Teff Injera Batter Recipe (Fermented and made from flour)

Teff Injera

Steps:

1. Wild Yeast Starter preparation
2. Fermenting the Batter — Phase 1
3. Cooked Absit
4. Fermenting the Batter — Phase 2

Ingredients:

1. Wild Yeast Starter

Teff flour — 1/4th cup

Lukewarm filtered water — 3/4th cup

2. Fermenting the Batter- Phase 1

Teff flour — 5 cups

Lukewarm filtered water — 10 cups

Wild Yeast Starter — 1/2 cup

Sea Salt — 1 1/2 teaspoon

Fenugreek seeds powder — 1 tablespoon (optional)

Flaxseed powder— 1 tablespoon (optional)

3. Cooked Absit

Phase 1 Fermented batter — 1 cup

Boiling filtered water — 2 cups

4. Fermenting the Batter — Phase 2

Absit

Phase 1 fermented batter

Directions:

1. Wild Yeast Starter Preparation:

Mix 1/4th cup of teff flour with 3/4th cup of lukewarm filtered water (must be chlorine free, can be boiled and cooled as well, or else yeast and bacteria wont thrive).

Gradually mix the ingredients to a lump free smooth mixture of runny batter consistency. Cover using a cloth and tie with a thread/rubber band.

Let this ferment for 3 days on a non cold surface like wood (not on quartz or granite counter top surfaces which tends to be cool to touch).

3 days later pour out the top layer of excess free standing water from the top if any(surface might be prone to mold formation with exposure to the air).

Smell the starter, if it smells sour and fruity or like beer it is ready, if not discard half the quantity and add 1/4th cup fresh teff flour and 3/4th cup of filtered lukewarm water and let it ferment again for 1 or 2 days and repeat till satisfying result is obtained.

The wild yeast starter is ready to use.

You can store this in the fridge for a week. After which you will have to feed the wild yeast starter fresh food (teff flour) and filtered water like previously stated, once a week to keep it alive for later use.

2. Fermenting the Batter — Phase 1:

Mix 5 cups of teff flour, 10 cups of lukewarm filtered water, 1/2 cup of wild yeast starter, 1 and a 1/2 teaspoon sea salt (not iodized salt), 1 tablespoon of fenugreek powder (optional) and 1 tablespoon of flaxseed powder (optional) into a lump free runny batter.

Ferment anywhere between 12 to 48 hours based on your climate (warmer climate means fewer days of fermenting required).

After 12 hours, pour out excess water and/or any other visible abnormal appearing growth on the surface, like mold (white or fuzzy appearing growth on the surface due to immediate exposure to air).

3. Cooked Absit:

Boil 2 cups of filtered water in a different pan. Once the water has come to a roaring boil, turn off the stove. Take 1 cup of the Phase 1 fermented batter and mix it with the 2 cups of boiled filtered water and ensure there are no lumps.

The cooked Absit serves two purpose, a) It makes the batter stretchy like how gluten would b) cooked food ferments faster.

4. Fermenting the batter — Phase 2:

Mix the Phase 1 fermented batter with the cooked absit and let the mixture ferment further for another (5 hours).

The batter is ready to make fresh, slightly sour, super healthy, post biotic , nutrient dense, many eyes (holes) having Injeras.

Once the first batch of batter is made, the uncooked batter can be used as the wild yeast starter for the next batch.

Teff whole grain