Fresh-Milled Buckwheat Injeera

1.Place the raw buckwheat groats into the dry Thermomix mixing bowl. Mill for 1 minute at speed 10 until a fine flour forms.

2.Add the lukewarm water and active dry yeast to the freshly milled flour. Mix for 20 seconds at speed 4 until a smooth, thin batter forms.

3.Scrape down the sides of the bowl with a spatula. Secure the lid and set the Thermomix to the fermentation cycle at 37°C for 8 to 12 hours to develop the signature tangy flavor and airy structure.

4.Once fermentation is complete, add the sea salt and baking powder to the bowl. Mix for 10 seconds at speed 3 to incorporate.

5.Heat a non-stick skillet or crepe pan over medium heat and lightly brush with vegetable oil.

6.Pour a ladleful of batter into the center of the pan, swirling it slightly to form a thin, circular layer. Do not flip the Injeera; cook only on one side until the surface is covered in small holes and the edges begin to lift, approximately 2 to 3 minutes.

7.Remove the Injeera carefully and place it on a clean kitchen towel to cool slightly. Repeat with the remaining batter.