Add Teff flour to a large mixing bowl with all-purpose flour, yeast, and salt. Next, splash on the water – enough to make it almost runny, somewhat closer to crêpe batter than pancake batter. Whisk together and let sit, covered, until bubbly and sour smelling – a day or two.

Pour off the blackish liquid that floated to the top of the mixture. Whisk the remaining batter smooth again. Next, boil a cup of water.

Ladle in a half cup of the batter and whisk continually until thick and the mixture resembles toffee pudding.

Let cool until lukewarm and then whisk vigorously into the Teff batter. This cooked mixture gives the teff batter the structure needed for the air pockets to form in the finished pancake.

Again, make sure the mixture is almost runny, between the consistency of crêpe batter and pancake batter. Add water if needed. Let the resulting mixture rest for about 30 minutes. Wait for the bubbles to form.

Preheat the largest nonstick pan you have over medium heat. Ladle the batter into the pan. Traditional Injera will be a foot and a half round.

Swirl the batter around to completely coat the pan with a thin layer.

Cover loosely with a large piece of foil, or a lid – but leave the lid cracked so steam can escape.

Cook until the surface of the injera dries out and is full of little holes. Also, when ready, the edges will curl.

Carefully transfer the injera to a towel to cool. Once cooled, you can stack the injera as needed.