Tequila & Tacos by Katherine Cobbs

Author:Katherine Cobbs
Language: eng
Format: epub
Publisher: Tiller Press
Published: 2020-04-21T00:00:00+00:00

1 cup teff flour

1/8 teaspoon active dry yeast

¼ cup plain yogurt

1 cup water at room temperature

½ cup all-purpose flour

¾ teaspoon baking powder

Pinch kosher salt

Mix the teff flour, yeast, yogurt, and water in a mixing bowl until no lumps remain. Cover with a kitchen towel and set the batter aside for 8 hours or up to 36 hours to ferment. (The longer it sits, the more sour the flavor.) The mixture will be bubbly and slightly wet.

Once fermented, whisk in the flour, baking powder, and salt. (It will resemble thin pancake batter.)

Heat a small nonstick skillet or cast-iron skillet over medium heat for 3 minutes. Pour about ¼ cup batter into the skillet to just cover the surface. Cook for about 30 seconds. Bubbles will form and the sides of the Injera will start to pull away from the pan. Cover the skillet with the lid and let the steam finish cooking the Injera, 1 to 2 minutes more, or until the edges are slightly dry and have just begun to curl. Remove the Injera from the skillet and transfer to a cooling rack while you cook the remaining Injera.

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