Injera

Mix the batter

Whisk the milled teff and water together into a smooth, thin batter, and stir in the starter.

Ferment the batter

Cover the batter loosely and leave it at warm room temperature to ferment until it turns bubbly and pleasantly sour.

Pour off the clear liquid

Once fermented, carefully pour off the layer of clear liquid that has risen to the top of the batter.

Cook off a portion

Whisk a small amount of the batter with a little hot water to make a thin paste, cook it briefly, then stir this 'absit' back into the rest of the batter to help it rise.

Rest again

Let the batter rest a final time so it becomes light and full of small bubbles.

Heat the mitad

Heat a large flat non-stick pan or traditional mitad over medium heat until evenly hot.

Pour and spread

Pour a thin, even layer of batter onto the hot pan in a continuous spiral from the outside in.

Cover and steam

Cover with a lid and let the injera steam until the surface is covered in small holes and the edges lift away from the pan.

Cool and stack

Slide the injera onto a clean cloth to cool, then repeat with the remaining batter, stacking the finished pieces.