Injera is the spongy sour stuff on which Ethiopian food is served. It is made by fermenting teff flour, then frying it like a crepe. Teff is the world's smallest grain, and it grows wildly in Ethiopia's highlands.
I set up 3 experimental mixtures for injera bread:
1) 1/2 cup pure teff flour
2) 1/4 cup teff flour + 1/4 cup all-purpose wheat flour
3) 1/4 cup teff flour + 1/4 cup whole-wheat flour
I mixed in 1/2 cup of warm water with each, and left them covered with a damp towel in a warm spot for 24 hours. After that, I sealed each container with a lid and let them sit for another 2 days until I could see bubbles forming and it smelled fermented. Sealing the containers prevented the mixtures from drying out and also kept them from stinking up my apartment (learned this the hard way on the first attempt).
The frying turns out to be tricky. I realized that the mixture needs to be watered down a bit so that it spreads out thinly in a hot pan before solidifying. Too much water, however, is also a problem because the batter loses elasticity and can't form bubbles. A good medium is probably 1/4 to 1/3 cup of water per 1 cup of fermented mixture.
Salt was added to each mixture after fementation; I was afraid that salt would postpone or dampen the process.
The tastiest mixture was the 3rd, with whole wheat flour. The all-purpose mix was a close second, and pure teff was oddly lacking. Next time I will try using more flour than teff and see what happens.