Ingredients
Prepared injera batter
Materials
Mitad or flat frying pan (non‑stick, or add oil as needed)
Ladle
Measuring cup or easy‑pour container
Flat mat (sefed) 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 this will dilute the fermentation.
Heat your cooking surface to medium‑high. On a 16″ Wass Mitad/Mogago, 215°F works well, though some prefer closer to 350°F. 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 500-600 ml of batter will yield one large 16″ injera.
Once 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 thin mat (sefed) under the injera and 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.
Serving
Top with your favorite stews—such as doro wat or shiro—and enjoy!