Australian Brown Teff Injera

1. In a large bowl or stand mixer, combine the Australian Brown Teff Flour with the SAF Natural Instant Dried Yeast and fenugreek powder, if using.
2. Add the active injera starter and gradually pour in the warm water, mixing continuously until a thick, smooth batter forms.
3. Continue mixing for a few minutes to ensure the flour is fully hydrated.
4. Cover the bowl or transfer the batter to a large container and cover loosely. Leave at room temperature to ferment for approximately 24 hours. The batter will develop a tangy aroma and may separate, with liquid forming on the surface.
5. Once fermented, pour off some of the liquid from the surface and stir the batter thoroughly.
6. Prepare the absit: Bring 1½ cups of water to the boil in a saucepan. Scoop ½ cup of the fermented batter into a bowl and gradually whisk it into the boiling water.
7. Reduce the heat and continue whisking for 1–2 minutes, until the mixture thickens. Remove from the heat and allow it to cool slightly.
8. Gradually whisk in 3–4 cups of room-temperature water until the absit is smooth and thin enough to mix easily into the batter.
9. Slowly pour the absit into the fermented batter while whisking continuously until well combined.
10. Cover and leave to ferment for another 3–5 hours, or until the batter is bubbly and active.
11. Before cooking, check the consistency. The batter should be similar to thin pancake batter. If it is too thick, add a little of the reserved fermentation liquid until it reaches the right consistency.
12. Heat a large non-stick frying pan or flat cooking surface over medium-high heat.
13. Pour the batter onto the hot surface in a steady spiral, starting around the outside and working towards the centre. The batter should spread into a thin, even round.
14. Cover with a lid and cook for 2–3 minutes, or until bubbles have formed across the surface and the top is cooked through. The injera should be soft and flexible, not crisp.
15. Carefully lift the injera from the cooking surface and transfer to a clean plate or tea towel. Allow it to cool slightly before stacking.
16. Repeat with the remaining batter, stacking the cooked injera as you go.
17. Serve with your favourite Ethiopian or Eritrean-inspired stews, curries and saucy dishes.

Good to know: Fermentation times can vary depending on the temperature of your kitchen. A warmer environment will generally speed up fermentation, while a cooler kitchen may take longer. The best guide is the batter itself – look for a bubbly, active surface before cooking.