Hybrid injera from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 58) by Jessamyn Waldman Rodriguez

  • whole wheat flour
  • active dry yeast
  • teff flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jahqdruh on April 22, 2019

    I have to say that the smell of the mixture didn't fill me with joy. Teff flour has a very, um, "distinctive" aroma that magnifies when you add water. However, the finished bread was lovely. The dough aged for 36 hours, which gave it a very strong sourness -- but it was 2/3 wheat flour and 1/3 teff, so it wasn't too sour. It offset the spiciness of the doro wat nicely.

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