Injera
As Asmeret Teklu, from Mendefera, Eritrea, taught Lindsay Sterling, in Portland, ME 2010
Note: I tried making these at home as Asmeret had taught me. The injera didn't turn out like her beautiful ones at all. Some cooking takes a long time to master, and this is one of those dishes. I recommend buying expertly made injera from an Eritrean or Ethiopian market if you can. Or substitute a whole wheat pizza crust or sourdough bread. All that said, I had fun trying to make these and the results were edible, just not pretty.
Makes: 8 crepes
Cooking Time: 3 Days + 30 minutes
Ingredients
- 2 cups sour teff starter
- 3 lbs. teff flour
- water
Equipment
- large pot
- 20 inch electric skillet or flattop griddle
- ladle
- flat woven basket (I tried using spatulas)
Instructions
1. Mix teff flour and enough water in a really large pot so that it is the texture of melted chocolate ice cream. Let the mixture sit on counter top until it rises with bubbles and falls, about 8 hours.
2. Put the mixture in the fridge for a night and a day (24 hours).
3. Before cooking, add 1 cup boiling water to activate the making of air bubbles.
4. Pour batter onto 495 degree large electric skillet making a ring of batter around the outside and then spiraling in until the whole pan is covered evenly.
5. When batter is hole-y and cooked, remove by sneaking a flat plate (hers woven) under the crepe.
6. Stack as many crepes as you want on top of one another. Store extra batter in fridge, or freezer for later use.