Here's the recipe:
1. Mix ground teff with 3 1/2 cups water and let stand in a bowl covered with a dish towel, at room temperature, until it bubbles and has turned sour. This may take as long as 3 days. The fermenting mixture should be the consistency of pancake batter (which is exactly what it is).
2. Stir in salt, a little at a time, until you can barely detect the taste.
3. Lightly oil your largest skillet. Heat over medium-high heat. Then proceed as you would with a normal pancake or crepe. Pour in enough batter to cover the bottom of the skillet. About 1/4 cup will make a thin pancake covering the surface of an 8-inch skillet if you spread the batter around immediately by turning and rotating the skillet in the air. This is the classic French method for very thin crepes. Injera is not supposed to be paper thin so you should use a bit more batter than you would for crepes, but less than you would for a flapjack. It should be about 1/3 inch thick.
4. Cook briefly, until holes form in the injera and the edges lift from the pan. Remove and let cool.
Yields 10 to 12 injeras.
A couple of "Ferengies" (foreigners) enjoying a delicious meal of Wat and Injera on a traditional Masab (basket table)