How to Make Ethiopian Injera- Ferment Teff Flour

This is how I make Injera. Make sure all of the water that goes into this is warm- not too hot not too cold. this process of fermentation takes 5 days in total but nutritiously filling!

In the video I put the salt and baking powder while fermenting. I've been getting a lot of spiteful comments that this should not be done this way, so I tried putting the salt and baking powder in right before cooking and it works so much better. Thanks for the tips even though they have been quite mean. I like to put salt in things because it brings out the flavor and the baking powder helps it rise. Though, I must say this can give you a start on how it should be done, It's not perfect but it's still good.

I make a Berbere spiced lentil curry to go along with this- the recipe is in the description! Enjoy.

Injera bread:
1/4 tsp Active dry yeast
1 Cup Warm Water
2 cups Teff Flour
----let above ingredients sit for 3 days---
1 cup Barley Flour
~2 cups Warm Water
----Let Above ingredients sit for another 2 days----
1/2 tsp Salt ( in 12floz of injera batter)
1/16 tsp Baking powder ( in 12floz of injera batter)
----Add above ingredients just before cooking----

Berbere lentil Curry:
1/2 Onion, dice
2 cloves garlic, minced
Roasted spicy and sweet peppers ;)
600g Concasse tomato
2 tsp Berbere Seasoning
2 tsp Salt
-------Reduce above ingredients by half--------
1 cup dry lentils, Soaked overnight
1 cup vegetable stock
-----Add above ingredients and cook until lentils are tender ~30 min--
2:2 tbsp arrowroot: water slurry
---- Add slurry at the end------

Get creative and eat this with whatever you want really! :)

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