Injera, the spongy Ethiopian flatbread, is made from teff flour, a gluten-free grain. Begin by fermenting the teff flour batter overnight to develop its distinctive tangy flavor. Combine one part teff flour with two parts water and allow the mixture to sit covered for 24-48 hours in a warm place. After fermentation, the batter should be thin, resembling pancake batter. Heat a non-stick skillet or a special injera pan over medium heat. Ladle the batter onto the skillet, swirling it around to create a thin, crepe-like layer. Cover and cook until the edges lift and bubbles form on the surface, typically for 1-2 minutes. Avoid flipping the injera; it cooks only on one side. Once done, remove and stack the injera to keep them soft and pliable.