Injera

Step 1

Combine one cup of teff flour with two cups of water. Mix well and store in a glass container or a non-reactive container with a tight-fitting lid. Leave to ferment for 3 to 4 days in a warm place.

Step 2

Discard the muddy water above the starter and stir well. It's ready to be used!

Step 3

Combine 2 cups of dough starter with 5 cups teff flour and add the 2 cups warm water gradually. You may end up using about 1½ (the consistency should be thick but smooth) Mix with a stand mixer on a medium speed for 5 minutes, or mix with your hands.

Step 4

Pour 5 to 6 cups of water over the dough or pour enough to covever it about half inch deepo. Don't mix. Cover it up and leave it to ferment for three days.

Step 5

Discard the old water and replace it with a new one. Leave to ferment again for another 3 days.

Step 6

Discard the water again. Add 2 cups water, then mix the batter very well.

Step 7

Prepare the absit by boiling 3 cups of water. Turn off the heat.

Step 8

Add 1-1/2 cup of the batter to the boiled water. Mix well to dissolve.

Step 9

Turn on the heat and cook till the absit bubbles—about 5 minutes.

Step 10

Remove from heat and add 1 cup of cool water to bring down the temperature of the absit.

Step 11

Once the absit is no longer hot (warm to touch) mix it with the injera dough.

Step 12

Leave the batter to rest anywhere from 2 to 4 hours or leave overnight. (You should see bubbles rising over the batter). You can cook at this point or leave in the refregerator for later use.

Step 13

The consistency should be light and thin but not too thin. The consistency of the batter should be between crepe and pancake.

Step 14

Preheat the griddle to 400F (204c). Pour the batter in a circular motion around the surface of the griddle. Wait a few seconds for the holes to appear on the surface of the injera—then cover and cook for one more minute.