Instructions

1. Add water and teff flour to a blender and blend well.
2. Add all-purpose flour and blend to combine.
3. Add sourdough starter and blend until combined.
4. Pour batter into a bowl and allow to rest until bubbles form on surface (approximately 30 minutes to 1 hour).
5. Stir in baking powder and cornstarch until well combined.
6. Heat a non-stick pan or griddle over medium-high heat (about 400°F/200°C).
7. Pour about 1/2 cup batter into center of pan and immediately tilt and rotate to spread into large thin circle about 12 inches in diameter.
8. Cook WITHOUT flipping for about 2-3 minutes until edges curl slightly and surface develops characteristic holes and spongy texture.
9. If using a clay plate (mitad), follow same cooking method.
10. Transfer to plate and repeat with remaining batter.
11. Stack finished injeras. Serve still warm.