How To Make Injera

2 cups teff flour, brown or ivory , or substitute a portion of it with some barley or wheat flour
Note: If you’re new to making injera I recommend using a combination of teff and barley or wheat as 100% teff is more challenging to work with.
3 cups water
Note: This method involves wild yeast fermentation. See blog post for details about using commercial yeast as a starter (you’ll use about 1/4 teaspoon dry active yeast)