Injera is a fermented teff flatbread traditionally made in Ethiopia. Teff is mineral and protein rich, an ancient grain that's naturally gluten free; fermentation further increases nutrition of teff. Injera makes a healthy alternative to wheat flour crepes.
Put 2 cups of teff flour in a glass or ceramic bowl. Add 3 and half cups of filtered water at room temperature into the same bowl. Stir to combine well. Cover the bowl with a breathable cloth to keep dust away.
Leave the bowl on the countertop at room temperature to ferment for 2 days, undisturbed. The mixture should be bubbling up in the meanwhile.
On the 3rd day, after a minimum of 48 hours of fermentation, the teff should have sunk to the bottom of the bowl, while a layer of liquid is seperated on top. Some foam may be formed on the top layer of the liquid. Do not stir the mixture but carefully pour off all the foam and liquid, about 1 and 3/4 cup. Only teff is left in the bowl.
Add 1/2 cup of fresh filtered water back into the bowl. Stir to combine with the existing teff to make a thin batter, of the consistency to make crepes. Stir in salt and baking soda.
Generously grease a pre-heated cast iron skillet. Pour enough batter to cover the bottom of the skillet to form a flatbread of roughly 6mm thickness. Cover the skillet with a lid, cook the flatbread on medium heat for about 3 to 5 minutes until the top of the flatbread is dry. Transfer the flatbread onto a plate. Repeat until all the batter is used up.
Leftover injera flatbread can be stored in the freezer for weeks, or in the fridge for 3 days if tightly covered to prevent the loss of moisture.
Alternatively, you can store unused batter in a sealed container in the fridge for 1 to 2 days, to stop further fermentation. It's best to store uncooked batter, if you would use them up within a day or 2, and enjoy freshly cooked injera that's always better than leftover ones.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~