Cush Cush Torn Injera

Ingredients

• 2 cupsteff flour
• 2 cupswater
• 1/4 tspdry yeast — optional if not fermenting naturally
• 1/2 tspfine salt

Method

1. In a large mixing bowl, combine 2 cups of teff flour with 1/4 teaspoon of dry yeast. Gradually add 2 cups of water, stirring continuously with a whisk or wooden spoon to prevent lumps. Once the mixture is smooth and free of lumps, cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest at room temperature for at least 12 hours or overnight, until it develops a slightly sour aroma and bubbles form on the surface, indicating fermentation.
2. After the dough has rested, add 1/2 teaspoon of fine salt to the mixture. Stir gently to incorporate the salt evenly throughout the batter. The consistency should be similar to that of a thin pancake batter; if it's too thick, add a little more water, a tablespoon at a time, until the desired consistency is reached.
3. Preheat a mitad or a large non-stick skillet over medium-high heat. If using a skillet, lightly grease it with a small amount of oil to prevent sticking. Pour a ladleful of the batter onto the hot surface, spreading it out with the back of the ladle to form a thin, even layer.
4. Cook the injera until the surface is covered with holes and the edges begin to lift away from the pan, about 2 to 3 minutes. The bottom should be golden brown, and the top should be dry to the touch. If using a skillet, you may need to adjust the heat to ensure even cooking without burning.
5. Once cooked, carefully remove the injera from the pan using a spatula. Place it on a clean, dry cloth or a cooling rack to cool slightly. Repeat the process with the remaining batter, ensuring each piece is cooked to the same golden brown color and texture.
6. Allow the injera to cool for a few minutes until it is warm but not hot to the touch. Tear the injera into bite-sized pieces, creating the 'cush cush' texture that is characteristic of this dish. Serve warm, allowing the aroma to invite everyone to the table.