Ingredients
- 2 cups teff flour
- 3 cups lukewarm water, divided
- 1/2 tsp kosher salt
- Vegetable oil as needed
Method
- Whisk the teff flour with 2 1/2 cups of the water into a smooth, thin batter in a large glass or plastic bowl.
- Cover loosely with a towel and leave at room temperature for 2 to 3 days, stirring once a day, until bubbly and pleasantly sour. Pour off any dark liquid that collects on top.
- On cooking day, boil the remaining 1/2 cup water, whisk in 1/2 cup of the batter and stir until it thickens like pudding, about 2 minutes. Cool it slightly and stir it back into the batter with the salt.
- Let the batter rest 30 to 60 minutes until bubbles rise again. It should be thinner than pancake batter.
- Heat a 12-inch nonstick skillet over medium heat and wipe it with a little oil.
- Pour about 1/2 cup batter in a spiral from the outside in, tilting to fill gaps, and cook until the top is covered in holes and looks dry, about 2 minutes. Cover for 30 seconds to steam, and don't flip.
- Slide each injera onto a clean towel to cool before stacking.
Notes
All-teff injera is naturally gluten-free, but many restaurant versions blend in wheat or barley flour, so ask before serving guests with celiac disease.
Warm kitchens ferment faster; in winter it can take 4 days.
Makes about 10. Wrap cooled injera in plastic and keep at room temperature for a day or refrigerate for 3 days.