How to make sourdough flatbread - Injera Bread!

I'm going to show you how to make sourdough flatbread, better known as injera. Injera bread is a whole grain flatbread. It's a traditional sourdough flatbread form Eastern African that is not only delicious but healthy and is a wonderful addition to your whole grain flatbread recipes. It has good for your gut bacteria from the fermentation and it is traditionally made from teff flour. Teff flour is made from the whole grain so it has all the fiber from the bran which has been left intact. It's definitely an intersting flatbread recipe idea because of the tang from the fermentation. I'm sure there are countless ways to make this traditional food but this is the first injera recipe I tried. This sourdough flatbread is vegan, and can also be made gluten free if you use only teff flour!

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Servings: Sixteen 10-inch rounds of injera
Ingredients:
2 cups teff flour (or whole wheat)
1/8 teaspoon active dry yeast
1 cup self-rising flour
Kosher salt

Directions:
1 Combine the teff flour and active dry yeast in a large
bowl. Add 2 cups lukewarm water and whisk or, more traditionally, use your hand to mix everything together, making sure the mixture is absolutely smooth with no lumps. Cover with plastic wrap and let sit at room temperature until the mixture is bubbly and tastes sour like tangy yogurt, 36 to 48 hours. (It will start bubbling and rising in a matter of hours, but it can take anywhere from 36 to 48 hours to achieve a noticeable level of sourness, which is key to the flavor of the injera; see Cook's Note.) After about 36 hours, begin tasting the mixture; this will help you determine when it's just right and will help prevent it from souring too much.
2 At this point, the batter will look separated and watery on top. If you shake the bowl a little, you should see some bubbles rising to the top. Add the self-rising flour and up to 1 cup of water a little at a time. Whisk or
use your hand to thoroughly combine into a smooth, thin, pourable mixture with about the consistency of a slightly thicker crepe batter. Cover again and let sit for 1 hour.
3 Heat a 10-inch nonstick skillet over medium heat for a few minutes. Have a lid for the skillet and a wire baking rack nearby. Whisk 1
teaspoon salt into the batter (it will bubble up). Pour 1/4 - 1/3 cup of the batter into the skillet, making the outline of a circle from the ouside and working in a circular pattern toward the center. Tilt and swirl the pan to fill in any missed spots. The batter should spread quickly and easily. (If it's too thick, whisk in a little more water to the bowl of batter for the remaining injera.) Within a matter of seconds, you should start seeing small holes forming and the surface darkening as it cooks from the outside towards the center. When the injera is about 3/4 of the way cooked, cover the skillet and let steam for 1 minute. The injera is cooked when the edges are dry and lifting up from the pan. Carefully run a spatula underneath and transfer to the baking rack to cool completely. Repeat with the remaining batter.

Music credit:
Artifact - The Dark Contenent by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100324
Artist: http://incompetech.com/

timestamps
00:00:00 - start
00:01:04 - Dad Joke #1
00:02:10 - How to make injera
00:03:02 - Fermentation check
00:03:15 - Dad Joke #2
00:03:59 - Batter Consistency check
00:04:25 - Stove top cooking of injera
00:05:40 - Final product
00:05:54 - Dad Joke #3

#injera, #flatbread, #sourdough