Ethiopian Injera

Ingredients

• 2 cups teff flour
• 2 1/2 cups water, divided
• 1/4 tsp active dry yeast
• 1/2 tsp salt

Instructions

1. 1Whisk teff flour with 2 cups water and yeast into a thin batter.
2. 2Cover and let ferment at room temperature 2-3 days, until sour-smelling and bubbly.
3. 3Stir in remaining water and salt to thin the batter.
4. 4Heat a large non-stick skillet; pour batter in a spiral to cover the surface thinly.
5. 5Cover and cook until the surface is covered in bubbles and set, about 2-3 minutes — do not flip.
6. 6Slide out onto a towel-lined tray and repeat with remaining batter.

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