These are both fun to make and delicious. The first ingredient is some sourdough starter so if you haven’t already prepared a starter, then head over to ‘get your starter started‘.
These started life as my attempt to make injera bread – an Ethiopian flatbread made using a fermented dough from a grain called Teff. While these are somewhat different, they are a good substitute and are very versatile. Large injera bread are eaten with Doro Wat; the spicy stew is poured on top of the bread and then bits ripped off and dipped in the sauce. We like eating them that way but also enjoy using them as wraps for lunch. The measurements here will make about 8 wraps.
Ingredients
- 2 tablespoons of sourdough starter
- 300ml water
- 300g flour
- 5g salt
Scoop out about 2 tablespoons of your starter into a bowl and add 100ml of the water.
Mix together and add 50g of the flour. These need to be combined to form a smooth paste I use a whisk to ensure the starter is fully incorporated.
Add the rest of the water (200ml) and mix to a thin cream-like consistency and add the rest of the flour (250g) and the salt.
Mix these together until you have a thick uniform batter.
Cover this and leave for at least an hour – maybe two (or longer). After a while, the mixture will have risen and become bubbly.
It is now ready for cooking. Use a heavy-based frying pan over a medium heat. It doesn’t need oil, but I do wipe a little over the pan with kitchen paper. If you use too much oil you will find it difficult to spread the batter. Once the mixture cooks, it releases from the pan. Place about 2 tablespoons of the batter into the centre of the pan.
Using the back of the spoon, spread the mixture out until it covers the base of the pan. Keep spreading as the batter cooks.
Once the batter ‘sets’ and changes colour, the wrap can be turned over using a spatula.
Cook briefly on the other side until the surface is just starting to colour.
As you cook the wraps they can be placed on a baking tray in the oven to keep warm. Stacking them keeps them flexible.
Either use them as wraps for a tasty lunch or combine with Doro Wat for a delicious Ethiopian inspired meal. Yum.
