• 2 cups Teff flour 
• 2 cups self-rising flour, Rice or Barley flour
• 5 cups Luke warm water

1. In a large bowl mix 2½ cups of water with 2 cups Teff flour.
2. In a blender mix self-rising or other flour and 2½ cups water, then, pour mixture into a second bowl.
3. Cover both bowls and leave them for 2-3 days until fermentation begins and water has risen to the top of each mixture.
4. Carefully pour off the water that now cover the mixtures.
5. Combine the two mixtures in one bowl, cover and let the mixture stand for 2 hours until it rises.
6. In a larger bowl thin the mixture with a Luke warm water by hand or preferably by a blender. This could make it it a thinner, better, easier to be pured on to the skillet.
7. Pour the batter evenly to form a thin layer over the surface of a large heated skillet. The skillet temperature should be 450 F.
8. Cook mixture until a spongy, crepe-like bread is formed, or for 1 minute. Remove from heat and allow it to cool.
9. Place food on Injera and arrange folded Injera around edges of serving dish.

Note: It is not unusual to loose few Injeras before one achieves the right look and size. We have found that using the same pancake skillet with a cover yields the best Injeras.  It is best not to use the skillet for other purposes other than Injera or pancake.