Only two key ingredients and all you need is a glass bowl/jar!!
350 grams of Teff flour
Bottled water (not tap water)
(Optional) Sea salt to taste
1. If using teff grain, grind the grain into flour using a powerful blender such as Vitamix.
2. Mix the teff flour with enough bottled water to give it the consistency of pancake batter.
3. Place the batter in a nonmetal container and cover with plastic wrap or a towel. Leave the batter to ferment, and feel free to taste it periodically to see how the flavors develop. It is ready when it is foamy and nearly 1.5 times its original size. If the temperature is 78 F, this takes about 24 hours. The warmer the room is, the faster the fermentation goes.
4. Mix the batter together.
5. Bring ¾ C of bottled water to a full boil in a small saucepan. While stirring vigorously, slowly add ¾ C of batter to the boiling water. Add the batter slowly so that it doesn’t form lumps. When the mixture becomes a thick paste and is hard to stir, remove it from the heat.
6. Add a spoonful of cool batter to the saucepan and stir vigorously. When mixed smoothly, add another spoonful and stir vigorously. Repeat this several more times until the mixture in the saucepan is lukewarm and beginning to look like the color of the cool batter.
Tip: Prevent lumps by adding the cool batter a little at a time and by stirring vigorously.
7. Mix the lukewarm mixture into the rest of the batter. Cover with a towel or plastic wrap and leave it to ferment for 24 hours more.
- The boiling water releases more nutrients into the batter to reinvigorate the fermentation.
- The batter won’t expand like in the first 24 hours, and that’s ok.
- Optional: Scrape the thin, discolored layer and any clear liquid from the top of the batter and discard. Repeat Steps 4 - 7. It takes an extra 24 hours, but the injera will be extra soft and airy.
At 48 hours…
8. Scrape the thin, discolored layer and any clear liquid from the top of the batter and discard.
9. Mix a small amount of sea salt into the batter. Add only enough so that you can just start to taste the salt.
10. When you are ready to cook the injera, grease a frying pan with oil. Use a paper towel to spread the oil around the pan so that the pan is shiny but not wet. The paper towel should absorb all of the oil.
Repeat these steps to cook the injera:
11. Heat the pan on medium heat and then pour a small amount of batter in the center of the pan, forming a pool the size of a pancake. Tilt the pan to spread the batter and form a larger pancake.
Tip: Tilt the pan and watch the batter as it slowly moves in the direction of the tilt. With practice you’ll get very good at making round shapes this way.
12. Cover the pan with a lid and cook for 2-3 minutes. The injera is ready when the edges curl upward and the center is soft and spongy but not wet. Cook only one side; do not flip.
- Use a towel to clean up the moisture that condenses on the inside of the lid. If moisture drips into the pan, it interferes with the injera.
- Tiny bubbles and holes will appear all over the injera as it cooks. If you don’t see the holes and bubbles or the texture is tough instead of spongy, you need to repeat the fermentation steps 4 - 7.
- Use a pancake turner to remove the injera from the pan. Do not add oil. If the injera sticks to the pan, you need to repeat the fermentation steps 4 - 7.
This recipe involves fermentation, so the pH of the water is very important. Tap water may have a pH above 8.6, which is toxic to natural yeast. Bottled water has a pH of about 7.5 and is nearly ideal. With the right water and warm room temperature the natural yeast in the teff flour will grow happily and make a delicious batter in about two days.
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~ Jessie :)