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	(785.5g)

Amount per serving	% Daily Value*
Calories	1049.5

Total Fat 10.4g	0%
Saturated Fat 1.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3623.2mg	0%
Total Carbohydrate 221.2g	0%
Dietary Fiber 11.7g	0%
Total Sugars 4.2g
Protein 26.7g	0%

Vitamin D 0IU	0%
Calcium 28.9mg	0%
Iron 5.4mg	0%
Potassium 587.2mg	0%

*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%