Injera Bread

2 C warm water (110°F)
1 t sugar
1 t active dry yeast
1 C teff flour
1 C all purpose flour
1/2 t kosher salt

In a medium-size mixing bowl, dissolve the sugar and yeast in the warm water. Let the yeast mixture sit for about 5 minutes to allow the yeast to dissolve and become active.

Slowly add the teff flour, all purpose flour, and salt to the yeast mixture, whisking constantly. Whisk the batter vigorously for 2 minutes. Cover with plastic wrap and let rise in a warm place for 1 hour. At this point, the batter can be refrigerated for several hours or overnight.

Heat a 10 inch, well-seasoned cast iron or nonstick skillet over medium heat. When the skillet is hot, drizzle with a small amount of oil and spread the oil evenly over the surface of the skillet. Stir the batter, then pour 1/2 cup of it on the hot skillet. Quickly tilt the pan to evenly distribute the batter in a large circle.

Cover the pan with a lid and cook for 2 minutes, then remove the lid (lift quickly to avoid dropping condensed drops of moisture onto the injera and wipe the inner lid dry between injera). Cook for another few seconds, until the top surface is dry and springs back to the touch. The top should be covered with bubbles and the bottom should be lightly golden. Run a spatula around the edges of the injera, then lift and place on a plate to cool. Repeat with the remaining batter. Serve at room temperature.

From Vegan Lunch Box