Somebody asked for an Injera recipe; here's one I got a few years ago from
a newspaper here in Israel, and never tried it. Please let me know if it's
The quantities in this recipe are for a medium-sized Ethiopian
restaurant... you should probably reduce it a little...
6 kg flour
100 gr yeast
2 tablespoons sugar
1 1/2 tablespoon salt
Mix the yeast with water, and let stand until bubbly. Add flour, then sugar
and salt. Mix and start adding water, until you get something like a
pancake batter. Cover and leave for 3 days.
Oil a skillet and heat it well (it should be very hot). Pour a little water
on the bottom to cool it a little, then return to heat (this is supposed to
help form the pores on top). Pour a little batter, spread evenly, and cook
over medium heat for 3-4 minutes. The bottom should turn brown, and the top
should look like a sponge. Don't turn over.