Injera

Ingredients

• 600 gTeff, uncooked
• 1,100 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Grind 600 g teff finely into whole-grain flour (or use 600 g whole-grain teff flour), mix with 900 g water in a non-metal bowl and cover loosely.
2. Ferment the batter at room temperature for 48 hours, stirring every 24 hours. A first batch ferments spontaneously; later batches traditionally receive ersho, the sour liquid saved from the previous batter.
3. Take 150 g of the batter and cook it with 200 g water for 3 minutes, stirring constantly, into a thin porridge (absit). Cool it for 5 minutes and stir it back into the batter with the salt.
4. Let the batter rise again for 45 minutes until bubbles appear on the surface.
5. On a hot non-stick pan over medium heat, cook eight thin flatbreads covered, 2 minutes each on one side only, until the surface is porous.
6. Cover the flatbreads with a cloth to keep them flexible and serve one per portion.