Rye-Spelt Injera

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://delectable-victuals.blogspot.com/2007/11/rye-spelt-injera.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 cup yeast starter
1 cup rye flour
2 cups water (plus more as needed)
1/2 cup spelt flour
1 tablespoon baking powder
salt to taste


Mix the starter, rye, spelt, all purpose flour with the water, stir well, cover and allow to rise in a warm place for about 2-3 days, stirring once each day
I usually mix them in a ceramic bowl, heat the oven to about 175°F, turn it off and leave the bowl in there to start the fermenting process
When batter is well fermented, it will acquire a pleasant sour odor and be a little gooey with sort of latex paint consistency, and when stirred, gets quite bubbly
When ready to make the injeras, add the baking powder, salt, stir well, add water as needed to make a thin crepe-like batter
Heat a pan, brush or spray with oil as needed, ladle some batter and swirl it around to form a thin layer; bubbles/holes will form at the top surface and as it gets cooked the batter will set and no longer look wet; can remove from pan at this time - no need to flip and cook the second side




Over the last few years, I have started incorporating more of buckwheat, rye and spelt flours in my recipes.

Pizza, injera, and even some earthy breads seemed to turn out fine. The trick was to experiment and find the right balance with all purpose flour and gluten when using spelt or rye or buckwheat flours. Many of my breads and naans with spelt and rye flours turned out a disaster - dense and stiff like cardboard.

Spelt especially can be difficult to work with as it doesn't have as much gluten as whole wheat, so, it won't rise as much and tends to stay dense, but tastes pretty good. And precisely for this reason of low gluten it is preferred by many who have gluten-intolerance.


10 servings


Monday, February 22, 2010 - 12:57pm


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