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Slowly add water to the teff flour while kneading to break up clumps.
Judge the thickness of the batter to be like thick hummus, using about 4 cups of water.
Flatten the top of the batter and add water to submerge it, then cover in an airtight container and let it sit for 5 days.
On the second day, clean the top layer by adding fresh water, agitating the surface, and dumping out the top layer of liquid.
A few hours before cooking, clean off the top layer again, whisk the batter, and add water until the desired consistency is reached.
Set a non-stick pan on high heat and whisk the injera batter.
Pour the batter starting from the outside edge of the pan, spiraling to the inside.
Cover with a lid when half of the injera looks cooked and let it cook for 30-60 seconds.
Remove the injera from the pan and let it cool down before serving.