Rice And Sorghum Injera

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• Servings: 10
• 4 lbs rice flour
• 2 lbs sorghum flour
• 2 cups self-rising flour
• 2 teaspoons dry yeast
• 2 gallons water (or more)

Recipe

• 1 starter - mix the yeast with one glass of warm water and wait until rises or use sourdough starter.
• 2 in a large container mix rice and sorghum flour with water; or beat it lightly in a blender;
• 3 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).
• 4 the second day pour the fermented water in container and set aside.
• 5 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.
• 6 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.
• 7 p.s. rice and sorghum dough ferment faster than teff . therefore, if not baked within a day, keep the dough in the fridge.