In in this recipe we are making wild yeast sourdough starter, from scratch it is really worth it. Once you have  your  starter going you can start making other breads suchs the Ethiopian Injera, Panacakes, french bread  and more.

To make the starter you will need;

• flour
• water
• container for your batter
• and a warm place to keep your batter
• this will take a period of 5 days or less.

Day 1:

Mix ¼ cup water to ½ cup flour in a jar,  I am using  plain unbleached all-purpose flour and warm water. It  should be a tick paste , let it sit on the counter for 24 hours.

Day 2:

There should be some bubbles but you shouldn’t worry at this stage if yours didn’t develop any bubbles. Add ¼ cup water ½ cup flour to the bather and stir until combined. Let is sit for another 24 hours

Day 3:

The starter should have now some air and bubbles that is a good sign. Take about half of your batter (you can use it or throw it away) and mix in  ¼ cup water and ½ cup flour. Leave it on the counter for another 24 hours

Day 4:

The starter should be double or triple in size and lots of bubbles in it, take half of the batter out and add ¼ cup water and ½ cup flour mix and let it sit again for 24 hours.

Day 5:

The starter should be now  doubled in volume this means that it is ready to be used to make sourdough lahooh.

In the next post I will add  recipe for sourdough Lahooh.

Feeding  the starter:

If you are using this batter daily remove what you need for your lahooh and leave some for the next day, to this add flour and water to it then mix and let it sit on the counter for the next day.

When you dont have the time to make it daily leave the batter in the fridge that way you can forget about it  for a week or so , when ready let it sit on the counter at room temperature, there will be some liquid on top you can mix in or discard.

Then  add flour and water and let it rest again to ferment, then use what you need and leave some for the next starter and keep it in the fridge.

You can eat this bread with any stew, sauce or soup, you cut up in small pieces then ladle with your soup or stew then add sliced banana and drizzle of sesame oil. That is an amazing meal.

Ingredients:

• 1 cup cornmeal (precooked, Pan)
• 1 cup plain flour
• 1 teaspoon baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 tablespoon of oil, and more for cooking the muufo

Directions:

In a mixing bowl add cornmeal, plain flour, baking powder, sugar and salt, add just enough water to make a

soft dough, add about 2 1/4 cups of  warm water,  more flour if sticky and more water if too dry.

You can use the dough right away or let it rest for 20 minutes to overnight.

Heat a non-stick fry pan on a medium heat.

Divide the dough into 6 equal pieces then leave them covered.

Using your hands flatten each piece in to a 4 inch/ 10 cm  diameter.

Use little bit of water to wet your hand, so the dough won’t stick.

Fry each bread until golden brown 4 to 5 minutes on each side.

Alternatively use a griddle and brush each muufo with some oil  and

turnover when the bread comes of the griddle about 4-5 minutes.

Serve with your favorite stew.

Ingredients:

• 1 cup milk
• 1 egg
• 2 bananas, chopped
• 1 teaspoon vanilla
• 2 1/2 cups plain flour
• 3 teaspoon baking powder
• 1/4 cup sugar
• pinch of salt
• 1/2 teaspoon cardamom
• 1/2 teaspoon cinnamon

Directions:

Place all the ingredient in a blender or food processor, process to make a thick batter. Add more flour if it is too runny.
Let it sit for few minutes. Heat the oil in a heavy pan, using your hand or a spoon drop the dough in to the hot oil.
Drain on a paper towel, sprinkle with powdered sugar.
Serve while warm.

Ingredients:

• 2 cups all-purpose flour
• 1 cup all-purpose wholewheat flour
• 1-1.5 cups of water
• salt to taste
• 2 tablespoon oil

• shredded coconut
• sugar

Directions:

Combine flour, salt and oil in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes.
Cover and set aside for half an hour.
Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
Brush with oil then sprinkle with the sugar and the coconut spread evenly fold the edges to meet center fold, in the four ends over each other, to make a square fold.
Roll each piece lightly and place it on a hot griddle over medium heat.
Fry the sabaayad one at a time with little oil, turning them once each side is golden brown.
Finish until you have applied the same method to all the pieces.
Drain the sabaayad on paper towels and serve warm with cup of shaah.

Ingredients:

• 1 cup all-purpose plain flour
• 1/2 cup wholewheat flour
• 1/2 cup cornmeal, fine
• 3 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups of milk or more
• 1 tablespoon sugar
• 1 egg

Directions:

• Mix all the ingredient together to form a batter;
• Stir well to avoid lumps, add more milk if you need the batter should be like a pancake like consistency.
• Heat a cast iron skillet or a non stick pan on a medium heat.
• Spread ¼ cup of the batter gently, in a circular motion by starting in the middle and then working clockwise.
• Cook one side until golden brown.
• If it sticks on the skillet add few drops of oil and wipe it off with a kitchen paper.
• Repeat using all batter.

