I Have Officially Made my best Injera by Far!


I told (and showed) y’all last month my injera fail. I was determined to make a come back and do a better job. My mission was to make it more sour, make sure it didn’t stick or burn and still keep it 100% Teff. Well, I accomplished my mission, and I didn’t have to do all those “feeding the starter” type stuff many of the injera recipes on the net call for.

My family liked the sourness that was produced after letting the injera batter sit for 4-5 days. I also noticed that while cooking, the batter can get flat and you may need to add more baking powder. I still used this recipe from YumUniverse http://www.yumuniverse.com/2011/06/20/authentic-ethiopian-injera-100-teff-flat-bread/
I doubled the recipe, and I made Shiro (chickpea), Red Lentil Wat, & Ethiopian Cabbage to eat with it. It was da bomb!! 🙂

Here are my pics!




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