We tried making homemade injera for the first time. We followed this recipe: https://www.whats4eats.com/breads/injera-quick-recipe
We couldn’t find whole wheat flour, so we used a King Arthur’s gluten-free wheat flour substitute. We cooked these in a 10″ cast iron pan, to which we added oil (either oil spray or a drizzle of canola) b/w each round of cooking. We found the batter a bit thick, and the resulting pancakes were thicker than normal injera – more similar to a crumpet. We also followed the instructions to brush each injera with fresh lemon juice. The taste was pretty good, but not as fermented as the original. We were pleased with this injera substitute, esp. during this pandemic. (May 2020)
Cooking Adventures 