Injera(with YENE Corn Flour Absit)

Description

Injera, a fermented flatbread made by using corn flour for the Absit (the cooked starter or “binder”) to improve the texture, elasticity, and “eyes” (ayen) of the final bread.

Ingredients

10 kg fermented teff
2 kg YENE corn flour (for Absit)
Water (as needed)

Instruction

1.In a bowl, mix ½–1 cup YENE corn flour with a little cold water until smooth.

2.Bring 2–3 cups water to a boil.

3.Slowly pour in the corn flour mixture while stirring continuously.

4.Cook on medium heat until it becomes very thick and smooth.

5.Remove from heat and let it cool for 3–5 minutes.

6.Pour the cooked YENE corn flour absit into the fermented batter.

7.Mix thoroughly And Let the batter rest for 1–2 hours.

8.Heat a non-stick pan or mitad.

9.Pour batter in a circular motion to form a thin layer.

10.Cover and cook on low–medium heat.