Injera
Ethiopian meals are eaten without utensils. Instead, injera, a soft spongy pancake is used. Injera is made in large circles, which are used in two ways; first as the plate and secondly pieces are pulled off and used as spoon to scoop up the food.
Serves: 4
Prep Time: 10 min
Cook Time: 10 min
Ingredients
1 1/2 Cups
Ground teff
2 Cups
Water
To Taste
Salt
Directions
1
Mix ground teff with the 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, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.
2
Stir in the salt, a little at a time, until you can barely detect its taste.
3
Heat a well-seasoned griddle; use medium heat.
4
Pour in enough batter to cover a 10-inch circle. (About a 1/4 Cup)
5
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 pancake.
6
Cook briefly, until holes form in the injera and the edges lift from the pan; do not let it brown, and don’t flip it over as it is only supposed to be cooked on one side.
7
Remove and let cool.
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