Injera Making (Ethiopian Bread)
Led by Tesfaye Wolde-Medhin
Saturday, May 9th, 2-4pm
$15 owner/ $20 non-owner
This class will feature the last phase of injera making which consists of the actual making of injera. Participants will take turns in making injera under the teacher’s guidance. The two preceding phases will be described by the teacher. You’ll go home with the ability to make your own injera!
notes: The first two steps (phases) are: 1. making the batter from equal amounts of teff and barley flours and 2. adding self-rising flour 24 hours later. The making of the injera (the phase participants will take part in during this class) takes place approximately 24 hours later.
teacher: Tesfaye is originally from Ethiopia and has over 20 years of experience of injera making. He has developed his own recipe which he would like to share with the students.
type of class: hands-on cooking