The Recipe - Eritrean Injera

Eritrean Injera

As Asmeret Teklu, from Mendefera, Eritrea, taught Lindsay Sterling, in Portland, ME 2010

Serves 8

Active Time: 30 minutes
Total Time: 3 days for batter, plus 30 minutes to cook.

2 cups sour teff starter
3 lbs. teff flour

Mix teff flour and enough water so that it is the texture of melted chocolate ice cream. Let sit on counter top until it rises with bubbles and falls, about 8 hours. Put in fridge for a night and a day (24 hours). Before cooking, add 1 cup boiling water to activate the making of air bubbles. Pour batter onto 495 degree large electric making a ring of batter around the outside and spiraling in until the whole pan is covered evenly. When batter is holey and cooked, remove by sneaking a flat plate (hers woven) under the crepe. Stack as many crepes as you want on top of one another and cover with plastic until ready to reheat and eat. (Store extra batter in fridge, or freezer for later use.)

copyright Lindsay Sterling 2010