Do you love a little Ethiopian flatbread, but need an easier, truly gluten free, and faster way to make it? Oh GOOD, me too!
This recipe relies on the fact that you already have a Gluten Free Sourdough Starter, but if you don’t you can find one here or join the waiting list to be notified of my next Gluten Free Sourdough Workshop.
**I have included links below to help you source your ingredients, and if you decide to make a purchase through them, I may receive a small commission at no additional cost to you. This helps me to continue to provide free recipes on my blog, and blesses my little, large family
Overnight Sponge –
- 1/2 Cup, mature and ACTIVE, Gluten Free Sourdough Starter
- 2 Cups Teff Flour
- 2 Cups Untreated Water
Mix all the ingredients for the sponge together well, and place in a safe spot for 7 hours or overnight. Make sure this is covered by a light cloth.
Once 7 hours has passed, or overnight, you can make the injera. Mix the sponge with a spoon, throughly. Use a heated, non-stick, pan like this you will begin cooking the flatbreads by pouring 1/4 Cup of the sponge batter (which will be very thin) into the pan and swirling it around until the bottom is covered.
Do this quickly and don’t have the pan so hot that it will burn, so start at below “medium” and adjust from there. Once the bottom of the pan is covered, set it on the burner and cover with the lid and allow to to cook.
You will see lots of bubbles forming on the top and you will cook it on ONLY this one side until the top is dry to the touch. Use a spatula to remove from the heat and set on a plate. Continue this process until all the batter is cooked.
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If you want to see more Gluten Free Sourdough Recipes that fit into the Trim Healthy Lifestyle, or you would like to read more about my Trim Healthy Lifestyle Coaching Services, you have come to the right place!