Baking injera . . .
It’s not that difficult to bake teff-only injera, here in America. What is necessary is good technique, which doesn’t require a skill so much as patience and time. Once you understand the basics of creating that perfect injera, you're well on your way to wowing yourself and your family or friends with delicious fresh out of the pan injera not to mention that perfect Kategna (ቃተኛ).
The art of injera baking involves a few easy steps to guarantee authenticity:
There is a persistent rumor among the Ethiopian Diaspora that some habesha ladies (የሐበሻ ሴቶች) (informal name for Ethiopian women) are not forthcoming with their injera recipe. Coming to our defense, when it comes to baking authentic injera, there is no recipe as such. Really!
We’re talking about using natural yeast እርሾ here. Some days it feels like you’re at the mercy of the mighty wild yeast, which has a mind of its own. Trust me, I know these things!
Something as slight as the weather changing can affect the results. I had even heard from people [እትየ የመንዝ ወርቅ - እንጀራ ጋጋሬ] that a slight negative energy of people around could create an impact as well.
A bit far-fetched? Maybe!
If you manage to make those finicky wild yeast አርሾ bacteria called Saccharomyces cerevisiae (scientific name) alive and happy, they will pay the favor by making a vigorous air bubbles in your dough ሊጥ as shown on dysplay.
You got to pay attention or face the consequence of flat injeras or breads, which is not fun at all.
Some helpful tips . . .