Injera Teff Bread
Starter – Takes five days.
Starter Ingredients
¾ C water, room temp
½ C teff flour
Feed the starter ⅓ C teff flour and ½ C water and loosely cover with a lid. Allow to rest for 2 days.
Day 5: Starter should have separated into distinct layers. You may think that something has gone wrong – a watery layer on top and dense muddy flour at the bottom, exactly what one is looking for. Stir starter, it should be slightly fizzy and have a very strong grassy aroma. Feed with ⅓ C teff flour and ½ C water. Loosely cover and allow to rest for at least 4 hours before using to make Injera. You should have about 2 cups of starter by now.
Note: To go to Day 7, follow the instructions for Day 5. This will give left over starter to make Injera again in the future. Dark brown teff when made into porridge is said to taste something like dark chocolate, a hint of maple syrup.
Injera Bread Ingredients
¼ C teff starter
1 ¾ C water, at room temperature
1 ¾ C teff flour
¼ tsp Himalayan salt
Preparation
Heat a griddle over medium heat. To prevent sticking, a little oil maybe added to the surface. Roll the injera and slice. This is to be served later with lentils.
