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A tangy, spongy fermented flatbread that serves as both plate and utensil for Ethiopian meals.
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Traditionally made from teff, an extremely fine grain fermented over several days; since teff can be hard to find, a buckwheat-and-wheat-flour version fermented with yogurt is a common approximation that gets close to the flavor. Ethiopian meals are famously served with various wats spooned directly onto a large sheet of injera, meant to be shared.
Mix the buckwheat flour, all-purpose flour, and yogurt, then add sparkling water to reach a consistency slightly thinner than crepe batter.
Let ferment at room temperature for 6–8 hours (or overnight) until bubbles appear on the surface.
Season with salt, then pour a thin layer into a hot pan, spreading it in a spiral.
Once bubbles form on the surface and it looks dry, cover and steam-cook without flipping.