3 kg teff flour
1 ladle dough yeast
6 litre water (to make the dough)
4 litre water (to dilute fermented dough to the required)
1 Sieve the teff flour.
2 Heat the water, which is intended to make dough, untill it become warm.
3 Mix the flour with yeast then add water slowly while thoroughly mixing.
4 After adequate mixing of the dough add the remaining water, cover it up and let it stay 2-3 days.
1 Decant the water from the dough.
2 Two ladles of dough is mixed with 1 litre of boiling water.
3 Remove it from the stove and stir it continously, then mix it with the dough and stir. Add the remaining cold water and mix. Cover it and let it stand for (1 hour - until it is fermented).
1 Brassica abysinica seeds is cleaned from dust and stone, then powdered and kept in a clean bottle.
2 Prepare clean soft cloth to whip the frying pan.
1 Warm the frying pan. Whip the pan repeatedly using the brassica seeds on the piece of cloth.
2 When the pan is shining, pour the fermented processed dough using a tin (about 1 litre or less) in a circular way.
3 One injera will be ready within 2-3 minutes depending upon the heat.
4 Take out the injera and let it cool.
5 Whip the frying pan after each injera taken out.
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Uppdated 2003-04-17