Overnight Injera

• 2 cups teff flour
• 1/2 cup gluten-free flour mix (without leavening added)
• 2 tsp. active dry yeast
• 1 pinch ground fenugreek
• 1 pinch ground cumin
• 1/2 tsp. salt
• 1 Tbs. honey, optional

1. Whisk together teff, gluten-free flour mix, yeast, fenugreek, and cumin in large bowl.
2. Stir in 2 1/2 cups warm water.
3. Cover bowl with kitchen towel, and let stand 12 to 24 hours at room temperature, or until top is bubbly and mixture smells yeasty.
4. (Mixture will separate into 3 layers: a top and bottom starter, and a watery layer in the middle.)
5. Stir in salt and honey, if using.
6. The batter should resemble very thin pancake batter; add more water to thin, if necessary.
7. Heat large nonstick skillet over medium heat.
8. Pour 1/3 cup batter into skillet, tilting to spread batter into large round thats thicker than a crepe but thinner than a pancake.
9. Cover; cook 1 minute, or until top of injera is covered with bubbles.
10. Loosen edges with spatula, and transfer to plate.
11. Cover to keep warm.
12. Repeat with remaining batter.
13. Serve warm.

flour, flour, active dry yeast, ground fenugreek, ground cumin, salt, honey

Taken from www.vegetariantimes.com/recipe/overnight-injera/ (may not work)