1. Warm Water - 2 1/2 cups
2. Teff Flour or Flour(*) - 1 3/4 cups
3. Self-rising Flour - 1/2 cup
4. Dry Yeast - 1 packet
5. Baking Soda - 1/2 teaspoon
6. Salt - 1/2 teaspoon
Dissolve the yeast in the warm water first and then add in the flour until a thin, smooth batter is formed.
Set it aside for three days to rise, stirring the mixture once every day. [No religious implications there ! :)]
After the mixture has risen, add the baking soda and salt and set aside for 15 minutes.
Then heat a pan and pour the batter until the pan bottom is evenly covered. Cook until the Injera is browned on one side (the bottom side) only and then remove. The top side (with the eyes?) should never be flipped and cooked.
One Injera is a single serving. It is recommended that you make several injeras (up to 30) at a time, and refrigerate what is not consumed right away. Do not store over 5 days. Otherwise, the injera may dry up, get stale, or worse get moldy.
Injera is a must-have when one is consuming stews of chicken, beef, or lamb.
(*) - If you can't get hold of teff flour, you may substitute with wheat flour or a mix of rice and barley flour. Millet is a great substitute too. Go ahead and improvise ... nothing ventured, nothing gained!