Injera (Ethiopian Flatbread)

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1. 1Step 1: In a bowl, combine the teff flour, all-purpose flour, and yeast. Add 3 cups of warm water (105 F) and whisk until smooth. Cover the bowl with a lid and let it sit in a dry area for 2 to 3 days to ferment.
2. 2Step 2: Carefully pour off and discard the water that has risen to the top of the batter. Add the salt and mix with a spoon.
3. 3Step 3: Boil 1 cup of water in a small pot over medium heat. Pour 1/2 cup of the batter into the boiling water. Cook for 1 to 2 minutes, stirring vigorously, making sure there are no lumps.
4. 4Step 4: Let the cooked batter cool to room temperature. Scoop it into the uncooked batter and mix until smooth.
5. 5Step 5: The batter should be about the consistency of crepe batter. Add 1/4 cup of water to get the right consistency; you may need more or less depending on how much water was poured off.
6. 6Step 6: Cover the bowl and let the batter sit for 30 minutes to 1 hour, or until a lot of bubbles form at the top.
7. 7Step 7: Heat a crepe/flatbread pan over medium heat. Pour 1/2 cup of the batter in a circular motion onto the pan, starting at the center and working outward.
8. 8Step 8: Cook until the edges become firm and a lot of bubbles form at the top, about 30 seconds.
9. 9Step 9: Cover the pan with a lid (or aluminum foil dome that doesn't touch the batter) and cook for about 45 seconds.
10. 10Step 10: When ready, the injera will be firm throughout with bubbles on top.
11. 11Step 11: Carefully slide the cooked injera onto parchment paper to cool.
12. 12Step 12: Repeat with the remaining batter.