Hi Alina,
Read this blog - she gives fanatastic directions and had a video for each step:
http://burakaeyae.blogspot.com/2007/02/ ... -real.htmlI actually preferred this guy's video because it was edited into one piece, but he uses additional barley flour which I didn't use.
https://www.youtube.com/watch?v=SXEa7yfeyDQI used:
Step one:
1 c sourdough starter (I did not convert my starter to a teff starter)
1 c teff flour
Water
Step two:
Results of step one
1 1/c c self rising flour
water
I cooked them in a cheap square sunbeam electric skillet and got five large injera, plenty for the two of us to eat with dinner and look pretty under the platter.
To cook, I salted the pan, and poured a small amount of batter into the center (which is pretty cold in my skillet), gave it 10 or 15 seconds, and then poured the rest of the batter around the outside and picked up the pan as show to make it run and cover the pan. Cooked for 20 or 30 seconds, added the lid, cooked for 1 min to 90 seconds, and then removed the lid, checked for loose edges and then turned the entire pan over and dumped out the injera on to tablecloth to cool.
My last couple stuck and had to be loosened with a spatula before dumping. Next time I will wipe out the pan with a damp paper towel in between before resalting. The first one and the last one were ugly but the rest were prefect.
Good luck!
--Lisa