Rice and Sorghum Injera
Discover the versatile delight of Rice and Sorghum Injera, a gluten-free twist on the classic Ethiopian flatbread. Made with a harmonious blend of rice flour and nutrient-rich sorghum flour, this recipe yields a light, spongy texture that’s perfect for scooping up flavorful stews and sauces. The batter is naturally fermented with yeast, creating a signature tang and airy bubbles that make injera so unique. Quick to prepare and vegan-friendly, this recipe requires only a few kitchen staples like baking soda for extra fluff and vegetable oil for cooking ease. Whether you’re exploring Ethiopian cuisine or need a gluten-free flatbread option, this injera is a deliciously simple choice. Perfect as a side or a base for hearty main dishes, Rice and Sorghum Injera is an irresistible addition to your table!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 1 cup Sorghum flour
- 2 cups Warm water
- 1 teaspoon Instant dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 teaspoon Vegetable oil
- 1 teaspoon Baking soda
Instructions
In a large mixing bowl, combine rice flour and sorghum flour.
Dissolve the instant dry yeast and sugar in 1/4 cup of the warm water. Let it sit for 5 minutes until frothy.
Add the yeast mixture to the flour mixture and start gradually adding the remaining warm water, stirring until it forms a smooth, thin batter.
Cover the bowl with a clean kitchen towel and let the batter ferment in a warm place for 3-4 hours or until small bubbles appear on the surface.
Once the batter is fermented, stir in the salt and vegetable oil.
Heat a non-stick skillet or injera pan over medium heat.
Stir the baking soda into the batter just before cooking to help create additional bubbles for the spongy texture.
Pour about 1/4 cup of batter onto the hot skillet in a spiral motion, starting from the center and working outward to form a thin layer.
Cover the skillet with a lid and let the injera cook for 1-2 minutes or until bubbles form across the surface and the injera appears set. Do not flip.
Carefully remove the injera from the skillet and place it on a clean plate or cloth. Repeat with the remaining batter.
Serve warm with your favorite Ethiopian stew or saucy dishes.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3623 mg | 158% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 4.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
