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Granny White
Injera
3
/4 cup teff, ground fine
salt
sunflower or other vegetable oil
The teff may be ground either in a flour mill or in a blender after
moistening in 3 1/2 cups water.
Mix ground teff with 3 1/2 cups water and let stand in a bowl
covered with a dish towel, at room temperature, until it bubbles
and has turned sour. This may take as long as 3 days. The fermenting
mixture should be the consistency of pancake batter (which is
exactly what it is).
Stir in salt, a little at a time, until you can barely detect the
taste.
Lightly oil an 8− or 9−inch skillet (or a larger one if you like).
Heat over medium heat. Then proceed as you would with a normal
pancake or crepe. Pour in enough batter to cover the bottom of
the skillet. About 1/4 cup will make a thin pancake covering the
surface of an 8−inch skillet if you spread the batter around
immediately by turning and rotating the skillet in the air. This
is the classic French method for very thin crepes. Injera is not
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