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1
Combine all of the ingredients in a container and add water until the consistency of the batter is somewhere between that of pancakes and crepes, then whisk together until there are no more lumps.
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2
Cover the top of the container with cloth, then secure with a rubber band and let sit at room temperature.
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3
For the next 1-3 days, watch for signs of fermentation.
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4
Remove the cloth.
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5
If you can see small bubbles rising to the top, the batter is ready to use.
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6
The consistency of the batter should be somewhere between that of pancakes and crepes.
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7
Use a non-stick frying pan and pour in the batter.
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8
Cover with a lid as soon as you pour the batter in the frying pan.
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9
Wait about 30 seconds, and steam will start to rise.
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10
Without flipping them like pancakes, wait for the raw white batter on top to cook, and the edges of the pancake to curl, then use a spatula and your hand to lift it off the pan.
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11
You only need to cook one side.
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12
If you make a lot and stack them up, they will become moist.
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13
I store mine in a plastic bag until they're ready to serve.
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14
Serve them with a variety of curries or salads as topping.
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15
The photo shows the injera cooked at the standard size.
