How to make authentic Ethiopian injera, a fermented sourdough flatbread.
What you will need
2 cups teff flour (can useivory teff flour or brown teff flour, or substitute a portion of it with some barley or wheat flour)
3 cups water
Note: This method involves wild yeast fermentation. See blog post for details about using commercial yeast as a starter, you'll use about ¼ teaspoon dry active yeast.