First thing to let one know, unless you have Injera in Ethiopia, it is hard to replicate the authentic recipe which is basically teff flour and water and natural yeasts to produce a fermented batter. The bread is cooked on a special grill ( mitade ) and poured on with a circular motion to produce a crepe like bread. Read more . . Lots of recipes on the Net. However you should try to achieve a thin flat spongy soft crepe like quality. I used a non stick crepe pan, cooking only one side. Injera crepes have a flat side and a spongy side. These taste best fresh and I learned from experience they can dry out quickly and in my opinion freeze and thaw poorly. They are often brown in color ( teff ranges from white to red varieties ) and those white ones are often made with white teff flour which is very hard to find. Also they are tricky to make since Teff although high in protein lacks gluten are are great for gluten free diets,.White flour ( has gluten ) is often added to the Americanized recipes as they are easier to prepare The following recipe is an adaptation of a few recipes