Then whip in blender, 2 cups of batter at a time, thinning it with 1/2 - 3/4 cup water. Batter will be quite thin. Cook in non-stick frypan WITHOUT OIL (is that a great instruction or what?) over medium or medium-high heat. Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan.
Use 1/2 cup batter per injera for a 12-inch pan or 1/3 cup batter for a 10-inch pan. Pour batter in heated pan and quickly swirl pan to spread batter as thin as possible. Batter should be no thicker than 1/8-inch.
Step: Prepare the next Injera meal This Injera bread recipe is incredibly easy to make and does not require any specialized cookware or ingredients. While the traditional recipe uses Teff flour, other flours will work just as well. However, the color, texture and nutritional value will differ depending on what flour you use.
For anyone unfamiliar with bread-making terms like levain, what I”m referring to is an off-shoot of your original sourdough starter, mixed with whatever flours and water percentages (hydration) the recipe calls for. For injera, the levain is made up of a bit of your original starter, plus some teff flour and water.