100% teff injera from scratch, the ultimate beginners guide to making injera part 2

Make a starter using active dry yeast and keep it outside for longer than usual.

After 3 days, drain off the top liquid and add fresh cold water, changing the water every day until ready to use.

On the sixth day, the starter is ready for use.

In a blender, add 2 cups of teff flour and 1 tablespoon of fenugreek powder (optional but recommended).

Add hot water to the mixture, with the temperature and measurements provided in the description.

Mix the batter by hand and cover it, leaving it overnight.

The next morning, drain off the top liquid but do not discard it; this will be used to adjust the consistency.

Add back most of the drained liquid (about 200 mls left).

The batter is now ready to bake.

Save 2 cups of the batter for the next use and leave it outside for 2 days before transferring it to the fridge.

Equipment Needed

Dietary

Allergens