Injera

Ingredients

2 cups Teff Flour (we found it in the natural food section of our supermarket)

2 cups All Purpose Flour

1/2 tsp. Salt

5 cups Luke Warm Water

Directions

Steps:

DAY ONE

1) Mix Teff Flour, All Purpose Flour, and Salt well.

2) Add Water, stirring constantly until combined.

3) Let stand, covered with a dish towel, undisturbed, at room temperature overnight.

DAY TWO

4) In the morning, stir with a wooden spoon (should already be slightly bubbly at the surface, with the fermenting water rising to the top, and should be beginning to smell sour).

5) Cover again and let stand overnight.

DAY THREE

6) Stir again.

7) Cover and let stand overnight.

DAY FOUR

8) Check your batter. If it is very bubbly and sour smelling, your ready to go. Otherwise, cover and let stand for one 1 more day.

9) Stir the batter until it is combined well.

10) Heat a large, lightly-oiled skillet over medium high heat.

11) Add 1/3 cup of the batter to the skillet.

12) As the batter cooks, I gently rocked the skillet, moving the batter around - when the batter stopped moving, I knew it was cooked through.

13) Using a metal spatula, without cooking the other side of the batter, remove the Injera from the skillet (you can fold it, roll it, or leave it flat - in Ethiopia it was rolled).

14) Repeat until all of the batter is used (adding more oil to the skillet, if necessary)

15) Serve with almost anything - chicken, vegetables, meat or, of course, Wat.