LOL, I don't follow recipes well. But, I did this recipe (with only two ingredients). Although, I used other grains, ground in the blender with water and a bit of water kefir, and let set overnight, then cooked it up in a pan, like a pancake. Ds love them. :-)
We have injera several times a week. I use some gluten free teff/brown rice starter as a boost when making it. It is so yummy. We eat it sweet or non-sweet, recently wrapped with sardines. Yumm!
We don't always use teff, but starters love teff so if I can add a bit in I try. Sorgum flour injera is great as well as blown rice injera. I recently tried amaranth flour and it was bad. We had to smother it with maple syrup to make it bearable.
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