Instructions

1. In a large mixing bowl, combine the teff flour and water. Stir until well combined and the batter is smooth.
2. Cover the bowl with a clean cloth, allowing the batter to ferment at room temperature for 24-48 hours. During this time, the batter should become bubbly and acquire a slightly sour taste, which is characteristic of Injera.
3. After the fermentation process, stir in the salt into the batter.
4. Preheat a non-stick skillet or a traditional Ethiopian Mitad (griddle) over medium heat.
5. Lightly grease the skillet or Mitad with vegetable oil.
6. Pour a ladleful of the batter onto the heated surface, quickly swirling it around to form a thin, circular pancake.
7. Let the Injera cook for about 2 minutes, or until the edges start to lift and the surface is studded with tiny holes, similar to a pancake.
8. Gently remove the Injera from the skillet or Mitad, repeating the process until all the batter is used.
9. Stack the cooked Injera on a plate, covering them with a clean cloth to keep them soft and pliable until serving.
10. Serve your homemade Injera with traditional Ethiopian or Eritrean stews, salads, or any dish of your choice.