Injera

Combine teff flour with water in a large bowl, stir well to form a smooth batter, and add a pinch of salt. Cover loosely with a cloth and allow the batter to ferment at room temperature for 2 to 3 days until it smells pleasantly sour and small bubbles appear on the surface.

After fermentation, stir the batter and check its consistency — it should resemble a thin pancake batter that pours easily. If the batter is too thick, gradually whisk in small amounts of water until the desired pourable consistency is achieved.

Heat a large non-stick skillet or traditional mitad (clay griddle) over medium-high heat until it is evenly hot. Lightly brush the surface with a small amount of oil using a paper towel or cloth.

Pour a ladleful of batter onto the center of the skillet and quickly swirl the pan in a circular motion to spread the batter into a large, thin, even round roughly 12 inches in diameter.

Cook the injera uncovered for about 1 minute, watching as bubbles form and the surface becomes covered with the characteristic porous holes. Do not flip the injera — it is cooked on one side only.

Once the edges begin to lift slightly and the surface appears fully set with no wet batter remaining, carefully slide the injera off the pan onto a clean flat surface or plate.

Repeat the oiling, pouring, and cooking process with the remaining batter, adjusting the heat as needed to prevent burning. Stack finished injera loosely, allowing each one to cool slightly before stacking.

Serve the injera at room temperature as a base and edible utensil, topping it with stews, lentils, or other traditional accompaniments. Leftover injera can be stored wrapped in a clean cloth at room temperature for up to two days.