Injera

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INJERA

Source: GFCFRecipes list

 

Ingredients:

3/4 cup teff, ground fine (this may be done either in a flour mill or in

a

blender after moistening in 3 1/2 cups water)

salt

sunflower or other vegetable oil

 

1. 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).

 

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

 

3. Lightly oil an 8- or 9-inch skillet (or a larger one if you like). Heat

over medium heat. Then proceed as you would with a normal pancake or crepe.

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. 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.

 

4. Cook briefly, until holes form in the injera and the edges lift from the

pan. Remove and let cool.

 

Yields 10 to 12 injeras.