STEP 4: እንጀራ መጋገር | INJERA MEGAGER | COOKING INJERA
Ingredients
-
Prepared injera batter
Materials
- Mitad or flat frying pan (non-stick, or add oil as needed)
- Ladle
- Measuring cup or easy pour container
- Sefad (flat mat) for lifting injera
- Plastic or parchment covered placemat for cooling and storing
Instructions
- Once small bubbles (eyes) appear, your batter is ready to cook. Remove any water that has separated and set it aside. You may add it back later if needed for consistency. Do not add pure water, as it will dilute fermentation.
- Heat your cooking surface to medium-high. On a 16" Wass Mitad, 215° Fahrenheit works well. Test your surface until you find the temperature that produces the best results.
- For the first injera, use a smaller amount of batter to check bubble formation. About 500-600ml of batter will yield one large 16" injera.
- When about 80% of the eyes have formed, cover with a lid.
- Remove the lid once steam develops. The edges of the injera should begin lifting from the cooking surface.
- Slide a sefed (thin mat) under the injera carefully lift it off the grill.
- Place the injera on parchment paper or a plastic surface to cool. Allow it to cool completely before stacking to prevent sticking.
Serve
Top with your favorite stews, such as doro wat or shiro. Enjoy!