Yet’ef Injera


large pancake pan or large frying pan

large pot

deep mixing bowl


1.5 pounds teff flour

6 cups of water

2 pkt. yeast


Clean teff thoroughly by removing all foreign materials , grind to a fine powder (mine was flour already, so I skipped.)  Sift into a deep mixing bowl.  Adding water gradually and rubbing with the fingers to avoid lumps, make the flour into a dough.

In a large pot dissolve yeast in warm water and add the flour mixture and mix.  Leave covered for 2-3 days until fermentation begins and water rises to the top.  (I waited until the whole top layer was water, only took 2 days)  Carefully discard the water.  Boil 2 cups of water.  Take 1 cup of the mixture, put in the boiling water (Abseet’).  Place on a warm stove and stir continuously until it becomes thick (maybe 5 minutes).  Cool and pour back into the original pot.  Add more water (??? how much, I had no clue so I added a little at a time until it became more like runny pancake batter), cover and let stand till the mixture rises (doesn’t ‘rise’ like you expect bread dough to rise, mine just started to get all bubbly again).

Preheat pancake pan at 420° (I borrowed my neighbor’s electric skillet, and we ended up folding it closed and heating from both sides).  Take 3/4 of the mixture and pour into the pan slowly, starting at the edge, going clockwise, in circles and coming to the center.  Cover pan 2-4 minutes.  When ready, the rim of the injera will rise from the pan.  Remove immediately and place on a clean cloth to cool.  Injera can be covered and stored in a cool place or refrigerated for about 2-3 days.  Makes 6-8 servings.

From Exotic Ethiopian Cooking.