Injera

Prepare the Batter

In a large bowl, mix the teff flour, all-purpose flour, and salt.

Gradually add the water, whisking continuously until the batter is smooth and free of lumps.

Cover the bowl with a clean cloth or plastic wrap and let it sit at room temperature for 24-48 hours to ferment. The batter should develop a slightly sour smell and bubbles on the surface.

Cook the Injera

Heat a large non-stick skillet or griddle over medium heat. Lightly grease the skillet if needed.

Stir the batter well and pour about 1/2 cup of batter onto the skillet, spreading it in a circular motion to form a thin layer.

Cover the skillet with a lid and cook for about 2-3 minutes, or until bubbles form on the surface and the edges lift slightly. The injera should not be flipped.

Remove the injera and place it on a clean towel or plate to cool. Repeat with the remaining batter.

Serve

Injera is traditionally served as a base for various Ethiopian stews and dishes. Arrange the injera on a large platter and top with your favorite dishes.