|
Ingredients: 3/4 cup teff, ground fine (the teff may be ground either in a flour mill or in a blender after moistening in 3 1/2 cups water).
salt
sunflower or other vegetable oil
Procedure:
- Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour. This may take as long as 3 days. The fermenting mixture should be the consistency of pancake batter.
- Stir in the salt, a little at a time, until you can barely detect its taste.
- Lightly oil an 8 or 9 inch skillet (or a larger one if you like).
- Heat over medium heat.
- Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air. This is the classic French method for very thin crepes. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack pancakes.
- Cook briefly, until holes form in the injera and the edges lift from the pan. Do not let it brown.
- Remove and let cool.
Serving Size: Yields 10 to 12 ingera
|
