Recipe courtesy of Woine
Total:
104 hr 10 min
Prep:
5 min
Inactive:
104 hr
Cook:
5 min
Yield:
20 pieces

Ingredients

Directions

Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 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 8 hours. Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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