Injera

Directions

1. 1
   In a large bowl, whisk the teff flour with the water until a smooth batter forms. Cover the bowl with plastic wrap and let stand at room temperature overnight; the batter will be slightly foamy.
2. 2
   Heat a 12-inch nonstick skillet over high heat. Whisk the salt into the batter. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Cook over moderately high heat until the
3. 3
   just starts to bubble, about 30 seconds. Cover the skillet and cook for about 30 seconds longer, until the
4. 4
   is cooked through and the surface is slightly glossy. Invert the skillet onto a work surface, letting the
5. 5
   fall from the pan. Repeat with the remaining batter.