How to make Injera from Teff

I don't know if you ever tried Injera - Ethiopian flat bread, but I absolutely love it. It has a distinctive sour taste, more prominent than in sourdough, and it is dark and soft and gluten free!

Injera recipe:
First make starter: Combine 3/4 lukewarm water, 1/2 cup of teff and a pinch of active yeast in a bowl, stir it, cover it with a towel and let sit at room temperature for two days. Then stir again. Add 1/3 cup of teff and 1/2 cup of water, cover with a towel and let sit for another two days. Stir, add 1/3 cup teff and 1/2 cup water and let sit for 4 hours before baking injera.
Add a bit of water to starter and mix till smooth. Then add teff to consistency of thin pancake batter. Cover with towel and let sit for another 5 hours. Then stir, add a bit of salt. Use large pancake skillet with lid. Preheat pan on Medium heat. Pour a bit of batter in the pan and swish around to spread out, just like making crepes. Cook uncovered until holes form, cover with the lid and cook about 3 minutes or until it comes off the pan easily but not burn. Then let it sit for 5 minutes before serving.
Serve with spicy juicy food like curried chicken or lentils, eat with your fingers. Yam!

You can order Teff from this website: http://ethiopiangrocery.com
They sell Teff there by bulk very inexpensively at only $3/lb.