- Mix ground teffs and sorghum flour with the water and let stand in a bowl covered with a dish towel at room temperature until it bubbles and has turned sour; This may take as long as 3 days, although I had success with an overnight fermentation; The fermenting mixture should be the consistency of a very thin pancake batter.
- Stir in the salt, a little at a time, until you can barely detect its taste.
- Lightly oil an 8 or 9 inch skillet (or a larger one if you like); Heat over medium heat.
- Pour in enough batter to cover the bottom of the skillet. About ¼ cup will make a thin pancake covering the surface of an 8 inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air (this is the classic French method for very thin crepe).
- Injera is not supposed to be paper-thin so you should use a bit more batter than you would for crepes, but less than you would for pancakes.
- Cook briefly, until holes form in the injera and the edges lift from the pan; Do not let it brown, and don’t flip it over as it is only supposed to be cooked on one side.
- Remove and let cool. Place plastic wrap or foil between successive pieces so they don’t stick together.