Mix flour and water together in a large bowl. Cover with paper towel for 24 to 48 hours at 75° to 80°. Pour off liquid that will rise to top. Add 1/2 tsp. Bob’s Red Mill sea salt and stir. Pour 1/2 cup batter onto a medium hot skillet and cook for approximately 2-3 minutes. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool. Makes 4 Injeras.