Injera with sourdough and yeast

Ingredients for 1 servings:

• 700 ml water
• ½ cube of fresh yeast
• 2 tbsp wheat sourdough
• 500 g teff flour, also combined with corn or other flour
• Salt
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 35 minutes

Most quick injera recipes use a lot of yeast, even though the flatbreads are traditionally sourdough-leavened. Here’s a quick version that only needs six hours to rise instead of three days and is still leavened. I used wheat sourdough, but I suspect rye should work too. Dissolve the yeast in lukewarm water. Mix all ingredients except the salt with a food processor or mixer for five minutes. Then cover and let rise in the oven with the oven light on for about six hours. Alternatively, you can let the dough rise at room temperature, but the sourdough probably won’t start as quickly. I always make the dough in the morning, so it’s ready by lunchtime. After the dough has risen, stir it briefly again until it’s homogeneous and add enough water to achieve the consistency of pancake batter. Heat a non-stick pan over medium heat, lightly brush with oil, and sprinkle in a pinch of salt, spreading it evenly. Pour a large ladleful of batter into the pan and quickly swirl it around to spread it evenly. Immediately cover with a lid. Steam the flatbread very briefly, like pancakes. Important: Do not turn it over! Continue cooking until all the batter is used up. This yields approximately 7 airy flatbreads, which are very filling and delicious with berbere lentils (misir wot) or other East African wot dishes. They also taste great with feta cheese.