Make Injera

Continuing this week's theme of I let's ferment some teff by making injera

Leaf skeleton I found on a walk this week (that has nothing to do with the post.   ☺️)

Teff’s rise to global awareness is clearly due to its protein structure — in particular, its lack of the protein gliadin. When mixing flour and water to produce a dough, if the flour contains gliadin and glutenin proteins then gluten is produced. Because of its protein…