Bake Injera with Mitad

Mabgadd the Oftchobet-Teff to make Litt.

Then, put the Litt and Abshit in the Buko, mix, and bake with Mitad.

detail

"Oftchobet the Teff"

Start by grinding the Teff grains into a fine powder.

"Mabgadd the Teff flour"

Add water to the Teff flour to form a mixture.

"Making Litt"

Knead the mixture to form a dough.

"Reducing the water in the Buko slightly and then kneading"

Adjust the water content in the fermentation container as needed and knead the dough for consistency.

"Pouring an adequate amount of water into the Buko and stirring to avoid lumps"

Ensure that the Buko has the right amount of water and stir the mixture to prevent lumps.

"Adding the cold Abshit to the Buko and ensuring the consistency of the Buko is neither too thick nor too thin"

Add cold Abshit and adjust to achieve the desired consistency.

"Metteneten the mixture"

Allow the mixture in the Buko to ferment.

"Fermenting the mixture and adjusting its thickness as needed on the Mitad"

Continue to ferment the mixture, adjusting its thickness as necessary, using the Mitad.

"Baking on a Mitad and briefly resting before the Injera"

Finally, bake the mixture on the Mitad, and let it rest briefly before the Injera.