YIELD: 10 to 12 pieces
¾ cup finely ground Teff flour
½ tsp. salt
3 ½ cups water
vegetable oil, for cooking
1. Using a large bowl, mix the Teff flour and salt with the water. Cover with a dish towel, and let stand at room temperature, so that fermentation can occur, about 3 days. The texture should be similar to a pancake batter.
2. Lightly oil a large skillet. Heat over low/medium heat; ladle about ¼ cup of the mixture into the skillet. Make sure the entire bottom is covered with batter, about ¾” inches high. This process is similar to crepe making. Cook briefly, about 2 minutes or until holes from in the Ingera and the edges lift from the skillet. Remove and let cool. The texture should be slightly spongy.
Recipe: Wilbert Jones
