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  • Level: Intermediate
  • Total: 3 days 1 hr 30 min (includes fermenting time)
  • Active: 30 min
  • Yield: about 12 servings, with leftover starter
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  1. Mix the teff and 1 cup of the self-rising flour with water in a large container and make a thick dough the consistency of bread dough. Cover with water and let it ferment for 2 to 3 days.
  2. In a separate container, mix the barley flour with enough water to make a thick dough. Cover with water and let it ferment for 2 to 3 days.
  3. On the third day, throw the water from both containers. Mix 2 cups of the teff mix with 1 cup of the barley mix, the remaining 1 cup self-rising flour and 4 cups of cold water. Put the mixture in a blender and blend until you get the consistency of a thin pancake batter. Let it stand for 1/2 to 1 hour.
  4. Heat a griddle over medium heat. Pour 4 ounces of batter on the griddle, spread it by turning the griddle around and let it cook for about 1 minute. Remove the injera from the griddle and put it in a tablecloth to cool down. Repeat with the batter until you have about 4 ounces left. Keep that in the fridge as a starter for your next batch.

Cook’s Note

The cooked injera can be kept in the freezer for about 6 months.

Fudge Factor

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