Ethiopian Injera with Teff Flour

Instructions:

1. Combine 250g teff flour and 710ml filtered water in a glass bowl; stir until smooth and cover with a breathable kitchen towel.
2. Leave the bowl at room temperature for 3 to 5 days until a layer of water separates on top and the aroma is pleasantly sour and pungent.
3. Discard the excess water on top or stir it back in for a thinner consistency, then stir in 3g salt.
4. If the batter is too thick, whisk in 2 to 4 tablespoons of warm water until it reaches the consistency of a thin crepe batter.
5. Heat a non-stick skillet over medium-high heat without oil.
6. Pour the batter in a spiral motion, starting from the outside edge and moving toward the center.
7. Wait for small bubbles (the 'eyes') to form across the entire surface, then immediately cover the pan with a tight-fitting lid for 45 to 60 seconds to steam the top.
8. Once the edges lift slightly and the surface is set and no longer wet, slide a spatula under the edge and gently lift the injera onto a wire rack.
9. Allow the bread to cool completely on the wire rack before stacking to prevent sticking and preserve the airy texture.