Ingredients:
1 cup teff flour
1 cup all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1 tsp salt
1 3/4 cup warm water
Instructions
In a large mixing bowl, combine the teff flour, all-purpose flour, yeast, sugar, and salt.
Slowly add the warm water to the dry ingredients and mix until a smooth batter forms.
Cover the bowl with a kitchen towel and let the batter ferment in a warm place for 24-48 hours.
Heat a non-stick skillet over medium-high heat.
Once the skillet is hot, ladle about 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom of the skillet.
Cook the injera for 1-2 minutes on each side, or until bubbles form on the surface and the edges start to curl.
Remove the injera from the skillet and repeat the process with the remaining batter.
To serve, place the injera on a platter and top it with a variety of stews and vegetables. The injera can also be rolled or folded and used as a utensil to scoop up the food.