Ingredients:

• 1 ½ cups all-purpose flour, sifted
• ½ cup whole wheat flour
• 1 tablespoon oil
• 1 teaspoon salt
• 1 cup warm water, use more if needed
• Extra flour for rolling

Directions:

• In a bowl mix the flour and the salt.
• Slowly stir in oil and water, and then knead until firm and elastic.
• Cover the dough and leave it to rest for 30 minutes.
• Divide the though into eight balls, and roll each ball on a lightly floured surface into a circle with a rolling pin.
• Heat a griddle or a frying pan over medium-high heat.
• Cook the chapatti on both sides pressing down gently with a kitchen towel until golden brown.
• If desired, sprinkle with butter before serving.

Ingredients:

• 2 cups flour
• 1/4 cup sugar
• 2 tablespoon oil
• 1 teaspoon cardamom powder
• 2 teaspoon baking powder
• 1/2 cup lukewarm milk
• 1 egg, beaten
• Oil for frying

Directions:

• In a bowl combine all the ingredient.
• Kneed the dough lightly don’t over work it.
• Leave it to rest for 30 min.
• Roll the though on a lightly floured surface.
• Cut in to desired shapes.
• Deep fry until golden brown on both sides.
• Drain on a paper towel and serve.

Ingredients:

• 3 cups of flour
• 1-1.5 cups of water
• salt to taste
• 2 table spoon oil

Egg mixture:

• 2 eggs, beaten
• 4 green onions, chopped

Directions:

• Combine flour, salt and oil in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes.
• Cover and set aside for half an hour.
• Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
• Brush some of the egg mixture spread evenly fold the edges to meet center fold, in the four ends over each other, to make a square fold.
• Roll each piece lightly and place it on a hot griddle over medium heat.
• Fry the sabaayad one at a time with little oil, turning them once each side is golden brown.
• Finish until you have applied the same method to all the pieces.
• Drain the sabaayad on paper towels and serve warm.

Ingredients:

• 2 cups flour
• 2 teaspoon baking powder
• 1 teaspoon salt
• ¼ cup milk, warm
• ¼ cup water, warm
• 2 teaspoon oil
• 1 teaspoon ground cardamom
• 1 egg, beaten

Directions:

• Mix the flour, baking powder, salt, and cardamom.
• Mix in the egg, milk and the water and kneed to make a soft dough.
• Cover the dough and let it rest for 30-40 minutes
• Divide the dough into eight pieces then roll into a thin 5 inch round.
• Heat oil and fry the dough until golden.
• Dry on a kitchen paper.
• Serve with cardamom confectionery sugar.

• 4 pieces of lahooh
• 3 eggs
• sugar to taste
• ½ teaspoon ground cardamom
• oil

Directions:

• Beet the eggs in a bowl, add the sugar, and cardamom.
• In a skillet on a medium heat drizzle little oil then place one lahooh on the skillet.
• Pour ½ of the egg mixture over the lahooh covering most of it.
• cover with the another lahooh.
• Leave it to cook until the bottom has a nice brown color and the egg has set.
• Drizzle with little oil and flip over to the other side, and cook until brown.
• Cook the other patch the same way.
• Drizzle honey or syrup and serve warm

Ingredients:

• 2 lahooh link here
• 1 small tomato, chopped
• 1 small onion, chopped
• 1 chili pepper, chopped
• 1 green onion, chopped
• 2 eggs
• salt pepper to taste
• ¼ cup green pepper, chopped
• ¼ cup grated cheese
• oil

Directions:

Beet the eggs in a bowl then place all the vegetable and mix until combined, season with salt and pepper.
In a skillet on a medium heat drizzle little oil then place one lahooh on the skillet.
Pour the mixture over the lahooh covering most of it.
Sprinkle the cheese over it and cover with the other lahooh.
Leave it to cook until the bottom has a nice brown color and the eggs have set.
Drizzle with little oil and flip over to the other side, and cook until brown.

Ingredients:

• 3 cups of flour
• 1-1.5 cups of water
• salt to taste
• 2 table spoon oil

Directions:

• Combine the flour, oil and salt in deep bowl; add the water gently using your fingers Knead the dough until it turns very smooth for 5 to 10 minutes.
• Brush with oil, cover and set aside for half an hour.
• Divide the dough into 8 large balls. On a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter.
• Brush oil on one side of the sabaayad and spread evenly fold to edges in to meet center fold, fold the other edges in, you should now have a square fold, set a side. Finish until you have applied the same method to all the pieces.
• Again on a floured surface roll each piece out into a circle and place it on a hot griddle over medium heat.
• Fry the sabaayad one at a time with little oil, turning them once each side is golden brown.
• The sabaayad will puff slightly and become crisp and brown. Drain the sabaayad on paper towels and serve warm.

Ingredients:

• 1 ½ cups all purpose flour
• ½ cup wheat flour
• ½ cup millet flour
• 3 cups water
• 1 ½ teaspoon yeast
• 1 ½ teaspoon sugar
• 1 teaspoon salt

Directions:

• Mix all the ingredient together to form a batter;
• Stir well to avoid lumps set aside to rise.
• When ready, stir batter if liquid has settled on bottom.
• Heat a cast iron skillet or a non stick pan on a medium heat.
• Spread ¼ cup of the batter gently, in a circular motion by starting in the middle and then working clockwise.
• Just cook one side until golden brown.
• If it sticks on the skillet add few drops of oil and wipe it off with a kitchen paper.
• Repeat using all batter.