I am an American lady who loves injera and Ethiopian food. I am using your mother's method to make my first injera! I have added the lit to the teff flour, and I hope it will look like your mom's batter tomorrow. I am excited to make the absit. That looks like the secret step. I do not expect my injera to work the first time, but I will keep trying! Many thanks to you and your lovely mother.
Yes, thank you for asking. I have been practicing my injera for more than a year now. There were some terrible failures at first - burning, crumbling, goopy. But now my injera are pretty good! The texture is not as good as the restaurant quality, but I think my flavor is fresher because I can add more teff.
@@lizwebster311 well done 🎉. I would love to give you my recipe if that alright with you . I used to have problems with the enjera making precess for few years . But now I make the best engera ever 😉. I use dry yeast instead of the traditional yeast ....then use egg whisker to whisk the teff flour and yeast with tepid water make the texture like pancake ....then keep it in warm area for a day then no need to add water or abisit just bake your enjera ...I hope you understand me
Wow! What a fabulous thing to hear. I admire your patience! Honestly making injera is not easy! Good luck with your other Habesha foods.. and thank you Adane’s mom for all the wisdom you are sharing us.
Ellen Estifanos would this work for teff floor alone ? Or do you mix other flours (rice or self rising) with it? I have been failing to make injera for years , want to try it again
I started making teff injera 3 years ago based on this video. My teff injera is pretty good, but I am still learning and practicing every time. I make the teff/barley injera too. I don't care that it takes 5 days to ferment - that makes injera even more special and delicious! Many thanks to you, emamaye, for your skill and generosity. I hope you are well. Sincerely, your follower in Vermont.
king Tadios the six days batter(dough)is sour that u can’t eat even a bite. But if you change the fermented water every day it be baked enjera is not sour anymore.
u have beautiful heart enate egziabher yechemerlewot ebakewot le lijoch yemihon migebm bezihu biyastemerun dess yelegnal ebakeh adaneye guncgachewen ena gulbetachewen samlegn stay blessed
Thank you.,God bless you What the name of the teff you used I try Selam Teff Growing in USA . It taste is not good. Can you tell me what kind teff is good. Thank you❤️❤️❤️
