Injera Bread

Directions

1. 1
   Whisk together the flour, salt, and water. Depending on the teff flour used, you may need to add a touch more to create a batter similar to pancake batter consistency.
2. 2
   Pour the mixture into a jar, cover and let sit on the counter for 24 hours, until the batter is bubbly. Any dark liquid that rises to the top can be poured off and discarded.
3. 3
   Cook 4 ounces of batter on a well greased skillet or griddle. I prefer a well seasoned cast iron pan. The injera does not need to be flipped but should continue to cook on one side until the top looks dry and the edges curl a bit.
4. 4
   Transfer the injera bread to parchment paper and let cool. You can cook several off at once and store int he fridge for a few days before using.