Prepare the injera batter

1. Mix the teff flour with the wheat flour with a whisk to blend together evenly.
2. Gradually add water to the flour and mix together until the flour slurry is smooth and lump-free.
3. Leave in a bowl covered with a towel at room temperature overnight or for up to three days. Once you see bubbles at the surface of the dough mixture, you know it’s fermenting and ready to use.

Prepare the Misr Wat

1. Heat pan over medium heat and add oil
2. Once the oil is hot, add the diced onions and let them sweat and cook down until they start to turn golden (~10 mins)
3. Add the garlic, ginger and berbere, stir well to make sure the berbere is evenly incorporated (if the mixture seems dry and starts to stick to the pan, add a tablespoon of water or oil), cook for a few minutes until fragrant.
4. Add the lentils and the water, stir to incorporate everything together.
5. Cover and simmer for 20-30 minutes until the water has been absorbed and the lentils are soft and easily crushed.
6. Stir in a teaspoon of butter and half a cup of coconut cream, incorporate completely.
7. Add cilantro, to taste.
8. Keep the pan over the lowest heat setting (or just keep the pan covered) until you’re ready to serve.

Fry the injera

1. Prepare a flat, nonstick pan and heat up a glug of oil over medium heat.
2. Once the oil is heated, pour the injera dough mixture into the pan and cover the bottom of the pan entirely. Aim for a thickness somewhere between French crepes and American pancakes.
3. Let the mixture start to bubble. The injera is ready when the edges lift from the sides of the pan.
4. Remove quickly and repeat until all dough is used.