Same day gluten-free "injera" recipe

The prerequisite pre-recipe preamble: I struggled for a long time to make decent injera, those delicious spongy crepes/pancakes. While I'm a decent baker, every recipe I found for authentic injera called for many days of fermentation, with steps in between, and after investing so much time in making them I'd often hit disaster when it came time to cooking them. They'd stick, or be flat, or just taste terrible. Maybe I had the wrong wild yeast in the air or cooking surface or...I dunno. Many times I wish I'd had an Ethiopian grandmother I could ask for advice. Sadly, I only had YouTube, and no one to tell me what i was doing wrong.

As I read more, I learned that the injera that I knew from eating at Ethiopian restaurants might not be authentic after all, since restaurants often use wheat flour and add salt. So...it's possible the results I was getting was in fact more authentic than , but just not to my western tastes. Having never been to Ethiopia, I just don't know.

I tried adding wheat flour, but my results were still hit or miss, and since my wife avoids gluten this was a non starter.

Long story short: I created a recipe that seems to work every damn time (well, the two times I've tried it) and which is relatively simple. Take a look, then go make it!

Step 1:

Combine in a bowl:

1 cup teff flour

1 cup tapioca flour

2 cups warm water

1 tablespoon dry yeast

1/2 tsp salt

1 tablespoon apple cider vinegar

Step 2

Combine in a pot:

1/2 cup teff flour

3 cups water

Cook on medium heat until thick while stirring, then let cool.

Step 3

Mix the contents of the pot into the bowl until smooth. Let set until bubbly, maybe 90 minutes or so.

It should be crepe-batter thinness. If it's too thick, then I really did forget to write down the extra cup of water I might have added in step 2, and I will edit this recipe.

Step 3

Heat up your nonstick electric griddle to 450F. Put your batter into a container with a pouring spout. For each injera, pour slowly in a spiral (I go outward in), filling in any gaps as necessary.

Cook until the lighter spots on top disappear - about a minute - then put the lid on and cook for another minute. The edges of the injera should pull away from the griddle.

Put the injera on a piece of parchment paper and let cool for a few minutes while the next one is cooking, then roll the cooled one up. You should be able to unroll it without it sticking - if not, cook the next one a little longer.