How to Make Ethiopian Injera- Ferment Teff Flour

This is how I make Injera. Make sure all of the water that goes into this is warm- not too hot not too cold. this process of fermentation takes 5 days in total but nutritiously filling! In the video I put the salt and baking powder while fermenting. I've been getting a lot of spiteful comments that this should not be done this way, so I tried putting the salt and baking powder in right before cooking and it works so much better. Thanks for the tips even though they have been quite mean. I like to put salt in things because it brings out the flavor and the baking powder helps it rise. Though, I must say this can give you a start on how it should be done, It's not perfect but it's still good. I make a Berbere spiced lentil curry to go along with this- the recipe is in the description! Enjoy. Injera bread: 1/4 tsp Active dry yeast 1 Cup Warm Water 2 cups Teff Flour ----let above ingredients sit for 3 days--- 1 cup Barley Flour ~2 cups Warm Water ----Let Above ingredients sit for another 2 days---- 1/2 tsp Salt ( in 12floz of injera batter) 1/16 tsp Baking powder ( in 12floz of injera batter) ----Add above ingredients just before cooking---- Berbere lentil Curry: 1/2 Onion, dice 2 cloves garlic, minced Roasted spicy and sweet peppers ;) 600g Concasse tomato 2 tsp Berbere Seasoning 2 tsp Salt -------Reduce above ingredients by half-------- 1 cup dry lentils, Soaked overnight 1 cup vegetable stock -----Add above ingredients and cook until lentils are tender ~30 min-- 2:2 tbsp arrowroot: water slurry ---- Add slurry at the end------ Get creative and eat this with whatever you want really! :)    • Vegan Cream Corn      • How to Cook Brussels Sprouts   Music: Kevin Macleod- African    • Royalty Free Music - Accralate - African -...   #vegan #healthyfood #fit #cleaneating #veganfoodshare #whatveganseat #veganfoodshare #fermentation