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Title: Injera (Ethiopian Sponge Bread)

2 C teff flour
3 C lukewarm water
1 t dry yeast
1 C water

Place the flour in a large bowl. Add 2 1/2 cups of the warm water, using your fingers to mix and to break up any lumps. The batter should be smooth and almost runny.

Dissolve the yeast in the remaining 1/2 cup warm water, then stir into the batter. Cover and set aside for 2 to 3 days to sour.

When ready to proceed, drain off any water that has separated from the batter and settled on the surface.

Bring 1 cup water to a boil, and stir in 1/2 cup of the soured batter. Blend well. Lower the heat to medium and heat, stirring, until thick and smooth. Remove from the heat and cool until just warm to the touch. Stir into soured batter. If the batter is too thick, add a little more warm water, then let rise for 30 minutes to 1 hour.

Preheat a large skillet over medium heat (420° F on an electric skillet). When hot, scoop 1/2 cup batter and beginning near the outer edge of the pan, slowly pour it in a thin stream, moving in a spiral toward the center of the pan. Then tilt the pan so the batter can flow over and cover any gaps.

Cover and let cook for 2 minutes, then check for doneness; when done the edges of the injera will begin to curl away from the pan. If not yet done, cover the pan and cook for 1-2 minutes longer. Use a wooden spatula to begin lifting the bread off the hot surface, then peel it off, lay on a towel, and wrap to keep moist and warm. Stir the batter well, then cook the remaining breads in the same way.

From Flatbreads and Flavors
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