Ethiopian Injera

Ingredients:

• 3 cups teff flour
• 4 cups water
• 1/4 cup self-rising flour
• 1 teaspoon salt
• Oil for greasing

Instructions:

1. In a large bowl, mix together the teff flour and water until combined.
2. Cover the bowl with a cloth and let the mixture sit for 12-24 hours at room temperature to ferment. The mixture will start to bubble and have a tangy smell.
3. After fermenting, add the self-rising flour and salt to the mixture and stir until well combined.
4. Heat a non-stick skillet or injera pan over medium heat. Lightly grease the pan with oil using a paper towel.
5. Pour about 1/4 cup of the batter onto the skillet and use a circular motion to spread the batter evenly into a thin, pancake-like shape.
6. Cook for 1-2 minutes until bubbles form on the surface and the edges start to lift up.
7. Using a spatula, carefully flip the injera and cook for an additional 30 seconds.
8. Repeat with the remaining batter.
9. Serve the injera warm as a base for