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.