Step 2: ሊጥ| Leet | Dough

Creating the Dough

Everything you need to know about making the perfect injera starter.
This recipe makes about 5-7 injera that are 16 inches. If you want to make less, the recipe works just as well when halved.

Before you begin, check out our Tips & Tricks for equipment and ingredient advice.

Step 2: ሊጥ| Leet | Dough

Creating the Dough

Everything you need to know about making the perfect injera starter.
This recipe makes about 5-7 injera that are 16 inches. If you want to make less, the recipe works just as well when halved.

Before you begin, check out our Tips & Tricks for equipment and ingredient advice.

Ingredients

Maskal Teff Flour

2 cups (473g) starter
6 cups (1.128kg) Maskal Teff® flour
8 cups (1.89kg) lukewarm water

Materials

Large sealable container
Measuring cup or scale
Mixer (or use hands)

Directions

In a large sealable container (we suggest clear for the first time), mix the starter with the flour. You can also mix in a large bowl and then transfer to a sealable container.
Gradually pour 3-4 cups of water, one cup at a time, while mixing either by hand or with a mixer. You may not need the full 4 cups as you want the dough to be a thick consistency.
Knead the dough for about 3-5 minutes, until it is very thick but smooth. The dough should peel off the bowl sides easily.
Press the doughy batter into the bottom of the container.
Use the remaining 3-4 cups of water to clean off the container’s sides. Be sure not to mix the water with the dough, as the layer of water (aka “top water”) is just meant to keep mold from growing on the surface of the pressed dough. There should be a thick layer of the dough and a layer of murky water above when done.
Put a tight lid on the container and store in a dry place at room temperature for 1-3 days based on desired sourness (one day being less sour and three days being very acidic). You may also discard the top water and place new water of the same amount daily to reduce sourness as well.

The dough will soak up some of the top water over the course of the fermentation. This will result in consistency changing from dough to a thick batter. Because of this keep dough as thick as possible while mixing.

Ingredients

Maskal Teff Flour

2 cups (473g) starter
6 cups (1.128kg) Maskal Teff® flour
8 cups (1.89kg) lukewarm water

Materials

Large sealable container
Measuring cup or scale
Mixer (or use hands)

01. Creating the Starter

03. Gelatinization

Tips & Tricks

25 solutions to the most frequently asked injera questions.

Tips & Tricks

25 solutions to the most frequently asked injera questions.