Pop over to Mother Earth News to read about my first experience in making injera, a traditional Ethiopian fermented flatbread that forms the base of every meal (when I say base, I mean this literally, since injera also serves as the plate!):
Teff, Ethiopia’s traditional grain, has been enjoying its well-deserved spotlight as a recently discovered superfood. Teff is extremely healthy and nutritious, and certainly worth getting acquainted with. You can find teff in health food and ethnic stores. There is a darker variety and a lighter one, and it’s worth trying both to see which you like better.
The process, in pictures:
Starting the batter.
Day 3: Bubbles are the evidence of successful fermentation.
Day 4: Diluting the batter with water prior to cooking.
I let it cook a tad too long and it over-dried somewhat, but it was still really good, and I hope to do better next time.
Domestic Felicity 
Congratulations! It’s always fun to learn a new food skill. This weekend I am going to make marmalade for the first time.
LikeLike
How exciting! Good luck
LikeLike
Glad to see your experiment with Teff….we don’t do so hot with that, but we have lots of food allergies…so I am constantly trying out new or different ideas. Always glad to see what others are doing…thanks for sharing!! Did the kids like it too? I suppose you ate it with some meat, veggies, sauces etc?
LikeLiked by 1 person
Yes, the kids liked it as well – so much that I was surprised! We just ate it with dips like tahini, hummus, cream cheese dip, etc. Pretty much anything goes.
LikeLike