Injera is a sourdough flatbread, originally from East Africa, with a slightly spongy texture that is traditionally prepared with teff flour, but can also be made of millet flour.
Put the mixture into a large bowl.
Heat a non stick pan or griddle at maximum temperature. Lightly oil.
Pour a thin layer of batter with a small ladle for each injera and cook on one side for 90 seconds to 2 minutes.
Remove the injera from the skillet and enjoy warm.