Combine all of the ingredients in a container and add water until the consistency of the batter is somewhere between that of pancakes and crepes, then whisk together until there are no more lumps.
Cover the top of the container with cloth, then secure with a rubber band and let sit at room temperature. For the next 1-3 days, watch for signs of fermentation.
Remove the cloth. If you can see small bubbles rising to the top, the batter is ready to use.
The consistency of the batter should be somewhere between that of pancakes and crepes. Use a non-stick frying pan and pour in the batter.
Cover with a lid as soon as you pour the batter in the frying pan. Wait about 30 seconds, and steam will start to rise.
Without flipping them like pancakes, wait for the raw white batter on top to cook, and the edges of the pancake to curl, then use a spatula and your hand to lift it off the pan.
You only need to cook one side. If you make a lot and stack them up, they will become moist. I store mine in a plastic bag until they're ready to serve.
Serve them with a variety of curries or salads as topping. The photo shows the injera cooked at the standard size.
Story Behind this Recipe
I became hooked on the injera and wat (Ethiopian curry) that my colleague would always give me. Now, it's become an essential part of my meals, in addition to rice. Like a sour crepe, this sponge-like bread absorbs the soup of the curry, making it delicious.
Teff is a fine grain from Ethiopia that resembles buckwheat flour. In the U.S., you can order it online. This is also delicious made without any teff flour. Timing is important; if you let it stand too long, the batter will stick to the frying pan and the taste will become foul. Be sure to carefully watch the degree of fermentation.