The spongy flat bread that acts as plate and utensils in Ethiopian restaurants, injera usually ferments for three days before baking, but this one can be done overnight. Serve with spicy vegetable stews, or use for sandwich wraps.
1. Whisk together teff, gluten-free flour mix, yeast, fenugreek, and cumin in large bowl. Stir in 2 1/2 cups warm water. Cover bowl with kitchen towel, and let stand 12 to 24 hours at room temperature, or until top is bubbly and mixture smells yeasty. (Mixture will separate into 3 layers: a top and bottom starter, and a watery layer in the middle.)
2. Stir in salt and honey, if using. The batter should resemble very thin pancake batter; add more water to thin, if necessary.
3. Heat large nonstick skillet over medium heat. Pour 1/3 cup batter into skillet, tilting to spread batter into large round that’s thicker than a crêpe but thinner than a pancake. Cover; cook 1 minute, or until top of injera is covered with bubbles. Loosen edges with spatula, and transfer to plate. Cover to keep warm. Repeat with remaining batter. Serve warm.