Traditional injera

• Prep time: 15 minutes   
• Cook time: 30 minutes
• Fermentation time: 2-3 days
• Total time: 2 days 45 minutes
• Servings: 18 pieces   

Ingredients:

• 4 cups teff flour (or half plain, half rice flour)   
• 4 cups water
• 1 teaspoon salt   
• Vegetable oil or ghee for cooking   

Instructions:

1. Sift flour into a large bowl.
2. Gradually add the water, mixing gently with a wooden spoon until it reaches a slightly thicker than usual crepe batter consistency. You may not need all the water.
3. Cover with parchment paper and let the batter sit for 2-3 days on your kitchen counter. This is where the batter will ferment, and at the end of it, you'll get a sour smell, much like sourdough.
4. Scoop out any liquid floating at the top, and any off-color foam (like a little yellow). Add the salt and stir to combine.   
5. Grease your griddle or large frying pan and bring to medium heat. Using a ladle, pour a thin layer of the batter. Tilt the frying pan to allow the batter to spread and coat the bottom of the pan.   
6. Cook until you see air pockets or holes appearing (about 30 seconds). Then cover the skillet and cook for another minute. There will be lots of steam and you'll see that the injera is beginning to curl along the edge.   
7. Slide the injera onto a large plate (caution: using a spatula may tear it).