Injera

Instructions

1. 1 Mix teff flour and water in a large bowl, cover loosely with cloth, and let ferment at room temperature for two to three days.
2. 2 The batter is ready when it smells pleasantly sour and bubbles form on the surface, similar to pancake batter consistency.
3. 3 Heat a large non-stick pan or mitad over medium heat, lightly oil the surface.
4. 4 Pour batter in a thin spiral from the outside edge inward, cover and cook for two minutes until holes form on the surface.
5. 5 Do not flip. The injera is done when the top is set and the edges lift easily from the pan.
6. 6 Stack cooked injera on a plate with parchment between layers, and serve as the base for stews and sides.