Units Scale

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.