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.
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 a seed oil like flaxseed. Cover the pan with seeds and heat. Use a paper towel to slowly polish.
The fermentation process needs some warmth. In winter, ensure you keep it near a radiator.
You can make a batch and leave it in the fridge for several days if covered it is in clingfilm. Warm for 30 seconds before serving.
If you leave some starter aside, you can use it for next time. Wash the container which you used for the dough and keep the remains. The starter will keep in the fridge for a couple of months. In fact, any injera dough can be kept for next time and used as a starter - use about a tablespoon.

Ingredients

Mix 1 tablespoon of flour 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.
After a few hours, the flour will settle and separate under a layer if the liquid is coloured.
After 24 hours, a layer of bubbles will form on the surface, which shows the fermentation has started.
Leave for 4-5 days in a warm place (near a heat source in winter) to aid the fermentation.

Add the flour to your starter in a bowl.
Add your remaining water gradually, by kneading to form a dough until its thick butter by using the remaining water. Mix 3/4 cup of water to the flour and your starter.
Cover the mixture with the lid of your container and place on a flat surface. Put the batter aside for 24-48 hours in a warm spot in an airtight container. You can let your batter ferment for more or less time, depending on how sour you want your injera to be.
Prepare the pan by heating it before you start to pour the batter. Make sure the pan is smooth, otherwise your injera might fall apart when you try to remove it.
Mix the liquid well and pour 1/2 a cup (120ml) into the pan. Cover it in a thin layer of mixture, tilting the pan as you would a pancake. The injera should be a bit thicker than a crêpe with lots of bubbles but not as thick as traditional pancakes.
Cover the pan with a lid and cook for 1-2 minutes until the batter is full of bubbles. Do not flip the pan. When you see holes (eyes), take the pan off of the injera - it's ready to be removed. It will also lift away from the edges of the pan and appear brown.