Injera

Serving for 2 people, yields 5 to 6 Injera...

INGREDIENTS:

1 lb - of Teff Flour
3 cups of lukewarm water
1 teaspoon of yeast**You can get Teff, a very finely milled millet flour from whole-food stores, middle east or African stores.  Regular millet flour from a health food store will work fine.

METHOD:

1. Mix by hand in a large bowl, for mixing, 1 lb 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 flat pancake or crêpe pan, and leave on low heat during cooking.

4. Cook in a circular motion, same as a pancake. Only heat one side, takes about 2 minutes.

The bread should not brown, but rather rise slightly and be very easy to remove. The top should be slightly moist.

5. Take injera out carefully and set aside on a plate to cool down before eating. Stack the cooked injera on a plate.

*** 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