Injera batter seasoned with a touch of Berbere spice for a reddish hue and warm kick.
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In a large glass bowl, whisk together the teff flour, all-purpose flour, and yeast until well combined.
Slowly add 3 cups of warm water to the flour mixture, stirring constantly to ensure there are no lumps.
Cover the bowl with a clean cloth and let the batter ferment at room temperature for 24 to 48 hours until it becomes bubbly and slightly sour.
After fermentation, stir in the berbere spice, salt, and baking powder, adding the remaining 0.5 cup of water to reach a thin, pourable consistency.
Heat a non-stick skillet or traditional mitad over medium-high heat and lightly wipe with an oiled paper towel.
Pour about 1/2 cup of batter in a spiral motion starting from the outside of the pan moving inward to cover the surface.
Cover the pan with a tight-fitting lid and steam for about 2 minutes until the 'eyes' (holes) form on the surface and the edges lift easily.
Remove the injera carefully and let it cool on a flat surface; do not stack them until they are completely cool to prevent sticking.
