Did someone say, injera?
It worked...I'm sorta dumbfounded, but it really did. Sorry for the flash blowout, it's evening time here, I plan to post more shots tomorrow with some wot on top.
It's much darker and intensely flavored than the injera I'm used to. I think most restaurants cut the flour 1/2 teff half wheat, and that's what I'm gonna try next. Also, it's very sour. I think two days instead of three will do the trick.
For the record, so I have an easy place to find it:
- Day 1. 1/2 cup atta flour mixed with 1/2 cup warm water.
- Day 2. 1/2 cup unbleached white flour mixed with 1/2 cup warm water. Day 1. contents added to mixture and moved into a bigger jar (Day 1 contents had a bit of liquid on top and a nice slight sour smell).
- Day 3. Half of the starter is discarded. Another 1/2 cup atta flour is mixed with 1/2 cup warm water and fed to the bubbly mix.
- Day 4. Half of the starter is discarded. Another 1/2 cup whole wheat pastry flour is mixed with 1/2 cup warm water and fed to the mix.
- Day 5. Half of the starter is discarded. Another 1/2 cup cheap, enriched white flour is mixed with 1/2 cup warm water and fed to the mix.
- Day 6. Same as Day 5. No bubbles. I'm starting over tomorrow...
- Day 7. It was frothy this morning, I repeated Day 5, discarding half the starter and adding 1/2 cup white flour and a scant 1/2 cup of warm water. Hoozah!
- Day 8. Repeat, repeat repeat.
- Day 9. I sifted three cups of teff flour with 1 teaspoon of ground fenugreek seeds (ground in a coffee mill). Then I mixed the sifted mixture with 1/4 cup of the ersho (sourdough starter) and 1 cup of warm water to make a fairly stif dough. I knead the dough for about two minutes and then added 3 cups of warm water. With an immersion blender, I mixed the water and teff dough ball together to get a batter the consistency of a thin banana smoothie.
- I let the mixture sit for two full days and on the third day, I made the injera. I used a brand new teflon pan and rubbed salt on top first. Then over medium heat I poured batter in a circle and tilted the pan to make it thick. I covered it until the edges just began to peel up and then took it off the skillet with a wooden spatula and laid it out on a towel to cool.