Step 1: Prepare the Batter

• In a large mixing bowl, combine the teff flour and water.
• Stir well until you have a smooth, pourable batter. The consistency should be similar to pancake batter.
• Add the salt to the batter and mix thoroughly.

Step 2: Ferment the Batter

• Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment at room temperature for 24-48 hours.
• This fermentation process gives injera its characteristic tangy flavor.
• After fermentation, the batter should be slightly bubbly and have a sour smell.

Step 3: Cook the Injera

• Heat a non-stick skillet or a large injera pan over medium heat.
• Lightly grease the skillet with oil using a paper towel.
• Pour a ladleful of the batter onto the skillet, swirling it around to spread it thinly and evenly.
• Cover the skillet and cook the injera for 1-2 minutes until the surface is covered with small holes and the edges start to lift.
• Remove the injera from the skillet and let it cool on a plate.
• Repeat the process with the remaining batter, greasing the skillet as needed.

Step 4: Serve and Enjoy

• Serve the injera warm with your favorite Ethiopian stews and dishes, such as doro wat (chicken stew) or misir wat (spicy lentil stew).
• Use the injera to scoop up the stews and enjoy the delicious flavors of Ethiopian cuisine.