Injera

Ingredients

Quantities for 8 servings.

• 500 g Teff flour
• 1.2 l Water
• 100 ml Ersho starter, from a previous batch
• 1 tsp Salt
• 20 ml Vegetable oil

Method

1. Mix the teff flour with water to the consistency of pouring cream, without lumps.
2. Cover it with a cloth and leave it at room temperature for three days, without stirring.
3. Pour off the liquid that has separated on top; it is bitter and must not be left in.
4. Take a cup of the batter, cook it in boiling water to a thick paste and stir it back in.
5. Let the batter stand another two hours and let it down with water to a very thin cream.
6. Heat a wide pan, oil it lightly and pour the batter in a spiral from the rim to the centre.
7. Cover for two minutes, until eyes appear all over the surface, and lift it off without turning.