Guest guest Posted June 4, 2006 Report Share Posted June 4, 2006 Ok, Connie, my first batch of Injera is sitting on the counter to ferment overnight. Do you have any recommendations for tasty side dishes/ non-meat based accompaniments? What do you usually serve with your injera? I am really excited about this culinary experiment- wish me luck! --- In , " Connie Hampton " <connie@...> wrote: > > Injera is really, really easy - 2 c of teff flour and either 2 c kefired > apple cider (or water and a 1/4 tsp of GF yeast) or (water and a bit of > sourdough starter or some left from the last time), stir/blend well, cover > with a tea towel or sushi mat to keep the flies out and let the air in, let > stand on the counter overnight or from breakfast to dinner or longer (longer > makes it more sour), then pour on hot greased skillet or griddle, spread out > with the back of a spoon or spatula or the bottom of a small ramekin, cover > with a pot lid and cook until you hear the steam sizzling on the skillet and > the teff turns darker, take off, keep warm and make another. Quote Link to comment Share on other sites More sharing options...
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