Here's the next installment of our injera series. 2 days after making the injera batter (leet), it has fermented enough to continue with the second part of the process. After adding self-rising flour and water to the batter, we allow it to sit for a couple of hours (during which time we were preparing some stews to serve with the injera later in the evening when our guests arrived).
The basic recipe we used for the batter (compliments of Laura Litwiller):
Day #1: Mix by hand with wire whisk:
4 cups all-purpose flour
1 Cup teff flour
In a separate bowl also mix by hand with a wire whisk:
1 cup injera batter (leet) starter from a previous recipe (or make your own--see June 25 posting)
3 cups tepid water
Leave the injera covered in a warm place without stirring for about 2 days.
Day #3 (or until batter bubbles up, then separates into clear liquid on top and thick batter below). Drain off liquid and discard. Mix 2 cups self-rising flour and 2 cups of water until smooth. Add to batter mixture and blend until smooth. Let rise 2 hours.
(Save 1 cup of batter in glass jar with a lid. Store in the refrigerator until you make injera again).
Bake injera on a preheated Teflon-coated electric skillet at about 375 degrees. The skillet should have NO oils on its surface. One recipe yields about 11-13 injeras. It takes about 1/2 hour to bake about a dozen 9" by 9" injeras.
Variations: More teff flour can be used in place of white flour. Barley flour can be used in place of some white flour.
Serve injera with Ethiopian watt.
Check back soon for Part 4, which will show the last part of our preparations, including the 2 stews (watts) we made, and the final product.