Traditional Ethiopian food is famous for hot spicy food served on top of soft pancake-like bread called injera. True injera is made from a very nutritious grain called teff. Unfortunately, it is hard to make the perfect Injera at the first attempt. There are a number of different recipes to make injera and none have a solid formula. A number of factors can alter the quality of injera such as the temperature of the grill, the type of grill (mitad), the temperature of the dough during fermentation, quality of the flour, ways of mixing the dough, etc.
5 pounds self rising flour
1 pound teff
1 pound corn flour
1/2 gallon water (till medium thickness)
Remix the dough; if too thick add more water till dough is runny (medium thickness). Pour dough on grill in rotating motion. Let cook approx. 30 sec - 1 min. and remove by grabbing one end with both hands. Let cool to room temperature before serving. If you see the eyes and it feels spongy, then its right.