If you can make pancakes, I bet you will have decently good results with this recipe. It goes really well with misr wot.
The recipe comes from the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz. You can read my review of his newer book, The Art of Fermentation here.
I’m still perfecting my technique, but I think this recipe has a good taste and consistency. It does require some planning ahead though and you will also need some sourdough starter. Traditionally, this is made with teff flour. Where I’m from, that’s expensive and besides, the co-op where I do my grocery hopping doesn’t seem to have it. If you want to use some teff, I’d suggest using 1 cup teff and 1 cup regular flour.
1 cup whole wheat sourdough starter
2.5 cups lukewarm water
2 cup whole-wheat pastry flour
½ teaspoon salt
½ teaspoon baking soda
Vegetable oil for greasing pan
Whisk the sourdough starter, flour and water together in a large bowl. Let the resulting pancake batter-looking dough ferment in a warm place for up to 24 hours. I like to ferment dough on top of the fridge. Just before cooking, add salt and baking soda. The baking soda makes it not overly sour. Let sit while preheating your pan at medium high heat. Pan should be lightly coated with oil before each injera is made. Spread batter thinly (I like to pick up the pan and swirl slowly so the batter spreads out), cover and cook. You should see many tiny bubbles. Since injera is only cooked on one side, the lid helps cook the top side. Remove injera from pan and begin stacking on plate, covering with a towel to keep warm. Serve immediately. Injera can be used as a plate cover and as a utensil for scooping misr wot with your hands. The injera on the plate tastes pretty good by the end of the meal since it has had a chance to soak up the flavors of the misr wot.