Combine all the flours in a bowl. Add water and make a fine batter. Add yeast and let it ferment for three days. Pour a tbsp of the batter on medium hot skillet and cook for 2 to 3 minutes or till ...

Following is a transcript of the video. Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest ...