Traditional Ethiopian Injera

Instructions

1. 1

   In a large glass bowl, whisk together the teff flour, all-purpose flour, and yeast.

2. 2

   Gradually add 3 cups of lukewarm water, stirring constantly until a smooth, thin batter forms.

3. 3

   Cover the bowl with a clean cloth and let it sit at room temperature for 1 to 3 days to ferment until it smells sour and bubbles form.

4. 4

   Discard any dark water that has risen to the top, then stir in the salt and remaining water to reach a pourable consistency.

5. 5

   Heat a non-stick crepe pan or traditional 'mitad' over medium-high heat and lightly brush with oil.

6. 6

   Pour about 1/2 cup of batter in a spiral motion starting from the outside of the pan moving inward.

7. 7

   Wait for holes (eyes) to form on the surface, then cover with a lid for 30-60 seconds to steam until the edges lift.

8. 8

   Remove from heat and let cool on a straw mat or flat plate; do not stack until completely cooled to prevent sticking.