Step 1 : Add the old 1 jug of dough to a bucket and add 2 jugs of water and 2 jugs of teff powder and whisk it well for 5-10 minutes.
Step 2 : When you finish, add 2 jugs of water on top and leave it for 3 days
Step 3 : On the 3rd day, pour off the remaining water on top and whisk the dough while adding 2 jugs of water.
Step 4 : On the other hand, boil 2 jugs of water in a pot, when it boils well, take 1 jock of the thin dough and added it to the water, then leave it for about 10 minutes.
Step 5 : Then take it down and let it cool for 5 minutes
Step 6 : When it cools down, add it to the dough (Lit) and stir it to combine, then leave it to cool (kuf) for 30-60 minutes.
Step 7 : When you see some king of bubble (Kuf sil), it's time to bake.
Step 1 : Next, grease your injera maker by adding oil (Gomen Zer) and set it to medium heat. Now carefully and steadily pour the batter onto the injera maker in a circular motion outside-in. Make sure that there are no gaps in the middle of the injera, and that the batter is spread thinly and evenly on your injera maker.
Step 2 : 9 Cover the injera maker and let the injera bake for about 2 – 3 min.
Step 3 : Transfer the baked injera onto a large-enough plate and cover it with clean kitchen plastic to keep it warm – while you continue making more injera until you finish your batter.
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