Step 4: ንጀራ መጋገር | Injera Megager | Cooking Injera

Cooking Injera

Everything you need to know about making the perfect injera starter.
This recipe makes about 5-7 injera that are 16 inches. If you want to make less, the recipe works just as well when halved.

Before you begin, check out our Tips & Tricks for equipment and ingredient advice.

Step 4: ንጀራ መጋገር | Injera Megager | Cooking Injera

Cooking Injera

Everything you need to know about making the perfect injera starter.
This recipe makes about 5-7 injera that are 16 inches. If you want to make less, the recipe works just as well when halved.

Before you begin, check out our Tips & Tricks for equipment and ingredient advice.

Ingredients

Maskal Teff Flour

Prepared injera batter

Materials

Mitad or flat frying pan (non-stick or add oil prior cooking and as needed).
Ladle
Measuring cup or anything you can pour from easily
Flat mat (sefed) for lifting injera
A plastic or parchment paper covered placemat

Directions

Once the small bubbles develop, your batter is now ready to cook. Pour off any top water, that has separated, into a bowl and set aside to add back if needed for desired consistency. You do not want to add pure water at this stage as it will dilute the fermentation.
Heat your non-stick cooking surface to medium-high. If using a 16″ Wass Mitad/Mogago, we have found 250°F works well. Some, however, prefer 350°F so just test your cooking surface until you find the right temperature for you.
For the first injera, use less batter to check the bubble formation (aka “eyes”) – about 500ml-600ml of the batter is equal to 1 large 16” injera.
Once about 80% of the eyes have formed, cover with a lid.
Remove lid about 30 seconds after steam begins to come out around the edges of the lid. The edges of the injera should have started lifting off the cooking surface.
Slide a thin, heat-safe, mat under the injera and use it to slowly lift the injera from the grill. Set aside and let cool while you work on your next injera.
Once the injera has cooled for a couple minutes on the mat, you can now move it to your serving surface. Wait for the injera to cool down entirely before stacking to avoid sticking.
Top with desired stews and enjoy!

If you do not have access to a mitad, a crepe pan, or flat skillet with a lid, should work just as well but expect a smaller size injera. Heat can vary depending on stove and material of pan. We recommend trying a test run to be sure you have a ideal temperature.

Ingredients

Maskal Teff Flour

Prepared injera batter

Materials

Mitad or flat frying pan (non-stick or add oil prior cooking and as needed).
Ladle
Measuring cup or anything you can pour from easily
Flat mat (sefed) for lifting injera
A plastic or parchment paper covered placemat

03. Gelatinization

Tips & Tricks

25 solutions to the most frequently asked injera questions.

Tips & Tricks

25 solutions to the most frequently asked injera questions.