This weekend I got much closer to decent injera than I ever have before.

The major difference was that I used baking powder in the batter. Perhaps this is cheating, but at this point, I'm willing to make some sacrifices. The injera still wasn't great, but it was at least edible.

As to the other details, I used 50/50 ivory teff and AP wheat flour, 175% hydration, and I gelated 16oz of the batter with 24oz hot water. The baking powder was mixed in just prior to cooking, although I think next time I'll try self rising flour instead of AP.

posted: Mon, 04 Jun 2007 00:09 | permanent link to this entry