Injera

In a large bowl, mix 300 g of teff flour with 600 ml of cold water until you get a smooth, lump-free batter. Cover the bowl with a clean cloth, but not airtight.

Leave the batter at room temperature, about 22–26 °C, for 24 hours, stirring it every 8 hours. After a day, pour in another 100 ml of water and mix well.

Cover the bowl again and let it ferment for another 48 hours. The finished batter should have risen, be covered in bubbles, have a distinct sour aroma, and show a thin layer of liquid on top.

Carefully pour off the liquid on the surface, add the remaining 100 ml of water, and stir. Scoop out about 150 ml of the batter into a small saucepan and heat it over low heat for 2–3 minutes, stirring constantly, until it thickens.

Let the thickened batter cool for 10 minutes, then return it to the bowl and whisk it in thoroughly. Cover and set aside for another 6 hours to let fermentation resume and bubbles reappear on the surface.

Heat a large nonstick skillet over medium-high heat and lightly grease it with 1 tbsp of vegetable oil. Pour in about 80–100 ml of batter, swirling it from the edges to the center to form a thin flatbread.

Cover the skillet with a lid and cook for 2–3 minutes without flipping: the surface should become covered with characteristic little holes, and the edges should dry out. Transfer the injera to a plate, cover with a clean cloth, and repeat with the remaining batter; serve with hearty Ethiopian stews.