Step-by-step American-style Injera, Part 3

After allowing the injera batter (leet) to ferment for 2 days, Laura Litwiller demonstrates how to finish the batter and cook the injera. NOTE: Part 4 will show how to cool, store, and serve the injera, as well as preparation of doro wat and gomen wat (a spicy chicken stew and a kale stew) to accompany the injera.

Category:

Education

Tags:

• injera
• Litwiller

[travelshots123]

Thanks for the upload. Instead of an electric griddle, I use a skillet that I only use for injera. Also, once the bubbles start to form, I cover the pan. It keeps the injera moist and stops it from burning on the bottom.