• 1 cup corn flour
  • ½ cup sorghum(whole wheat)
  • 1 Tablespoon sugar
  • 1 Tablespoon dry yeast
  • 1¼ warm water
  • 4 cups all purpose flour
  • 6 teaspoons baking powder
  • 4 teaspoons salt
  • ¼ cup sugar
  • 4 cups warm water
Starter Method
  1. Combine corn flour , barley flour , sugar yeast and water , mix and let it rise for about an hour.
  2. In Large bowl combine flour , salt, baking powder and sugar
  3. Add the starter mixture to the flour, thoroughly mix and start adding water a little at a time until water has been completely used up, thoroughly miss to eliminate any lumps. You may use the blender to aid in the process.
  4. Let it rise for about 2 hours
Quick Method
  1. In a large bowl combine all the ingredients, then start by adding a cup of water at a time to prevent lumps, then mix with hands preferably.
  2. Continue adding water, one cup at a time water until the water is completely used up.
Blender Method
  1. Add water followed by the rest of the ingredients pulse until ingredients are fully blended
  2. Remove place in a large bowl and loosely cover with kitchen, let it rise for about 2 hours until bubbles form.
  3. Heat up a skillet, crepe pan, or non-stick fry pan preferably one with a matching lid.
  4. Heat the skillet on medium high heat, and then when ready to cook pour a ladleful (about ¾ cup or more) of the injera batter on to the pan spread from the center in a circular motion. About the size of a dinner plate. You may cover if you have a matching lid, covering shortens the cook time otherwise let it cook until all batter forms little brown spots coming through. No need to turn the batter.
  5. Transfer to a plate with a spatula or plate, put aside and continue cooking until the batter is finished