, begin slowly working in about 1 cup (250 ml) of water until you have a very moist, squishy dough without any lumps-it should take about 5 minutes. Pour over½ cup (125 ml) water so that the mixture is entirely submerged, then tightly cover and let it rest for four days at room temperature.
• The mixture will have separated into two layers: a thick, yeasty sponge on the bottom and a watery layer on the top. Carefully pour off and discard the watery top layer so that only the sponge underneath remains. You will need only a portion of this sponge to progress. You can use the leftover sponge to make successive batches of injera; it will keep, covered in the refrigerator, for several days.
• In a large non-reactive bowl, measure out 1 cup (250 ml) of the sponge. Using your hands, mix in the remaining 41/s cups (1 lb 2 oz/500 g) of flour and½ cup (125 ml) of water. When you start smelling a pleasantly sour aroma, gradually add a generous 1 ½ cups (375 ml) of water. Once the mixture is smooth, with no lumps, pour about 1 % cups (400 ml) of water on top; do not stir in this layer of water. Cover tightly and let the mixture rest for three days at room temperature.
• After three days, remove the lid and take a look. The batter may bubble and smell sour-these are good signs. However, if you see any bits of mold develop on the surface, scoop out and discard. Pour off and discard the watery liquid layer on top and reserve what is left: this is the base batter.
• Make the absit. In a large saucepan, bring 1 cup (250 ml) of water to a boil. Whisk in ½ cup (125 ml) of the base batter and½ cup (125 ml) of water. When this mixture begins to thicken and bubble, remove it from the heat. It should have the consistency of thin cooked oatmeal. Let it cool to just warm. This mixture is called absit.
• Mix the absit into the bowl with the base batter to create a final batter. The mixture should have a consistency mid-way between a crepe and pancake batter. If it is too thick, stir in a little additional room-temperature water. Cover the bowl with a dish towel and let it rest for about 2 hours, until bubbles have begun to form on the surface. The bubbles are the sign that the final fermentation has occurred and that the injera batter is ready to be cooked.
• To cook the injera, use a non-stick crepe pan or skillet, or large, traditional mitad. Moisten a paper towel with oil and wipe the surface, then place the pan over medium-high heat.
• When the pan is hot, use a spouted measuring cup to scoop ½-1 cup (125-250 ml) of the batter, depending on the size of the pan (a standard 11 inch/28 cm crepe pan will take about¼ cup/175 ml of batter). For a large mitad, use about twice as much batter. Work quickly and carefully in order to pour the batter evenly around the pan. Starting at the outside edge of the cooking surface-going clockwise if you are right-handed or counterclockwise if you are left-handed-pour the batter in a thin stream and in one continuous motion in a spiral formation, without overlapping, until you end at the very center. There might be some batter left over in the scoop. While not traditional, if using a crepe pan, swirl the pan if needed to evenly distribute the batter.
• Cook undisturbed until bubbles have begun to form on the surface of the injera and the batter begins to set. When about 75 percent of the surface batter has changed color, 45 seconds-11/2 minutes, cover the pan with a large lid. (A glass lid is helpful here as it allows you to check the doneness of the injera without uncovering.) Cook until the edges of the injera begin to curl, the top is quite dry, and the injera has released from the bottom of the pan, from 30 seconds-l 1/2 minutes (it might be longer with a larger mitad). Do not flip the injera.
• When cooked, use a long thin spatula and a thin plate or piece of cardboard to transfer the injera to a flat basket or a large plate lined with parchment paper without breaking.
• Remove any stray dough from the cooking surface, and then apply more oil as necessary and reheat. (After the first few injera, lower the heat to medium-low.) Continue making them in the same way, layering each injera on top of the last on the basket or plate as they are finished. Allow to cool for at least 5 minutes before placing another on top, and allow all to rest for at least 30 minutes before serving. Cover any leftovers loosely with plastic wrap and they will keep for about 2 days.