r/ethiopianfood

100% brown teff. Made the traditional way no yeast!!!! What do I do with leftover batter?

Made doro wat (forgot to boil some eggs)

I am a huge Ethiopian food enthusiast and decided to try my hand today after collecting all the spices I needed over time.

We have Lamb tibs, misir wot, misir alicha, kale gomen, shiro, timatim!

I did not make the injera, it is from Ashkaru Kitchen in Arlington, VA. They make 100% pure teff injera here although this is an 80/20 blend because they sold out when I had arrived!!! Still absolutely delicious. Address is 2522 Columbia Pike, they’re so small it hardly even shows up on Google Maps.

Link to injera market down below

https://maps.app.goo.gl/MJKXefrfNUjWPnBD6?g_st=ic

I tried making injera following the recipe from this comment and using Bob's Red Mill Teff Flour. The taste is interesting, but the texture isn't quite right, it feels both stiff and undercooked at the same time. Also, not sure what the white stuff is (it formed while the thing was cooking). Still, not too bad for a first try I think!