Traditional teff batter infused with a hint of Caribbean allspice and thyme.
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In a large glass bowl, whisk together the teff flour, all-purpose flour, yeast, ground allspice, and dried thyme until well combined.
Slowly add the warm water to the dry ingredients, whisking constantly to ensure there are no lumps and the batter is smooth.
Cover the bowl with a clean kitchen towel and let it ferment at room temperature for 24 to 48 hours until it becomes bubbly and slightly sour.
After fermentation, stir in the salt, baking powder, and minced scotch bonnet pepper if using; the batter should be the consistency of thin pancake batter.
Heat a non-stick skillet or traditional 'mitad' over medium-high heat and lightly brush with a tiny amount of oil.
Pour about half a cup of batter in a circular motion starting from the outside of the pan moving inward to create a thin, even layer.
Cook undisturbed until bubbles (eyes) form on the surface and the edges begin to lift, then cover with a lid for 30 seconds to steam the top.
Remove the injera carefully using a flat spatula and let it cool on a clean cloth; do not stack them while hot or they will stick together.
