Step 4: Self-Rising Flour/ Blend

Place 3 cups of self-rising flour in a bowl. This is pretty much the same process as the starter. Add water one cup at a time and incorporate the flour into the water. Keep adding water until the batter is thin and watery and slides of your fingers. Transfer flour mixture to a blender and blend for a minute or until mixture is free of lumps.

Transfer to a plastic container.
I love the bread once when I went to the Ethiopian resturaunt it was a little to spicy for me I just ate bread and rice pudding
Ow thank thanku bless you for doing that all the instructions nit and clear i hope i will be able to get the pan .also got question the self raising daug didnt understand s instead of the we call it mobakity
<p>Thank you for sharing...I recently ordered 100% Teff Injera (Gluten Free) from http://www.fassica.com and Berbere spice. I must say, I was really happy how fresh the Injera was and the quality of berbere spice. </p>
<p>Ethiopian food offers many option for Vegetarians and vegans. I encourage everyone to try cooking Ethiopian food at home, not only you will love the food but the experience itself. You can get spices from fassica.com</p>
<p>The berbere recipe I found included roasted whole cloves and described roasting them in a pan. Just so you know, when you do that it creates something closely related to tear gas in your kitchen. Really yummy though...after the smoke clears.</p>
<p>My mouth is watering... I can taste it in my mind. I have an Ethiopian &quot;sister&quot; that introduced me to the food... it was like &quot;where has that been all my life!!&quot;. I tried making the lentil stew once from her recipe... wasn't nearly as good as hers. She says it was delicious, but I think she was being kind. I'll have to try again though, I haven't had an Ethiopian food fix in far too long! </p>
<p>And I want to favourite this at least twice... :-D </p>
<p>The lid does come with the grill. Do a search for Lefse grill's and you should be able to find the grill. ( lid included) </p>
Thankyouthankyouthankyou!!! We lived in Ethiopia for 3 1/2 years and both of my kids were weaned on shuro and injera. My son still asks for doro wat and injera. Now I'll finally be able to get it right!
Awesome! I can't wait until my little one's can handle some heat. Put your son to work and make him knead the dough. ;)
Made my injera yesterday and it was perfect! We had doro wot, gomen, alicha, and shuro for dinner. Everyone loved it. My son insisted that I mix crumbled injera and doro wot so he could take it to school for lunch. I saved some of the mix to add to and make more. Thanks again for a great 'ible! :)
Yummy! I can't wait until my son's can handle more heat. I tend to make my food super spicy.
Looks interesting.<br><br>Is there any grain Bob's Red Mill DOESN'T sell?<br><br>Instead of blending for 8-10 min on day two, have you ever tried pre grinding the Teff in a coffee grinder? That SHOULD break it down fine enough to remove the grittiness, i think.
I think Mill's Teff is fairly new to the market, but they do seem to be offering all the good stuff. I buy their Cornmeal &amp; Buckwheat flour too. <br><br>Blending is a really important part of making the injera. The teff is already so miniscule, I'm not sure per-grinding would break it down anymore. It's worth a try, but I still wouldn't recommend skipping the blending step. <br><br><br>
I read this post it is very informative
This is the best! Injera is one of my favorite breads. And now I'm craving Ethiopian food. :D
Thanks! I hope you get your Ethiopian fix soon. :)

About This Instructable




Bio: Loving mom of two beautiful boys, obsessive compulsive confetti user & passionate foodie!
More by lmnopeas:Pie Iron Pizza Beef Carpaccio Molecular Nacho Cheese Sauce 
Add instructable to: