This is the recipe for injera made from t'ef flour off Exotic Ethiopian Cooking
- Sift t'ef into deep mixing bowl.
- Add water gradually and working with your fingers to avoid lumps.
- Work into a dough.
- In another pot dissolve yeast in some warm water.
- Add to the flour.
- Leave the dough uncover until fermentation starts (the teff will rise to the top), 2 or 3 days.
- Discard the water.
- Separately boil cups of water.
- Add 1 cup of the dough to the boiling water.
- Put on the stove (make sure it's warm), and stir continuously.
- When it becomes thick, remove and cool down.
- Return to the original pot.
- Add more water, cover and let st d until it rises.
- 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).
- Pour about 4 cups of the mixture into the pan, starting at the edge and going in circles towards the center.
- Cover and cook for 2 – 4 minutes.
- The rim of the injera will rise when it's done.
- Remove immediately.
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