Making Ethiopia Injera Bread...
I've been trying to make Injera bread. I bought Teff flour from Bob's Red Mill. I followed the instructions on the Bob's Red Mill site, which are...
- 1 cup Teff (Tef, T'ef) Flour
- 1-1/2 cups Warm Water
1- Mix above ingredients together in a large bowl.
2- Cover with paper towel for 24 to 48 hours at 75° to 80°.
3- Pour off liquid that will rise to top.
4- Add 1/2 tsp. Bob’s Red Mill sea salt and stir.
5- Pour 1/2 cup batter onto a medium hot skillet and cook for approximately 2-3 minutes. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
Well, I tried this, and the first round I tried stuck to the skillet incredibly and turned into scrambled teff-mass when I tried to remove it. So, knowing what I know about caramelization etc. I just tried again, this time leaving the "pancake" alone completely until the top was completely dry like in the above instructions. Then I shook the pan until the bread loosed itself. When I removed it from the pan it was cooked fine on the bottom, but when you tear it open it was porridge inside. So I reduced the heat from medium to medium low and tried again. Again I waited until the top was bubbly and completly dry. The edges began to split and curl slightly upwards, and the color was very uneven, i.e. on top the edges were a much darker brownish gray. The center was still light gray even though it was dry. When I removed it from the pan, it was so fragile and gluten-less that it's own weight caused ti to rip apart in my hands. I can't imagine using it to pick up food to eat.
I have looked around the net and found no better recipes or anywhere that addresses these particular issues. Are there any Ethiopian Injera makers on this site that can shead some light on this subject for me?