Ingredients:
- 2 cups (250 g) Teff Flour (Dark or Ivory)
- 3 cups (700 ml) Filtered Water (warm, approx. 105°F)
- 1/2 teaspoon (2.5 g) Salt
- Water (as needed for final consistency)
Instructions:
- Combine the Initial Ingredients: In a large, non-reactive bowl, vigorously whisk the teff flour and warm water until completely smooth, ensuring no lumps remain.
- Start the Fermentation: Cover the bowl loosely with plastic wrap or a breathable cloth. Place the batter in a warm, dark, draft-free spot (like a turned-off oven).
- Monitor the Sourness: Allow the mixture to ferment for 2–4 days. Stir it once every 24 hours. The batter must develop bubbles and smell distinctly sour (like sourdough or natural yoghurt).
- Skim the Hoof: On the day of cooking, gently skim off and discard the clear liquid layer (called 'hoof' or 'birmad') that has formed on top of the batter.
- Prepare the Absit (Stabiliser): Transfer ½ cup of the fermented teff batter into a small saucepan. Whisk in ½ cup cold water.
- Make the Absit: Bring this mixture to a boil over medium heat, stirring constantly until it thickens dramatically into a porridge or paste. This stabilizes the starches.
- Cool: Remove the Absit from the heat and allow it to cool for 5–10 minutes.
- Incorporate the Absit: Whisk the warm Absit thoroughly into the main bowl of remaining fermented batter until fully integrated and smooth.
- Season and Adjust: Whisk in the salt. Add small amounts of warm water until the batter has the consistency of very thin crêpe batter or heavy cream—it should pour easily.
- Preheat: Heat a high-quality non-stick griddle or skillet (10-12 inch) over medium-high heat until hot. No oil is used.
- Pour and Swirl: Pour approximately ½ to ¾ cup of batter onto the hot surface, starting from the center and quickly swirling the pan to spread the batter thinly and evenly to the edges.
- Cover and Steam: Immediately place the lid tightly on the pan. Cook for 2–4 minutes. Do not remove the lid prematurely.
- Check for Doneness: The Injera is ready when the 'eyes' (small holes) appear profusely on the surface and the top is fully set and steamed.
- Cool and Stack: Remove the Injera using a thin spatula. Lay them flat on a cooling rack or clean cloth. Repeat the process until all batter is used, adjusting heat as needed. Do not stack while hot.