Yet'ef Injera

Description
This is the recipe for injera made from t'ef flour off Exotic Ethiopian Cooking

Ingredients

 * 1½ lb t'ef flour
 * 6 cup water
 * 2 pkt yeast

Directions

 * 1) Sift t'ef into deep mixing bowl.
 * 2) Add water gradually and working with your fingers to avoid lumps.
 * 3) Work into a dough.
 * 4) In another pot dissolve yeast in some warm water.
 * 5) Add to the flour.
 * 6) Mix.
 * 7) Leave the dough uncover until fermentation starts (the teff will rise to the top), 2 or 3 days.
 * 8) Discard the water.
 * 9) Separately boil cups of water.
 * 10) Add 1 cup of the dough to the boiling water.
 * 11) Put on the stove (make sure it's warm), and stir continuously.
 * 12) When it becomes thick, remove and cool down.
 * 13) Return to the original pot.
 * 14) Add more water, cover and let st d until it rises.
 * 15) Now you are ready to finally cook the thing preheat a n to about 420°F (use a non-stick pan or a pancake pan).
 * 16) Pour about 4 cups of the mixture into the pan, starting at the edge and going in circles towards the center.
 * 17) Cover and cook for 2 – 4 minutes.
 * 18) The rim of the injera will rise when it's done.
 * 19) Remove immediately.