Start by fermenting the teff flour. Use 1 cup of water to 1 cup of teff. Mix and then let sit on the counter, covered with a dish cloth. After 24 hours, pour into plastic container and then add 1 pound of teff flour. Mix by hand, adding water as you go. It should look like thick batter. Cover with a dish cloth and let sit overnight again.
Next day, put it in the fridge for the day. At the end of the day, when you are ready to cook the injera, add a cup of boiled water and mix. This will make the bubbles. Use a non stick skillet just for injera only, and don't use it for anything else. Heat to 395 or on 7. Sprinkle a little salt on the pan and wipe with a damp paper towel. Quickly put in two ladles of batter in the pan and swirl to coat pan, wait about 20 seconds then put a lid on. Wait about 40 seconds; you should see steam rising. Lift the lid and take out the injera. Place it on a flat dish cloth and cover with another dish cloth. Don't stack the injera until cooled. Enjoy.