Gluten-free & Sodium-free Injera

By á-10843

This Injera does have a different flavor due to the use of a bean-based flour, but it still has the spongy consistency that everyone craves. This recipe is gluten-free and sodium-free, if you leave out the salt, and is perfect for soaking up delicious sauces and succulent stews.

Ingredients

• STARTER:
• 1 cup Moong Dal flour
• 1 to 2 cups all-purpose flour
• INJERA:
• 1 cup water
• salt to taste or do not use salt to keep recipe sodium-free

Preparation

Step 1

The starter is the important part and like any sour dough bread takes time to ferment. I mix the flour with water until a crepe batter consistency where if you dip a finger in it runs off but leaves a coating behind. This sits under a towel for about 3 days. I keep feeding the starter every day with a little bit more flour and water.

INJERA:
The starter dough thickens during fermentation so I take half the starter and mix in water until I get the crepe like batter again. Lots of bubbles will form which means the fermentation has worked.

On medium heat in a non-stick skillet with no oil, pour in some batter more than you need for a crepe, but about the thickness of an American pancake. I leave the lid off until I'm satisfied I have the right number of holes in the bread. Put the lid on to let the bread steam. Once I hear the water falling off the lid and back into the pan it is ready. I like to briefly cook the other side as I like my Injera to be browned on both sides, but it is not necessary.

Roll and serve.