Ingredients
1 1/2 lb t’ef flour
6 cup water
2 pkt yeast

Directions
Sift t’ef into deep mixing bowl. Add water gradually and working with your fingers to avoid lumps. Work into a dough.

In another pot dissolve yeast in some warm water. Add to the flour. Mix. Leave the dough uncover until fermentation starts (the tef will rise to the top), 2 or 3 days.

Discard the water. Separately boil cups of water.

Add 1 cup of the dough to the boiling water. Put on the sto (make sure it’s warm), and stir continuously. When it becomes thick, remove and cool down. Return to the original pot. Add more water, cover and let it rises. Now you are ready to finally cook the thing.

Preheat pan to about 420 degrees (use a non-stick pan or a pancake pan). Pour about 4 cups of the mixture into the pan, starting at the edge and going in circles towards the center. Cover and cook for 2-4 min s. The rim of the injera will rise when it’s done. Remove immediately.

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