Injera (Ethiopian Bread)

Ingredients:

• 2 cups teff flour
• 2 cups water (more if needed)
• 1 tbsp active dry yeast (if needed)

Directions:

1. Mix the teff with the water and put a dry clean towel over the bowl. Let it stand until it starts to smell sour and get a little bit bubbly, which could take anywhere from one to three days.
2. If your teff doesn't get bubbly, or if you don't have a few days to wait for it, add the yeast about 1 hour before you're ready to make the injera. Stir and let stand until bubbly.
3. You may need to add some water after your teff batter has been sitting out for a while. It should not be thick, but should resemble the batter you would use for making crepes.
4. Heat a high-quality nonstick pan and spray it with a plain-oil cooking spray. Pour the batter into the pan and swirl it around until it covers the entire bottom of the pan, just as you would if you were making a crepe. Wait until you see bubbles come to the surface, about 1 or 2 minutes later. Now cover the pan and let the injera steam for another 2 or 3 minutes. Do not flip it over. When the top is firm, slide the injera from the pan and keep warm until ready to serve.