Injera

INGREDIENTS:

one and half lbs teff flour
half lb barley flour
quarter cup wheat flour

INSTRUCTIONS:

Combine the teff flour and twelve cups water. Mix, cover and store in a dark, cool place for three to four days to ferment, giving it its sour flavor.

On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another eight hours.

Heat a large cast-iron pan over medium heat. Pour one cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, two to three minutes. Injera is ready to plate when holes have formed on the surface.

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