I got my start making ethiopian food at Kitte's web site: http://pakupaku.info/ethiopian/ethiopianintro.shtml
. The stews there are great. I had to adjust her recipe for injera a bit. Here's what I ended up doing:
Injera, a tangy flatbread made of teff is an essential part of the Ethiopian experience. That said, making it is a fair bit of work and teff isn't cheap, so feel free to eat the stews with crepes, or even just bread.
From what I've read, injera is traditionally made entirely from teff. Both times I have made it, I've added a bit of wheat flour because it makes the batter far easier to work with by giving it more structure.
2 cups teff grain (you can also use teff flour, but I haven't tried it)
4 cups water
1/2 tsp. salt
1/4 cup flour
vegetable oil (olive oil will burn)
Blend the teff with the water on high for at least 5 minutes or until it looks like pancake batter. Put it in a non-reactive bowl (glass is good), cover it with a tea towel, and leave it to ferment for 2 to 3 days. It's ready when it is bubbly and smells tangy, like proper yoghurt. When you are ready to cook it, add 1/2 tsp. salt and the flour. The batter should be the consistency of crepe batter.
Heat a cast iron pan over medium heat. (Nonstick doesn't work because it doesn't hold enough heat.) When it's very hot, brush or wipe a small amount of vegetable oil on it. Pour 1/4 cup (a little less than a ladleful with my ladle) of batter and swirl it around like you would crepe batter. You need strong wrists for this as the cast iron is heavy. Oh, and wear an oven mitt -- the handle is hot! Lots of bubbles will form in the surface of the injera. When it starts to look dry and the edges are pulling away from the pan (about a minute), flip the injera and cook it briefly (20 seconds, maybe) on the other side. Remove it to a plate. You will likely want two plates -- one for the injera that don't tear or burn (serve these to your guests), one for the ugly ones (use these for testing the stews for seasoning). Repeat many times. Allow yourself an hour to an hour and a half to make all the injera so you won't have to stress about it. When all the injera are ready, cover the plate with foil and put it in the oven. (The oven doesn't need to be on, it's just a non-drafty place to keep them out of your way.)
Edit: Serves 4. I don't know if it keeps well because it's never been an issue.