Injera (Ethiopian Flatbread)
lwatkins · food.com · 2009 · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: plain yogurt.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
381g
Liquid, as water
85g
Hydration
n/a
Salt
1.6%
Yeast
n/a
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
487g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake details not stated on the source page.
Ingredients (4)
- flourteff flour or 2 cups whole wheat flour2 cup · 256g
- flourall-purpose flour1 cup · 125g
- saltsalt1 tsp · 6g
- dairy doughcups plain yogurt1/2 cup · 100g
Toppings (2)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesebaking soda1 1/2 tsp · 6.3g
- over cheeseclub soda3 cup · 600g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
Do something with it
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- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesHow hydration, salt and oil move the crust across the dataset.
- Where it sits among the restEvery dough plotted by its numbers, with the Flatbread group marked.
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