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.