Authentic Injera (Ethiopian Flatbread)

2 cups teff flour, brown or ivory , or substitute a portion of it with some barley or wheat flour

note: 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 distilled water (fluoride and chlorine will both interfere with the fermentation process)

note: Note: This method involves wild yeast fermentation. See blog post for details about using commercial yeast as a starter (you'll use about ¼ teaspoon dry active yeast)

Directions at daringgourmet.com

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