A thin Ethiopian-style bread made from a liquid batter of buckwheat flour left to ferment for several hours, resulting in a porous, slightly sour surface. Traditionally spread under dishes and eaten by hand.
Whisk the buckwheat flour, water, fresh yeast, and lemon juice together until you get a smooth, runny batter.
Cover the mixture and let it ferment at room temperature for at least a few hours, preferably overnight, until it turns sour and slightly foamy.
Mix the salt into the fermented batter and pour a thin layer into a hot, greased wide pan; cook covered until the top becomes porous and the edges lift.
Important: The dough needs to rest for at least a few hours, ideally overnight, to develop sourness; a short rest won't produce the characteristic tangy flavor. Allergen: this recipe doesn't contain wheat, but cross-contamination may occur in the same kitchen.
Lightly oil the pan the first time you use it — you can cook the following injeras without oil; this also makes the edges thinner and more porous.
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