vegan
gluten freeMix the batter
In a large bowl, whisk together Teff Flour and Fine Salt, then gradually whisk in the full amount of Water until the batter is smooth and very thin. It should pour like heavy cream and be a little looser than pancake batter; if it still feels stiff, whisk in a splash more water. Keep whisking until there are no dry pockets or lumps.
Ferment the batter
Cover the bowl loosely and let the batter rest at room temperature until it smells pleasantly tangy and looks bubbly on top, 24 to 48 hours. Do not seal it airtight; the batter needs room to breathe. If a little liquid separates on the surface, stir it back in before cooking.
Preheat the skillet
Set a large dry skillet over medium heat and let it heat through until a drop of batter sizzles as soon as it hits the surface.
Cook the injera
Stir the batter once, then pour in enough for one thin round and quickly tilt the pan to spread it out. Do not add oil and do not flip it; injera cooks on one side only. Cook about 2 minutes until the top is covered with tiny holes and the edges look dry, then cover the pan and cook 1 minute more until the surface is no longer wet and the flatbread lifts easily. Slide it onto a plate and repeat with the remaining batter, stirring the bowl between rounds if it thickens.
Serve warm
Stack the finished injera on a plate and keep them covered with a clean towel while you cook the rest, then serve warm.
