Use ivory or brown teff in this foolproof recipe for the classic Ethiopian flatbread.

Ingredients

• 3/4 cup tap water, at room temperature
• 1/3 cup (about 1 1/2 ounces) ivory teff flour
• 1 cup (about 4 1/2 ounces) ivory teff flour
• 1 cup tap water, at room temperature
• 1 teaspoon active dry yeast
• 1 to 2 tablespoons sparkling water, as needed

Directions

1. Prepare the Starter: On day 1, stir together water and teff flour in a 16-ounce glass jar until smooth and combined. Wipe sides of jar clean. Cover with a loose fitting lid, and store at room temperature (about 65°F to 70°F) for 3 days. (The Starter will have 2 distinctive layers; it’s okay if top of the Starter looks inky in color.)
2. Prepare the Injera: On day 4, stir 1 cup teff flour, 1 cup tap water, and yeast into jar with Starter; stir until smooth and no dry flour remains. Cover with a loose fitting lid, and let ferment at room temperature until almost doubled in size, 2 to 4 hours.
3. Heat a dry nonstick 10-inch skillet over medium-high. Stir sparkling water, 1 tablespoon at a time, into Injera batter in jar until you reach a crêpe batter-like consistency. Pour 1/4 cup batter into preheated skillet, quickly swirling to evenly coat bottom of skillet. Wait for a few bubbles (eyes) to form on surface of Injera, 10 to 15 seconds; cover and cook until steam accumulates on lid and Injera looks cooked through, about 1 minute. Remove lid, and cook until edges of Injera begin to curve up, and Injera easily slides off skillet, 30 to 45 seconds. Transfer Injera to a parchment paper-lined sheet pan. Wipe skillet and lid clean. Repeat process with remaining batter.