The classic fermented sourdough flatbread made with 100% ivory teff flour.
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In a large glass bowl, whisk the ivory teff flour with 3 cups of filtered water and the sourdough starter until a smooth, thick paste forms.
Cover the bowl with a clean cloth and let it ferment at room temperature (70-75°F) for 3 to 4 days until the mixture is bubbly and has a distinct sour aroma.
Discard any dark liquid (ersho) that has risen to the top, then whisk in the remaining 1 cup of filtered water and salt.
Perform the 'absit' technique: take 0.5 cup of the fermented batter, mix it with 0.5 cup boiling water in a small saucepan, and cook over medium heat until thickened into a custard; let cool slightly and whisk back into the main batter.
Allow the batter to rest for another 2 to 4 hours until bubbles reappear on the surface, indicating the yeast is active again.
Heat a non-stick crepe pan or traditional mitad over medium-high heat and lightly wipe with an oiled cloth; the surface must be hot enough for water droplets to dance.
Pour the batter in a circular motion from the outside in to cover the pan; once the 'eyes' (holes) form and the surface looks dry, cover with a tight lid for 30-60 seconds to steam.
Remove the injera carefully using a flat basket or plate and let it cool completely on a clean cloth to prevent sticking before stacking.
