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Posted on 07-22-19, 06:02 pm


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Hello,
I have two questions regarding injera ayin. I use USA (Idaho) produced Teff and use 100% of it for my injera. I do not use any other grain but teff.

1. How can I improve the eyes for my injera? I don't get fluffy injera with well defined eyes the way we do in Ethiopia. I let the buko ferment for 5-7 days, I make absit and bake after letting it rise for 24 hours.

2. I often get some eyes on the back of the injera. I tried lowering and increasing the temperature on my miTad, but this problem did not get solved. What creates eyes on the back of injera?

I will appreciate any tips you may have. Thank you.
Posted on 07-24-19, 01:02 am


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Hi Bayoosh, it is very difficult to make teff Injera. Even ማማዬ tell us how difficult it was for her. But if you can keep on trying, you can succeeded. Watch her video. GOOD LUCK.

http://www.youtube.com/watch?v=cbmQAKdjb9I&t=39s
Posted on 07-27-19, 07:36 am (rev. 1 by Ye Arada Lij on 07-27-19, 07:36 am)


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Hi bayoosh, like 12 said it is Difficult to master the eyes. to make it fluffy i think u need more absit or something but the timing matter in consideration with the outside weather. also if u dont have good mitad that is a problem as well like 12 said watch the videos carefully she has got multiple injera videos
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