Over the last four years, I have tried on numerous occasions with numerous recipes/instructions to make injera. Always big failures.
Then, I made injera following the instructions in this book. FANTABULOUS!
Quite honestly, I had resigned myself to serving shiro and doro wat with Italian bread or pita bread for the rest of my life. No more!!! Now, I can whip it up like a professional.
My Ethiopian husband loves it. He says this injera is better than the restaurant injera (from Ethiopian restaurants in America). He said it has beautiful eyes. (Yes, most girls would get all woozy from their husbands remarking on *their* beautiful eyes. Not me. I was delighted by my injera’s beautiful eyes.)
I’m still not a pro at the swirl technique. However, I just pour four small injera (like I was pouring pancakes) and then tilt the pan. This makes the injera all even thickness. And, since we are a function-before-fashion family, we don’t really care too much that our injera aren’t perfectly round.
That being said, since we use a lefse cooker to make the injera (and not the big injera cooker), I have made big injera beautifully using the pancake pour/tip/pan rotate method too.
So, go to this website and order the book for yourself. You will not regret it.
As an added bonus, profits from your purchase go to support Clinic at a Time, an organization that is working to improve health care in underprivileged areas in Ethiopia.
I know this totally sounds like an infomercial, but I’m a total believer in both the recipe and the cause.