Injera is a sourdough risen flatbread with a slightly spongy texture made using Teff and All Purpose Flour.
The evening before combine Sourdough starter with water and flour (Ingredients mentioned in For the Starter). Stir well, cover loosely and set in a warm place to ferment.
The next morning add 1 cups of water 1/2 cup of all-purpose flour /Maida and 1/2 cup of spelt flour, stir well, cover loosely and let ferment.
After few hours (4-5), if the batter is well fermented and bubbling then continue the next step else If you think the batter is not ready wait until next day. I waited till the next day as I wanted it to ferment more, or if you are in hurry you can add more instant flour or some baking powder. I would advise to wait.
The next day, my batter was well fermented, I added salt and the additional 1/4 cup of flour, to feed the starter. Stir well and let it sit for 1 hour.
After about one hour stir well and place a non-sticky skillet on the stove to heat at medium temperature.
After 3-4 minutes it should be done. The top should not be wet and the bread will start leaving the edges. It's done at that time.
Injera is cooked only on one side, but if you wish you can cook on the other side just for a min or so.
Cut into half or serve as is along with some spicy curry.