Step 1

In a blender add 4 cups water and 1 cup teff flour. Blend on slow initially just to combine ingredients. Use a rubber spatula if necessary to scrape the dough from the sides of the blender. Test the teff by rubbing a bit of wet dough between your fingers. In the beginning, it feels grainy like a fine, wet sand. Turn blender up gradually until on high speed. Blend for one to two minutes. You can tell when the teff is ready when it is no longer very grainy. It will never be perfectly smooth but will be much less grainy than in the beginning.

Step 2

Add all-purpose flour. Blend on low to combine. Turn off blender and scrape sides. Resume mixing on high only long enough to remove lumps, 15 to 30 seconds. Do not over-blend. (This will overdevelop the gluten in the flour and will result in a rubbery texture.)

Step 3

Add sourdough starter and blend to combine. While the blender is still running, add baking powder and cornstarch. Gradually increase speed to high and blend for 30 seconds.

Step 4

Allow batter or "leet" to rest for 15 minutes.

Step 5

Heat a non-stick skillet with a lid on high heat. It is ready when a drop of water on the surface of the skillet sizzles and burns off quickly.

Step 6

Pour 1/2 to 3/4 cup batter into the hot pan and tilt the pan on all sides unit the batter spreads evenly across the bottom of the pan. The amount of batter you use depends upon the size of your pan. I use a 12" flat-bottom skillet with straight sides with a lid.

Step 7

Cook on high heat for 15 seconds or until holes form on the top of the pancakes and the batter begins to firm. Cover and continue cooking until the edges of the pancake begin to lift from the sides of the pan and begin to curl. Depending on the heat of your stove, the entire process should take 1 1/2 to 3 minutes. As moisture accumulates on the inside of the lid, wipe it off with a paper towel or a clean cotton cloth so the moisture does not drop onto the injera and cause gummy spots. The pancake should be filled with little holes the Ethiopians call "eyes". The injera should also easily slide in the pan when shaken.

Step 8

Slide onto a clean cloth on a countertop or table. I like to use flour sack towels (I also use one for wiping the moisture from the pan's lid). While the injera is cooling begin another in exactly the same manner. When the injera has cooled completely, you may stack them on top of each other. The injera must be completely cooled, not room temperature but rather cool to the touch, before they are stacked. Otherwise they will stick together and become unusable.

Step 9

This recipe should make eight to ten 12-inch injeras, depending on how thick you make them. One should be used as a the plate for Ethiopian stews. The rest should be rolled up like cigars and served on the side. These will be used to eat the stews by pinching the stews between pieces of injera. Then just pop it into your mouth! No utensils, no problem!