- 4 cups teff flour (about 20 ounces)
- 5 cups water
- 1 1/2 teaspoons salt
How to make this recipe
In a large bowl, whisk the teff flour with the water until a smooth batter forms. Cover the bowl with plastic wrap and let stand at room temperature overnight; the batter will be slightly foamy.
Heat a 12-inch nonstick skillet over high heat. Whisk the salt into the batter. Ladle 3/4 cup of the batter into the skillet; swirl to coat the bottom with batter. Cook over moderately high heat until the <em>injera</em> just starts to bubble, about 30 seconds. Cover the skillet and cook for about 30 seconds longer, until the <em>injera</em> is cooked through and the surface is slightly glossy. Invert the skillet onto a work surface, letting the <em>injera</em> fall from the pan. Repeat with the remaining batter.