Traditional Buckwheat Injeera

1.Place the buckwheat flour, lukewarm water, and active dry yeast into the Thermomix mixing bowl. Mix for 20 seconds at speed 4 until a smooth, thin batter forms.

2.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. This allows the natural sourdough-like fermentation to develop the signature tangy flavor and airy bubbles.

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

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

5.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.

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