| 1 |
Saok the yeast in 1/4 cup of the lukewarm water and let stand to froth, about 10 minutes. Stir gently to ensure the yeast has dissolved. |
| 2 |
Using a large, nonstick skillet, dry roast the flour over low to medium heat, stirring continuously to prevent burning. It takes patience, but it is worth it. It helps the yeast work better and makes the injera smell so good! |
| 3 |
Roast the flour for about 10 minutes, and tip it into a large bowl. Allow the flour to cool a little, then stir in the yeast mixture and the 4 cups of the lukewarm water. It is important that the temperature of the mix is only lukewarm, or the yeast will die and the injera will not work. Use your hand to mix into a smooth batter. |
| 4 |
Cover the injera batter with a dish towel and set aside for 30 minutes. It is normal for the dough to smell slightly "fermented." |
| 5 |
Heat a large, nonstick skillet on medium to high heat. It is important to use an absolutely clean, unblemished skillet to keep the injera from sticking. When a drop of water sizzles and immediately evaporates from the skillet, it is ready to cook the injera. You do not need any oil. Stir through the "proved" injera batter to mix any sediment that has gathered at the bottom of the bowl while the batter was "proving." Scoop a medium-size soup ladle of the batter, and gently pour it into the hot pan skillet. Swirl the batter gently in the skillet to cover totally the base, like a pancake batter. |
| 6 |
Decrease the heat to medium and gently cook the injera. Allow it to firm similar to a pancake. Unlike a pancake, however, injera does not need to be tossed or turned. Instead, use a spatula to gently lift the edges as they firm up to check the state of readiness. Cook each injera for 5 to 7 minutes, or until the injera cooks and sets and the color ranges between ivory and very pale caramel. The consistency should be lacy, chewy soft, and pliable. Carefully lift out the cooked injera and place it on a flat tray lined with waxed paper. |
| 7 |
Wipe the skillet clean with a damp cloth, reheat it, and continue the cooking process with the remaining batter until almost all the injera is made. Place sheets of waxed paper between the rounds of injera as they are made, to separate and keep them from sticking together. Save a ladle of uncooked batter for the next batch. |
| 8 |
Serve immediately. Injera is usually eaten with stews. |
| 9 |
NOTE: It is common practice to leave about a cup or ladle of the old batter in the bowl to form the basis of the next batch of batter. That way, you need not add any more yeast to future injera batter. Just dry roast 2 cups self-rising flour, as described above, add the flour and 4 cups lukewarm water to the leftover batter, allow it to prove, and you're ready. |