Proof the yeast with the sugar and 1/4 cup of the warm water and set aside until small bubbles appear. Mix in the the remaining water and all the millet flour, stir well, and cover with plastic wrap.
For a delicate flavor, let the batter sit for 24 hours; for a more assertive flavor, let it sit for up to 72 hours. If you let it ferment for several days, stir the liquid that rises to the top back into the batter one or two times daily.
When you're ready to make the injera, heat a 9-inch round griddle or frying pan (which has a cover) over medium-low heat, and grease it well; if your pan is not non-stick, you'll probably want to grease the pan before starting each new bread. Pour 1/3 cup
Cover and cook for 3 minutes, until the top of the injera is dry to the touch and the underside is only lightly browned. (Though the injera is not supposed to have crispy edges, which interfere with the ease of rolling it, we let a few get away from us an
Using a spatula, transfer the finished injera to a plate to cool. Repeat with the remaining batter. Stack the breads like pancakes, covered with a cloth if you wish, until ready to serve them, warm or cold. Then go dig into your waiting stew! This is your