Sift flour into a large bowl.

Gradually add the water, mixing gently with a wooden spoon. It should have the consistency of slightly thicker than usual crêpe batter. You may not need all the water.

Cover with parchment paper and let the batter sit for 2-3 days on your kitchen counter. This is the point where the batter will ferment, and at the end of it, you'll get a sour smell, much like sourdough.

Scoop out any liquid floating at the top, and any off color foam (like a little yellow). Add the salt and stir to combine.

In a large bowl, mix the yeast with a little bit of the warm water and stir to combine.

Add whichever 2 flours you’re using, along with the salt.

Gradually, add more warm water, stirring with a wooden spoon until you have a smooth batter with the consistency of thick pancake batter. You may not need all the water.

Cover with plastic wrap and let it stand for 1 hour.

After an hour, the batter will have increased slightly. Stir while pouring the hot water until you get a thick crêpe batter.

Let stand for 20 minutes.

Grease your griddle or large frying pan and bring to medium heat. Using a ladle, pour a thin layer of the batter. Tilt the frying pan to allow the batter to spread and coat the bottom of the pan..

Cook until you see air pockets or holes appearing (about 30 seconds). Then cover the skillet and cook for another minute. There will be lots of steam and you’ll see that the injera is beginning to curl along the edge.