Injera

Ingredients

  • 1 T dry active yeast
  • 1 t honey
  • 4 c warm water (110 F/45 C) – divided (¼ c and 3 ¾ c)
  • 3 c teff flour (ivory or dark is your choice)
  • ½ t baking soda (for adding just before frying to allow bubbles to form during cooking)
  • 1 t salt (for adding just before frying)
  • 1 t oil (for frying to ensure they don’t stick)

    • Directions

    1. Dissolve yeast and honey in ¼ cup of the water.
    2. Allow to proof for 10 minutes.
    3. Add yeast into teff and the rest of the water.
    4. Whisk until smooth (should be consistency of heavy crepe batter, add more water if necessary).
    5. Lightly cover with plastic wrap (the yeast needs air to ferment but you don’t want “stuff” to get it).
    6. Allow to stand at room temperature for 3 days.
    7. Pour off any liquid on top of batter.
    8. Stir baking soda into batter (this will help the “bubbles” form and rise during cooking).
    9. Stir in salt.
    10. Batter should be pourable (heavy crepe) so add a bit of water if too thick.
    11. Place a large non-stick skillet (that has a tight-fitting cover) over medium heat.
    12. For each injera.
    13. Place a little oil in the bottom of the pan, swirl, then wipe with a paper towel (just need a thin coat of oil so the injera does not stick).
    14. Place about 1/3 c of the batter in the pan and swirl to evenly coat.
    15. Cook for 15 seconds then cover.
    16. Allow to cook for 1-2 minutes (should raise but not brown too much).
    17. Remove from pan and place on a rack to cool (injera only cooks on one side).

    Notes

  • Leaving dough for shorter/longer will make the final product less/more sour.

    • Category

  • Bread

    • Keywords

  • Teff Flour
  • Yeast

    • C u i s i n e S c h u l z