Injera is a traditional fermented "bread" from Ethiopia and made from the ancient grain teff. I love to top injera with fried eggs and some cultured vegetables,or over with a salad and grilled chicken. Use injera in place of wheat tortillas. *Some folks may have trouble cooking the injera if not done in a well seasoned cast iron pan. —Frank Giglio
Whisk together the flour, salt, and water. Depending on the teff flour used, you may need to add a touch more to create a batter similar to pancake batter consistency.
Pour the mixture into a jar, cover and let sit on the counter for 24 hours, until the batter is bubbly. Any dark liquid that rises to the top can be poured off and discarded.
Cook 4 ounces of batter on a well greased skillet or griddle. I prefer a well seasoned cast iron pan. The injera does not need to be flipped but should continue to cook on one side until the top looks dry and the edges curl a bit.
Transfer the injera bread to parchment paper and let cool. You can cook several off at once and store int he fridge for a few days before using.