Savory Teff Pancakes

This spongy flatbread or pancake, called injera in Ethiopia and Eritrea, doubles as both bread and an eating utensil—you use the bread to pick up bites of stew with your hands. Traditionally, the bread is made with 100 percent teff flour—an ancient grain with a lovely toasty cocoa-bitter flavor and aroma. I add a little all-purpose flour to make the breads a bit sturdier and easier to flip. Normally the batter is fermented for 24 hours or so to give the bread its characteristic spong