Gather teff flour, water, and salt
Mix teff flour with water in a large bowl
Stir until smooth and lump-free
Cover the batter and let it ferment for 2 to 3 days at room temperature
Add salt to taste after fermentation
Heat a nonstick skillet, griddle, or mitad over medium heat
Lightly grease the cooking surface if needed
Pour a thin layer of batter onto the hot surface in a circular motion
Cook until bubbles form and the surface is set
Cover briefly if needed to help steam cook the top
Remove the injera when the bottom is cooked and the top is dry
Let it cool on a clean cloth or plate
Repeat with the remaining batter
Stack the injera with parchment or cloth between pieces if desired