I changed this, since the original recipe was waaay too complicated for most punky cooks (Hey, I certainly don't wanna spend days making bread! This one is much faster)
Injera, quick (Ethiopian crepe)
Serving for 2 people, yields 5 to 6 Injera...
99% Teff, 1% Self Rising Yeast *
1 lb - of Teff Flour
3 cups of luke warm water
1 teaspoon of yeast *
- a large bowl, for mixing
- large pancake pan, for baking
1. Mix by hand, 1lb of Teff with 3 cups of water along with 1 teaspoon of yeast.
2. Set aside overnight (24 hrs) outside. For fermentation to take place.
3. Preheat pan, and leave on low fire/heat during baking.
4. Bake in a circular motion, same as a pancake. Only heated on one side, takes about 2 minutes.
5. Take injera out carefully (hot) and set aside on a plate to cool down before eating.
* If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera regularly... then save about 3 soup spoons of the mix for your next injera. This will act as a self rising yeast on your next batch of injera; save it in your fridge it will stay for over a month. This is the same process of saving some of your current dough for your next batch of sour dough cakes or cookies.
Heat up your skillet to the highest setting, just slightly above 500 degrees.
Once the skillet is good and hot (this takes a little while), you need to sprinkle about 1/2-1 tsp. salt on the surface. Using a damp, clean cloth, rub the salt into the skillet in a circular motion. You must do this after every few injeras. It aids in achieving the ain (bubbles) in the injera. But salt isn't good for the Teflon coating, so try to only use it as needed so that your mitad will last longer.
NEVER use oil on the surface!!!!! I read that oil permanently adheres to and changes the properties in the Teflon. I use my skillet only for injera. Never anything else.
Once you have salted the skillet, gently stir the injera batter to get it mixed up and pour approximately 1 cup of the starter onto the hot mitad. In Ethiopia, injera is made by pouring in concentric circles working toward the middle. In America, this method does not work. It produces a very thick injera. Perhaps this has to do with altitude? I don't really know. But I do know what works!
Your pour the starter onto the skillet then pick it up and shake it gently in order to get the starter spread out over the entire surface of the skillet. Cover it with the lid. Once steam starts pouring out of the small vent in the mitad, lift the lid just a little to check on the injera. If it has started to lift up a little bit around the edges, it is ready to come off.
If you cook injera too long, it becomes soggy and gummy, as the steam is trapped inside.
The injera will look gummy and not good when you first take it off. As it cools, it becomes the nice spongy consistency of injera.
Note: If you stack the injeras on top of each other right away, they will stick together and you won't be able to separate them. If you let them cool on a sheet first, then stack them, they will peel apart when you're ready to use them.