Injera

Directions

1. 1
   In a large bowl, whisk the teff flour with the water until a smooth batter forms.
2. 2
   Cover the bowl with plastic wrap and let stand at room temperature overnight; the batter will be slightly foamy.
3. 3
   Heat a 12-inch nonstick skillet over high heat.
4. 4
   Whisk the salt into the batter.
5. 5
   Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter.
6. 6
   Cook over moderately high heat until the injera just starts to bubble, about 30 seconds.
7. 7
   Cover the skillet and cook for about 30 seconds longer, until the injera is cooked through and the surface is slightly glossy.
8. 8
   Invert the skillet onto a work surface, letting the injera fall from the pan.
9. 9
   Repeat with the remaining batter.
10. 10
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11. 11
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