Injera fermented crepes

The secret to the texture is to not cook it
until there is a lot of fermentation happening.

Teff flour is way too expensive to use most of the time. So this can be made with other flours, like Buckwheat, Millet or Rye flour. Wheat, Rice and Maze are genetically denatured plants that we are addicted to. Don't use them!

Most people use Tefflon pans to make these. But if you add enough flour to the batter and the oil in the pan is hot enough, then it may not stick. And if you still have problems of it sticking, add eggs just before cooking. 

• Flour of your choice Do not use eggs!! Injera should be thicker than a crêpe, but not as thick as a traditional pancake.(see the video below)
• Non-chlorinated Water, enough to make a thin batter.
• Fermenting liquid from ripe KimChi or bread yeast not much is needed.
• Set in a warm place for a couple days. Until it is bubbling with a strong but not bad odor.
• Poor into a hot oiled skillet (that has been seasoned) very thinly.

How to make it not stick to the pan?

South Indian method of making Dosai/Dosa. You can use any type of Griddle such as non-stick, cast iron, stainless steel or even Hard Anodized. The trick lies in treating the griddle with oil and regulating the heat underneath. Take half Tsp of oil on a paper tissue/napkin, apply a thin layer of oil by rubbing/applying the oily tissue on the warm griddle. Now adjust the heat to medium high, (make sure that the Griddle is not too hot at any stage while cooking) sprinkle some water on the hot griddle, if the water evaporates instantly, it means that the griddle is hot. Now reduce the heat of the stove/ heater and pour the batter for the Crepe ( of any type/mix), it will never stick.

The old way is to use a black clay plate

 over a fire with a lot of oil built up on it.
And wait till the oil smokes before adding the wet batter.

injera on wikipedia

http://www.sbs.com.au/food/recipes/ethiopian-bread-injera

https://www.cooksillustrated.com/how_tos/5820-the-ultimate-way-to-season-cast-iron

https://en.wikipedia.org/wiki/Seasoning_(cookware)

cast iorn cooking:
http://www.scienceofcooking.com/cast_iron_cooking.htm

problems keeping injera from stickiing:
https://www.chowhound.com/post/injera-sticking-1059470

Zen and the art of Kasha

http://natashaskitchen.com/2015/02/
15/how-to-cook-buckwheat-kasha 


Buckwheat (low carb non-wheat) toasted cooks faster and more evenly, but raw is cheaper to buy. Can be toasted in a wok.

• Raw buckwheat groats cooked in a small pressure cooker: half cup groats to 1 cup water.
• Toasted groats need as much as twice the water. Bring to boil then cover without flame, sit until finished. (¼ to 1/3 cup groats to a cup of water) [Another way is to add egg to the dry toasted groats then simmer in oil and salted water]

Flavors: (see page 157 of the Vegetarian Flavor Bible for more)

• Toasted sesame oil (best used for flavor not frying, only a little is needed)
• Stir-fried vegetables (optional)
• Mushrooms (fabulous) fried or sauce
• Garlic (essential)
• Cheese: Feta, Goat (delectable) or
• Sour cream (drained yogurt)
• Tomatoes
• Thyme, Parsley
• Onions: (dry flakes or fried)
• Walnuts, Cashews, Brazil nuts
• Ginger, Lemon juice or a flavorful vinegar
• Soy sauce: Shoyu or Tamari [or Umiboshi vinegar]