Tips from Naz

Name: Delina: Ethiopian & Eritrean Cuisine
Address: Arch 176 Shepherd's Bush Market, London, England, W12 8DG, United Kingdom

Use a good non-stick pan that’s reserved for making only injera, otherwise your injera might fall apart when you try to remove it.
You can use half a tablespoon of baking powder (preferably gluten-free) if you can't achieve enough bubbles.
The first time you cook injera, you should season the pan with salt. Leave it on low heat to absorb any moisture or grease. Polish with a paper towel.
The fermentation process needs some warmth. In winter, ensure you keep it near a radiator.
Fermenting for longer will make the injera more sour
You can make a batch and leave it in the fridge for several days in an airtight container. Microwave for 30 seconds before serving.
If you leave some starter aside, you can recycle it for your next starter - you only need about 2 TBSP. Wash the container that you used for the dough and keep the remains. The starter will keep in the fridge for a couple of months.

Ingredients

500g teff flour (see our shop)

3 cups lukewarm water - 1/2 a cup will be for the starter, and the remainder will be for creating the injera

Take 2 tablespoons of teff flour out of the 500 grams and mix with 1/2 cup of water.
Leave in a sealed or covered container (like a jam jar or a Tupperware box) with plenty of space to allow for expansion - the container should be less than half full.
Forget about it for 2 days in a warm place (near a heat source in the winter) to aid in fermentation.
After 2 days, the flour will settle and separate under a layer of liquid and bubbles will form on the surface, which shows the fermentation has been successful.
Leave for longer if necessary.

Add the remaining flour (roughly 480g) to your starter in a bowl.
Add your remaining water (2 1/2 cups) gradually, kneading to form a dough until thick and creamy (in between a crepe and pancake batter).
Put the batter aside for 24-48 hours in an airtight container (leaving a little room for growth).
Preheat the pan until water droplets dance.
Pour batter in the middle until 3/4 of the pan is covered, quickly tilting the pan as you would a pancake.
Cover the pan with a lid and cook for 1-2 minutes until the batter is full of bubbles. The injera should be a bit thicker than a crêpe with lots of bubbles but not as thick as traditional pancakes.
Remove the lid and once the edges curl away from the pan, your injera is ready to remove.