Danielle's Foolproof Quick Injera

Measure 4 cups of water (945 grams) using a scale and an empty pitcher.

Add 1 cup of teff flour (160 grams) to the water and blend on low speed.

Scrape down the sides of the blender to ensure all teff is incorporated.

Blend vigorously for about a minute until the mixture is smooth and no longer grainy.

Add 1 3/4 cups of all-purpose flour (230 grams) to the mixture and blend until fully incorporated, scraping down the sides as needed.

Add 2 cups of sourdough starter (250 grams) to the mixture and blend briefly.

Add 1 tablespoon of baking powder and 1 tablespoon of organic non-GMO corn starch to the mixture and blend again, scraping down the sides.

Let the batter (called leet) rest for 15 minutes before cooking.

Heat a non-stick pan on high until water sizzles on it, indicating it's ready.

Pour the leet into the center of the pan and rotate to spread it evenly.

Cover the pan to prevent the injera from drying out as it cooks.

Check for condensation on the lid and ensure it doesn't drip onto the injera.

Look for the edges of the injera to curl up, indicating it's ready to be moved.

Transfer the cooked injera to a surface with a clean cloth.

Repeat the process to make additional injera, adjusting thickness as desired.

Equipment Needed

Dietary

Allergens