Yetef Injera


Ingredients:
1/2 lb tef flour
6 cup water

Instructions:
- Sift tef into deep mixing bowl.
- Add water gradually and working with your fingers to avoid lumps.
- Work into a dough.
- In another pot dissolve yeast in some warm water.
- Add to the flour.
- Mix.
- Leave the dough uncover until fermentation starts (the tef will rise to the top), 2 or 3 days.
- Discard the water.
- Separately boil cups of water.
- Add 1 cup of the dough to the boiling water.
- Put on the stove (make sure its warm), and stir continuously.
- When it becomes thick, remove and cool down.
- Return to the original pot.
- Add more water, cover and let it stand until it rises.

Now you are ready to finally cook the thing:
- Preheat a n to about 420 degrees (use a non-stick pan or a pancake pan).
- Pour about 4 cups of the mixture into the pan, starting at the edge and going in circles towards the center.
- Cover and cook for 2-4 minutes.
- The rim of the injera will rise when its done.
- Remove immediately

Serves 1
ETHIOPIAN COOKING
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