- 2 cups teff flour, brown or ivory , or substitute a portion of it with some barley
Note: If you’re new to making injera I recommend using a combination of teff and barley as 100% teff is hard to work with
- 3 slightly warm cups water
- 1/4 teaspoon dry active yeast)
In a large mixing bowl, combine water and yeast. Then slowly incorporate flour into the water by adding only 1/2 cup at a time and knead with hands. The dough will resemble clay when done. Loosely place some plastic wrap on the bowl and let the mixture sit undisturbed at room temperature for 4-5 days (the longer it ferments, the deeper and more sour the flavor). (Depending on what kind of flour you’re using, you may need to add a little more water if the mixture is becoming dry.) The mixture will be fizzy after fermenting, the color will be very dark and, depending on the humidity, a layer of yeast will have formed on the top. This is normal. Pour off the yeast/mold and as much of the liquid as possible. A clay-like batter will remain. Give it a good stir.
In a small saucepan, bring 1 cup of water to a boil. Stir in 1/2 cup of the injera batter, whisking constantly until it is thickened. This will happen pretty quickly. Then stir the cooked/thickened batter back into the original fermented batter. Add some water to the batter to thin it out to the consistency of crepe batter. I added about 2/3 cup water but this will vary from batch to batch. The batter will have a sweet-soured nutty smell.
Heat oil coated skillet over medium heat. Spread the bottom of the skillet with the injera batter – not as thin as crepes but not as thick as traditional pancakes. Allow the injera to bubble and let the bubbles pop. Once the bubbles have popped, place a lid on top of the pan and turn off the heat. Let the injera steam cook for a couple or so more minutes until cooked through. Be careful not to overcook the injera or they will become gummy and soggy. Remove the injera with a spatula and repeat.