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Injera (Ethiopian Flatbread)
lwatkins · food.com · 2009 · Original
other (asserted)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
381g
Water
—
Hydration
—
Salt
1.6%
Yeast
—
Oil
—
Sauce
—
Cheese
—
Dough weight
487g
Process
Bake temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (4)
- flourteff flour or 2 cups whole wheat flour2 cup · 256g
- flourall-purpose flour1 cup · 125g
- saltsalt1 tsp · 6g
- dairy doughcups plain yogurt0.5 cup · 100g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking soda1.5 tsp · 6.3g
- over cheeseclub soda3 cup · 600g