Natural biological Instant dry yeast is popular in Ethiopia, Djibouti, Tanzania, Mozambique and some other African market.
Injera is a spongy Ethiopian flatbread made with teff flour and well worth the several days it takes to make the dough and let it ferment. It's used almost like an edible plate; the edges are torn off to scoop up the food piled in the middle.
• Dry yeast -- 1 teaspoon
• Warm (110°F) water -- 1/2 cup
• Teff flour -- 2 cups
• All-purpose flour -- 1 cup
• Water -- 3 1/2 cups
• Salt -- 1 teaspoon
• Mix the dry yeast and water in a small bowl and set aside for about 10 minutes to activate the yeast.
• In a large bowl, mix together the teff flour, all-purpose flour and remaining 3 1/2 cups of water to make a smooth, runny batter. Stir in the activated yeast.
• Pour the batter into a large glass or plastic container. Cover loosely with a lid and set aside in a quiet, warm place for at least 24 hours and up to 3 days.
• Heat an large, ungreased, non-stick skillet over medium flame. Add about 1/2 cup of fermented batter and tilt the pan to spread over the bottom of the skillet. Cook until all the bubbles in the batter are popped and the bottom of the crepe is lightly browned.
• Cover the skillet with a lid, remove from heat and let the injera steam cook for another minute or so.
• Remove to a platter to cool and continue with the remaining batter.
• To serve individual diners, lay a single injera onto a plate for each diner and portion a scoop of each dish onto the injera on each plate. To serve family-style, lay injeras to cover a large platter and then scoop dishes onto the platter. Diners all eat from this main dish. Cut any remaining injera in half, roll up and serve in a plate on the side as extras.
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