📖 Instructions

1. In a large mixing bowl, whisk together 2 cups of teff flour and 4 cups of warm water. Make sure the water is not too hot, or else you'll cook the flour prematurely. Stir until the mixture is free from lumps. It should look a bit lumpy, almost like pancake batter. Don't overmix it though; that's a big no-no!
2. Let the batter ferment for 24-48 hours at room temperature, or even longer for a more sour taste. Cover the bowl with a clean cloth or plastic wrap, allowing it to breathe. The batter will rise and become slightly foamy. You can refrigerate the batter after it's been fermented for a couple of hours, and keep it in the fridge for up to a week.
3. Once the batter has fermented, prepare your skillet or griddle. Heat it on medium heat. Make sure it is nice and hot before you begin; this prevents sticking and ensures good cooking!
4. Using a 1/4 cup measuring cup, pour a small amount of batter onto the hot surface. Swirl the pan slightly to spread the batter evenly into a thin, round pancake. The batter should immediately begin to bubble and the edges should slightly curl. This is crucial, don't miss it!
5. Cook for about 1-2 minutes per side, or until the injera is lightly browned. The injera should be soft and spongy. Do not press down with a spatula; let it cook naturally. If you press down it becomes hard and tough.
6. Repeat steps 4 and 5 until all the batter is used, creating several injera pancakes.
7. While the injera cooks, prepare the ham and pineapple. Dice the ham and slice the pineapple into bite-sized pieces.
8. In a large skillet, sauté the diced ham until lightly browned. Add the pineapple slices and sauté for another minute or two until slightly softened.
9. Once cooked, place the injera pancakes on a plate. Top each injera with a generous amount of the ham and pineapple mixture. Serve immediately. Enjoy!
10. Optional: If you wish, add a sprinkle of fresh herbs, like cilantro or parsley. I really like this touch, makes it look fancier, and it tastes so refreshing!