Set the oven to 375°F / 191°C and leave it for 15 minutes so the rack is actually hot. Weigh dry teff, water, baking powder, olive oil, kosher salt. Teff injera is cooked in Highlands as its own plate, not as a copy of a restaurant menu. Whisk teff with water and baking powder and cook it as a wide sour-leaning pancake. A fermented batter is the classic. Baking powder lifts this one. Amounts are for 4 from foods this library can count.
