Injera (Ethiopian Sourdough Flatbread)

Ingredients

• 4 cups teff flour
• 4 1/2 cups water, plus more as needed
• 1/4 cup active injera starter (ersho) or plain yogurt
• 1/2 tsp salt
• Oil, for the pan

Instructions

1. 1Whisk teff flour and water together in a large bowl until smooth.
2. 2Stir in the starter, cover loosely, and let ferment at room temperature 2-3 days, stirring daily, until bubbly and sour-smelling.
3. 3Pour off the clear liquid that rises to the top and stir in salt, thinning with a little water to a thin pancake-batter consistency.
4. 4Heat a large non-stick or well-seasoned pan over medium heat and wipe with a little oil.
5. 5Pour batter in a spiral from the outside in to cover the pan in one thin layer.
6. 6Cover and cook until the surface is covered in small holes and looks set, about 2-3 minutes; do not flip.
7. 7Slide onto a clean towel to cool and repeat with remaining batter.

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