Injera

Instructions

1. 1

   The teff may be ground either in a flour mill or in a blender after moistening in 3 1/2 cups water.

2. 2

   Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. This may take as long as 3 days. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).

3. 3

   Stir in salt, a little at a time, until you can barely detect the taste.

4. 4

   Lightly oil an 8− or 9−inch skillet (or a larger one if you like). Heat over medium heat.

5. 5

   Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8−inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air. This is the classic French method for very thin crepes.

6. 6

   Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack.

7. 7

   Cook briefly, until holes form in the injera and the edges lift from the pan. Remove and let cool.