Hello there,
This is a tricky one, I promise!
Injera is a flat bread mostly prepared in Ethiopia and Eritrea. It's a very spongy, but not rubbery, and it has a nice sour taste.
Originally it is done with teff, which is a local crop in that region, and it has the property of not containing any gluten (this explains the lack of rubbery texture I suppose).
It is prepared mixing teff flour (sometimes mixed with sorghum flour, to save on the precious teff) with water, forming a liquid but dense batter. Something similar to a pancake batter in terms of viscosity.
No yeast is added, but it will be left to rest and ferment for something between 3 days and a week.
After that some hot water is added one hour before the final step, which is cooking injera.
The procedure is illustrated in this video:
As a curious engineer, with an Eritrean mother, I've always been fascinated by this flat bread and I tried to replicate the results without using teff, but with no success so far.
I manage to get the bubbles right (sometimes), but the texture of my injera is always very rubbery, no matter what kind of method I use to try to get rid of it (toasting the wheat flour before using it for the batter, or using an immersion blender on the batter).
Any suggestion is most welcome!
