I've finally made a batch of injera that actually resembles the real thing in taste, texture and even has the little holes in it. I've tried for over a year to make injera with "quick" recipes off line and never got close. I finally realized there are no short cuts and if you follow the long directions-it actually works. A friend of mine gave me the starter and I brought teff flour home from Ethiopia so we can now enjoy injera on a more regular basis.
Check out those holes!
And these happy faces (well except for Caroline-Ethiopian food is not her favorite, but she's learning to like it). Before we left Ethiopia, we had lunch with our driver and he told Rahel she may as well order pizza (instead of the traditional Ethiopian food) because there's no injera in America. She was very happy to see this coming right out of her new mom's kitchen. We've had Ethiopian food 5 or 6 times now since she's been home.
Now I'm just waiting for my injera pan to arrive so I can make them full size.