If you want to remain healthy and hardy choose teff and minimize wheat. Wheat is a relative newcomer and most nutritional related illnesses among many Habesha can be traced to our increasing use of wheat during the last half century or more. Go easy on the ferenji dabo, the pasta and the cakes and cookies which can if not used in moderation kill you. By Dr. Abebe H Woin
Here is some tip how to make the perfect injera in the traditional way
1.) Mix the teff with Yeast (starter)
2.) Mix well. Put enough water in the mix to cover the top and a little bit more.
3.) Let it batter rest, covered, at room temperature this allows the dough to become properly sour.
4.) On the third day pour out the water in another container
5.) After you have separated the two, boil the water for Absit but don’t wait till it boils. How much (Lafa) to add so use your own judgment here, it is either too much or too small
6.) after putting the (Lafa) in the teff mix, mix extremely well. Use the water that you separated in step 4 to get it to the correct consistency, wait till it’s bubbly and Voila! Injera is very tricky some days it is good enough for Fb pic sometimes it gets so bad and gets in the trash but before dumping it add a small amount of baking soda