Teff is tiny ancient grain grown in Ethiopia and Injera is mainly a product of Teff.
Ingredients:
4 ½ lbs (2kg) Teff flour
1 teaspoon dried yeast
water (as required)
Preparation:
1st Step: Starter - mix the yeast with one cup of warm water; keep until rises;
2nd Step: Meantime, sift the Teff into a big bowl, mix it by hand with cold water, or blend it lightly in a food processor; add the starter and mix it well;
3rd Step: Pour the dough in a medium tall container; add water generously; cover and set aside overnight to ferment;
4rd Step: The second day, discard the water from the dough; add fresh water to it generously and keep it outside for another 24 hours.
5th Step: The third day, discard the water from the dough;
6th Step: In a medium pot, boil 3 cups of water; add one cup of the fermented dough, mix it well with spatula for 10 minutes or until it is thick; mix it with the fermented dough; add water as required. It should be thinner than pancake dough.
7th Step: Preheat a flat large skillet or Ethiopian Injera pan (Mettade), leave it on low fire when baking, take ½ cup or less dough, pour it in circle starting from the edge. Bake it for 30 -40 seconds. As Injera is delicate, remove from the pan carefully, put it on a flat surface or a flat platter to cool; depending on the size of skillet, you may get 20 to 30 Injera.
8th Step: Serve it at room temperature. Keep it outside for a day or two. If need, put them in the fridge; microwave each Injera for 40 seconds before serving.
Note:
- Teff flour is available in health store or in Ethiopian groceries.
- Use the dried yeast as a starter only the first time you prepare the dough, otherwise you keep one cup fermented dough in the fridge to use it as a starter.
- If you prefer less sour Injera, you may bake the Injera 24 hours after your prepare the dough.
Ingredients:
4 ½ lbs (2kg) Teff flour
1 teaspoon dried yeast
water (as required)
Preparation:
1st Step: Starter - mix the yeast with one cup of warm water; keep until rises;
2nd Step: Meantime, sift the Teff into a big bowl, mix it by hand with cold water, or blend it lightly in a food processor; add the starter and mix it well;
3rd Step: Pour the dough in a medium tall container; add water generously; cover and set aside overnight to ferment;
4rd Step: The second day, discard the water from the dough; add fresh water to it generously and keep it outside for another 24 hours.
5th Step: The third day, discard the water from the dough;
6th Step: In a medium pot, boil 3 cups of water; add one cup of the fermented dough, mix it well with spatula for 10 minutes or until it is thick; mix it with the fermented dough; add water as required. It should be thinner than pancake dough.
7th Step: Preheat a flat large skillet or Ethiopian Injera pan (Mettade), leave it on low fire when baking, take ½ cup or less dough, pour it in circle starting from the edge. Bake it for 30 -40 seconds. As Injera is delicate, remove from the pan carefully, put it on a flat surface or a flat platter to cool; depending on the size of skillet, you may get 20 to 30 Injera.
8th Step: Serve it at room temperature. Keep it outside for a day or two. If need, put them in the fridge; microwave each Injera for 40 seconds before serving.
Note:
- Teff flour is available in health store or in Ethiopian groceries.
- Use the dried yeast as a starter only the first time you prepare the dough, otherwise you keep one cup fermented dough in the fridge to use it as a starter.
- If you prefer less sour Injera, you may bake the Injera 24 hours after your prepare the dough.
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