This is the way injera is made in the US which is a little different from the way it is originally made in Ethiopia.
Ethiopian Cuisine Episode
From Etete Restaurant
· 1 pound teff powder
· 2 pounds self rising flour
1. Put the teff into a mixing bowl, gradually add water while stirring until you get a smooth batter (make sure there are no lumps).
2. -Leave the mixture for 3 days at room temperature.
3. -Change the water (the third day).
4. -Keep it for another 3 days until fermentation and carefully pour off the water
5. Blend the self rising flour with 2 cups of water and add it to the teff
6. Leave the mixture for 5 to 10 hours.
7. Heat a frying pan (metad)
8. -Pour ½ cup of the batter starting at the edge and going in circles toward the center.
9. -Cover and fry for 3 to 4 minutes (Do not turn over)
10. The rim of the injera will rise when it is done
11. -Remove immediately