Zen and the Art of Food: Injera fermented crepes

The secret to the texture is to not cook it
until there is a lot of fermentation happening.

Teff flour is way too expensive to use most of the time. So this can be made with other flours, like Buckwheat, Millet or Rye flour. Wheat, Rice and Maze are genetically denatured plants that we are addicted to. Don't use them!

Most people use Tefflon pans to make these. But if you add enough flour to the batter and the oil in the pan is hot enough, then it may not stick. And if you still have problems of it sticking, add eggs just before cooking.

Flour of your choice Do not use eggs!! Injera should be thicker than a crêpe, but not as thick as a traditional pancake.(see the video below)
Non-chlorinated Water, enough to make a thin batter.
Fermenting liquid from ripe KimChi or bread yeast not much is needed.
Set in a warm place for a couple days. Until it is bubbling with a strong but not bad odor.
Poor into a hot oiled skillet (that has been seasoned) very thinly.

How to make it not stick to the pan?

South Indian method of making Dosai/Dosa. You can use any type of Griddle such as non-stick, cast iron, stainless steel or even Hard Anodized. The trick lies in treating the griddle with oil and regulating the heat underneath. Take half Tsp of oil on a paper tissue/napkin, apply a thin layer of oil by rubbing/applying the oily tissue on the warm griddle. Now adjust the heat to medium high, (make sure that the Griddle is not too hot at any stage while cooking) sprinkle some water on the hot griddle, if the water evaporates instantly, it means that the griddle is hot. Now reduce the heat of the stove/ heater and pour the batter for the Crepe ( of any type/mix), it will never stick.

The old way is to use a black clay plate

over a fire with a lot of oil built up on it.
And wait till the oil smokes before adding the wet batter.