|24 h||30 min||6|
|1 1/2 cup||Teff flour|
|1/2 tsp||Baking powder|
|1 tsp||Coconut oil (for pan)|
Place Teff flour in a large glass bowl, add water and stir well.
Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Do not agitate or stir the batter, just leave it be.
After 24 hours, you’ll see that your batter is alive and fermenting. Every batch will look different and have many bubbles and be very puffy or have less.
Heat a pan over medium heat, and very lightly, coat the pan with coconut oil.
Add salt and baking powder to the batter. Add more salt if you like and stir carefully. Batter will deflate slightly.
Now pour enough batter into the pan to fill entire surface and cover with a lid, or if you don’t have a lid, use a cookie sheet. It’s important to keep a lot of moisture in the pan or the Injera will crack. No need to flip the injera. Don't let it brown too much. It will take about 5-7 minutes to cook . You’ll see the top bubble like pancakes and start to dry out. When the top is dry, and the edges begin to curl/dry, use a spatula to remove the Injera from the pan.
Place on a plate and repeat, layering cooked Injera with parchment paper until you use up all the batter.
I have successfully prepared this recipe without fermentation many times—its just not sour. If you want to prepare it this way, just skip the fermentation step, mix all ingredients in a bowl and cook. Store in an airtight glass container in the fridge.