Feb 24
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1/4 cup teff flour
3/4 cup all-purpose flour
1 cup water
Pinch of salt
Peanut or vegetable oil
Put the teff flour into a mixing bowl, and sift in the all-purpose flour. Slowly add the water, stirring to avoid lumps. Stir in the salt.
Heat a nonstick pan or lightly oiled cast iron skillet until a water drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.
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