Spongy Fermented Teff Injera

What you need

• 300 g (2 1/4 cups) teff flour, ivory or brown
• 650 ml (2 3/4 cups) water, lukewarm, plus extra to thin
• 1/4 tsp active dry yeast, optional, only to start fermentation in a cool kitchen
• 1/2 tsp salt
• oil, optional, for wiping the pan

Method

Restated from the original video

1. 1

   In a large glass or ceramic bowl, whisk the teff with the water into a smooth batter with no lumps.

2. 2

   If the kitchen is cool, stir in the yeast as well.

3. 3

   Cover the bowl with a cloth and leave it at room temperature for 2-3 days. Stir once a day. It is ready when the surface is bubbly, a layer of yellowish liquid sits on top and it smells clearly sour.

4. 4

   Pour off most of the liquid on top and discard it.

5. 5

   Take out about 120 ml of batter and whisk it with 120 ml of water in a small pan. Cook over medium heat, stirring, until it thickens like porridge, 2-3 min.

6. 6

   Let the cooked portion cool until warm, then stir it back into the main batter.

7. 7

   Cover and leave for 30-60 min, until the batter rises slightly and bubbles again.

8. 8

   Stir in the salt. Add water a spoonful at a time until the batter is about as thin as crepe batter.

9. 9

   Heat a 25-30 cm nonstick pan or flat griddle over medium heat. Wipe it very lightly with oil, or leave it dry if it is well seasoned.

10. 10

    Pour about 120 ml of batter in a thin spiral from the edge to the centre, then tilt the pan so it fills any gaps.

11. 11

    Cook uncovered until holes cover the whole surface, about 1 min.

12. 12

    Cover with a lid and steam until the top is dry and the edges lift from the pan, 1-2 min. Do not flip.

13. 13

    Slide the injera onto a clean cloth and let it cool for a minute before stacking. Repeat with the rest of the batter.

14. 14

    Serve at room temperature as the base and the utensil for stews.

Imported from cookshideout.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.