An easy beginner recipe using self-rising flour mixed with teff for guaranteed bubbles.
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In a large mixing bowl, whisk together the teff flour, self-rising flour, yeast, and salt until well combined.
Gradually pour in the warm water and lemon juice, whisking constantly to ensure there are no lumps and the batter is smooth.
Cover the bowl with a clean kitchen towel and let the batter sit at room temperature for about 1 hour to allow the yeast to activate and bubbles to form.
Just before cooking, stir in the club soda if the batter has thickened too much; it should be the consistency of thin crepe batter.
Heat a non-stick skillet or flat griddle over medium-high heat and lightly wipe it with a paper towel dipped in oil.
Pour about half a cup of batter into the center of the pan and quickly swirl the pan in a circular motion to spread the batter thinly toward the edges.
Cover the pan with a lid immediately and cook for 2 minutes; the steam helps create the 'eyes' (bubbles) and cooks the top without flipping.
Remove the lid once the edges lift easily and the top is dry, then slide the injera onto a plate lined with a cloth to cool.
