Ingredients

• Teff flour (ivory or brown) 500 g
• Lukewarm water, for the batter 750 ml
• Ersho (liquid starter from a previous batch), or 1/4 tsp dry yeast in 60 ml water 60 ml
• Water, for the absit 250 ml
• Salt 1/2 tsp
• Vegetable oil, for wiping the pan 1 tbsp

Instructions

1. 1

   In a large bowl, whisk the teff flour with the lukewarm water and the ersho or yeast mixture into a smooth, thin batter, cover loosely and leave at room temperature (20-25C) for 2-3 days until bubbly and sour.

2. 2

   Pour off the yellowish liquid that collects on top (about 150 ml) and stir the batter well.

3. 3

   For the absit, bring the 250 ml of water to a boil in a small pan, whisk in 1 cup (240 ml) of the batter and cook for 2-3 minutes, stirring, until it thickens like porridge.

4. 4

   Let the absit cool until lukewarm, stir it back into the batter with the salt and leave for 30-60 minutes until bubbles rise again; the batter should be as thin as crepe batter.

5. 5

   Heat a large nonstick pan or mitad over medium-high heat and wipe it lightly with an oiled paper towel.

6. 6

   Pour a ladle of batter in a spiral from the edge to the center to cover the pan thinly, wait until holes appear over the surface, then cover and cook for 1-2 minutes, until the top is dry and the edges lift; do not flip.

7. 7

   Slide each injera onto a cloth to cool without stacking until they stop steaming, then serve with wat stews spooned on top.