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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine rice flour and sorghum flour.

Step 2

Dissolve the instant dry yeast and sugar in 1/4 cup of the warm water. Let it sit for 5 minutes until frothy.

Step 3

Add the yeast mixture to the flour mixture and start gradually adding the remaining warm water, stirring until it forms a smooth, thin batter.

Step 4

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.

Step 5

Once the batter is fermented, stir in the salt and vegetable oil.

Step 6

Heat a non-stick skillet or injera pan over medium heat.

Step 7

Stir the baking soda into the batter just before cooking to help create additional bubbles for the spongy texture.

Step 8

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.

Step 9

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.

Step 10

Carefully remove the injera from the skillet and place it on a clean plate or cloth. Repeat with the remaining batter.

Step 11

Serve warm with your favorite Ethiopian stew or saucy dishes.

Nutrition Facts

Serving size	785.5 grams (785.5g)

Amount per serving	% Daily Value*
Calories	1050

Total Fat 10.40g	13%
Saturated Fat 1.80g	9%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 3623mg	158%
Total Carbohydrate 221.20g	80%
Dietary Fiber 11.70g	42%
Total Sugars 4.20g
Protein 26.70g	53%

Vitamin D 0IU	0%
Calcium 29mg	2%
Iron 5mg	30%
Potassium 587mg	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.

Source of Calories

Fat: 8.6%

Protein: 9.8%

Carbs: 81.5%