Ingredients
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1 1/2
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1/2
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1/4
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Directions
Steps
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1
Done
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Combine the Teff Flour and 12 Cups Water. Mix, Cover and Store in a Dark, Cool Place For 3 to 4 Days to Ferment, Giving It Its Sour Flavor. |
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2
Done
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on the Last Day of Fermentation, Mix the Teff Flour Mixture With the Barley and Wheat Flours. Let Rest For Another 8 Hours. |
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3
Done
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Heat a Large Cast-Iron Pan Over Medium Heat. Pour 1 Cup Fermented Mixture Into It, Swirling the Pan to Cover the Entire Surface Area. Cover With a Lid, 2 to 3 Minutes. Injera Is Ready to Plate When Holes Have Formed on the Surface. |
