1 cup multigrain mix flour or wholewheat flour (ideally Teff flour)
1 cup fine cornmeal flour (fioretto in Italy)
1/2 cup buckwheat flour
1/2 cup sourdough starter (semi-liquid kind)
optional: 1/2 tsp salt
water (about 300 ml or slightly more than 1 cup)
1. Whisk flours together.
2. Combine sourdough starter with 300 ml tepid water.
3. Dissolve salt in 2 tbsp. water. Set aside.
4. Mix water/sourdough starter mix into the flour mixture. Stir until smooth. Stir in salt solution.
5. Cover mixture loosely and leave to ferment until the next day.
6. When mixture has risen and has a slightly sour aroma it is ready otherwise let it ferment for a few more hours. If it ferments too quickly you can place it in the fridge which will slow down the fermentation.
7. When you are ready to cook the injera you must mix in additional water enough to form a liquid consistency similar to a crepe batter (but slightly thicker).
COOKING THE INJERA
1. Heat up a large nonstick pan until very hot (barely greased only for the first injera). Pour the
mixture (about 1 cup) in a swirl. Even it out by rotating the pan until it is fully coated. Turn down the flame to medium and let the injera cook for 2-3 minutes until the top is covered with scattering of holes similar to a sponge (don’t cook other side!). Remove to a platter, cover with foil and continue baking the rest. You can baste the tops with a little melted butter if desired. You can store these at room temp. for a day or two or in the fridge up to a week. They freeze well too.