18 hours ago, Anna N said:Having attempted to make injera I was curious to know if you had mastered the art.
While I never made injera, I do sometimes make lachuch, which is a Yemeni flatbread, made in a very similar fashion, but from wheat flour instead of teff.
Here is a video of a women making lachuch, her method is exactly the same as the one I use, only that I prefer to cover to pans while the bread cooks (and mix the dough with a beater -no doughy hands for me, please).
Since she talks in Hebrew and the man in video translates her to Italian, I will highlight the fact that she uses both yeast and baking powder and that the thin batter is poured into a cold pan, oiled very lightly.
Injera is made the same way, only that as much as I know, the dough is usually left to ferment for a few days (I usually do this with lachuch as well) and that baking powder is most likely not traditional (though I'll suggest to include it, as I know it improves the texture of the lachuch). I will also assume that the teff, being a whole grain, requires more water then white flour to achieve the same consistecy.