Teff flour mixed with warm water and wisked until smooth pancake batter-like consistency
Covered with a cloth, secured with a rubber band and left to ferment for a few days.
Injera batter fermented for 3 days.
Mixed in salt and baking soda before pouring into the hot skillet
Cooking in a cast iron skillet with coconut oil
These delicious fermented flatbreads did not last very long in our household
*All images and content are the rights of Candice Brunlinger to meet the requirements of Summer Bock's Fermentationist Certification Program. Some of the recipes are from Summer Bock while others are influenced by her, various fermenting cookbooks or Candice's herbal and culinary background.