Combine corn flour , sorghum, sugar yeast and water. Mix well and let the yeast mixture rise for about an hour.

In Large bowl combine both flours, salt, baking powder and sugar. Next, add the starter mixture to the flour and thoroughly mix. Now, start adding the water a little at a time. You are looking for a pancake like batter. Keep adding the water until that consistency is achieved. You may need less water and you may need more water. Let it rise for about 2 hours.

Heat up a non-stick fry pan. Heat the skillet on medium high heat, and then hot, pour a ladleful (about ¾ cup or more) of the injera batter into the pan spread the batter swirling until the bottom of the pan is covered. The size of the injera will be about a dinner plate. Cook until the batter forms lots of airbubbles on the to - think pancake batter. You will not be flipping the batter. Once done, transfer the bread to a plate with a fish spatula (large long spatula). Cover the plate and cook the rest of the batter until finished.

Serve and enjoy!