99% Teff & 1% Self-Rising - No Preservatives or Oil

Serving for 2 people, yields 5 to 6 Injera...
99% Teff, 1% Self Rising Yeast *

1 lb - of Teff Flour
3 cups of luke warm water
1 teaspoon of yeast *
- a large bowl, for mixing
- large pancake pan, for baking

1. Mix by hand, 1lb of Teff with 3 cups of water along with 1 teaspoon of yeast.

2. Set aside overnight (24 hrs) outside. For fermentation to take place.

3. Preheat pan, and leave on low fire/heat during baking.

4. Bake in a circular motion, same as a pancake. Only heated on one side, takes about 2 minutes.

5. Take injera out carefully (hot) and set aside on a plate to cool down before eating.

* If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera regularly... then save about 3 soup spoons of the mix for your next injera. This will act as a self rising yeast on your next batch of injera; save it in your fridge it will stay for over a month. This is the same process of saving some of your current dough for your next batch of sour dough cakes or cookies.