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Stir together 2 Cups of teff flour and whey and water in a non reactive bowl/ glass jar. Add in the yeast and mix to combine.
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Cover with a lid and leave in a dark closet for at least 24 hours.
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Check the mixture for a risen, cracked, or bubbly surface which will tell you that your batter is ready.
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When you are ready to make Injera, add the salt and and the remaining 1 C teff flour. Add water to make a pourable batter - like the pancakes and let it rest for another 20 to 30 minutes.
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Heat a griddle/ pan to medium heat and lightly coat with oil. Pour about 1/2 to 3/4 C of the batter into the pan until the entire surface is evenly covered, about ΒΌβ thick. Cover with a lid and cook for 2- 3 minutes. Cook only on one side without flipping it over.
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Slide the injera out of the pan with a spatula and repeat the process using the rest of the batter.