Injera is a naturally fermented, gluten free flatbread from Ethiopia that is made from teff flour and water. It is a long process but very rewarding. The crepe-like batter is cooked like a crepe and turned into a flavourful, tangy bread to serve with your favourite Ethiopian food. Injera is typically served with vegetables and/or meat on top where the bread is actually used as an eating utensil.
The object of the fermentation process is to achieve a liquid mixture (like a crepe batter) with a slightly pungent smell and a moderate increase in volume. This can take up to 3 days but could occur in 12 hours, depending on the humidity and temperature of the environment. Keep your eye and nose on the mixture to understand when it is ready. This recipe is how it worked for me in a relatively cool home with very low humidity.