Loved this recipe. This bread is not intended to be eaten alone. Injera is used to pick up your food. Think of it as the ethiopian version of chop-stix! The spongy bread takes on the flavor of the food you are eating. Try it with Atar Allecha or Ginger veggies! I will hold onto this recipe!

this recipe was a distaster! it the batter seperated out overnight, and was extremely thin. after trying a variety of techniques, never got one pancake with this recipe. we're finding that other more traditional recipes discourage the use of stone ground flour (such as the millet flour recommended here). teff seems to be the only one that will work, and if you can't find it, whole wheat flour.

Corrected first step.

I followed this recipe to a tee (I had to guess that step 1 meant to mix yeast in 1/4 cup of millet, add 1/4 cup of warm water, and let sit for 10 mins). I wanted to make a couple breads that night so I took about 3 cups of the batter out and added an egg, about 1/2 tsp baking soda and 1/2 cup of spelt flour (maybe a bit more). I cooked this batter as I would a crepe and the taste and texture was great for the stew I had with the bread. I left the rest of the batter to sit for 24 hours. When I tried to cook the rest of it the following night, it just did not work and the taste was awful. Again I added 2 eggs and about 2 cups of spelt flour and this thickened up the batter and allowed me to cook them (it takes a while for them to cook so wait until the bottom is fully brown and flip them to brown other side). Even after all this, I still did not really like the taste, but my boyfriend did. My advice: If you try this recipe and get the same results that I did, try adding some flour and eggs to the batter so that you don’t have to waste it. I also recommend halving the recipe, since, after adding the flour and eggs, it made at least 10 large breads.

Injera is a a little tricky, but once you get the hang of it, it's easy. You pan HAS to be at the perfect temperature or else ANY injera will stick. It is designed to be laid flat on a plate and piled high with a thick stew. It has a bland taste and a spongey texture, which make it perfect for soaking up rich stews. You actually use it instead of utensils.

I tried this recipe with teff flour, and was totally unimpressed. My "bread" stuck to my non-stick pan, and was impossible to remove in one piece. I greased the non-stick pan... still stuck. I added an egg to the batter to hopefully get something that would stick together (like a crepe). It was finally possible to remove, but I found the flavor bland and lifeless. Not a recipe I'd try again. (However, the teff flour made a fine addition in my focaccia bread.)