Day 2 of the injera, and I'm not sure if it's successful or not, because I really don't know what it's supposed to look like, but here it is! Today, I added the following:
3 cups pre-sifted self-rising flour, which I sifted again for no real reason
1 1/4 cup warm water
I stirred these ingredients very gently as not to release all of the gluten, as there is some highly scientific reasoning behind this. I can't explain it, nor can I remember it, but it has to do with diabetes and how teff is so good for diabetics due to the gluten levels. Or something like that.
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