The Real Injera Bread
Some of you may be aware that Jim and I make our own injera bread (well, at least a version that we found on Ethiopian Spices). We have a Lefsa grill that heats up to 500 degrees that we use to cook the bread. Today, one of the cooks at the care center gladly showed us how to cook injera bread. As you can see in the picture, she pours the batter around the outer edge in a circular motion until she finishes in the middle.
Then, the bread is covered while it cooks. When the edges started to curl up, it is finished. She removes it with a flat round woven circular fan and covers it in a large basket (as seen in the picture in front of the grill).
In case you are wondering, Jim and I make our bread out of teff flour, corn flour, and self rising flour and water. It needs to sit overnight. In Ethiopia, injera is made out of teff flour and water. It needs to sit for three days. There are probably some other MAJOR things that I am missing!!
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