Injera

Ingredients:

• 80 g teff flour
• 115 g flour
• 125 g sourdough starter
• 470 g water
• 1/2 T baking powder
• 1/2 T cornstarch

Blend the teff and water on high for ~2 minutes. Add the flour and blend on low, then add the remaining ingredients and blend on high for 30s or until combined. Let the batter rest for 15 minutes.

Heat a nonstick skillet over medium high - water droplets should spatter immediately and quick evaporate. Pour in enough batter to cover the bottom with a bit of swirling and heat until about 2/3rd of the injera has lost its white wet look, then cover and continue to cook until the edges of the injera lift easily from the pan, wiping down the lid when too much condensation accumulates. Move the injera to a towel and allow to cool.

This makes ~8 small injera - it's more than enough for a single meal for two people.

(From [1])