Ethiopia, a wonderful country of Africa is a land where a soft Millet flour is used. And this flour is milled from a soft grain they call Teff. Teff. However, this recipe also can be used with flour from a shop. Ethiopians uses Injera to eat various delicacies including stew.
1 tablespoon of yeast
1 teaspoon of honey
5 cups warm water
3 cups finely ground millet flour
1/4 teaspoon baking soda
Dissolve yeast and honey in 1/4 cup of the water. Allow it to proof. Add the remaining water and flour, then stir until smooth, then cover to rise on room temperature for 24 hours
Next: Stir the batter well and mix in the baking soda. Heat a large non-stick skillet over medium heat. You will have to pour1/4 cup of batter into the pan in a spiral manner making it to cover the bottom of the pan.
Cover the pan and allow cooking for about 1 minute.
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