In a bowl combine teff flour and water and mix well. Cover and allow it to sit for 2-3 days. Do not stir the batter while fermenting.
After 2-3 days, discard the water on the top. Remove any black spots on the batter.
Germinization
Take half a cup of the fermented batter and keep it aside. In a small saucepan, bring one cup of water to boil. Stir the half cup of the Injera batter and whisk it consistently until thickenedby gradually adding one cup of water.
To check, if it is cooked add 1/4 tsp of batter in 1 cup of water. If it is not dissolving or not sticking then remove and allow it cool.
Then, shift to the original fermented batter by diluting with one additional cup of water. Seal the batter with the lid.
The consistency of the batter should be thinner than the pancake batter. Add salt and adjust water accordingly.
Cooking Injera
Grease oil on a hot iron skillet. Pour half cup of the batter from the outer circle to the inside or pour the batter in the middle of a nonstick pan. Then swirl quickly moving around the circle to coat the bottom of the pan.
Cook until the Injera has bubbles on the top for about 30 seconds. Cover the skillet with a lid, and let it cook for 2 more minutes.
Remove the lid and transfer the Injera to the plate.
Repeat with the remaining batter.
Notes
Add 1/2 teaspoon of baking soda to the batter if needed before cooking.
Use parchment paper in between the Injera's to prevent sticking.