Does anyone have experience/advice for making Injera?

I have made this video as it worked for me. It took me several trials and viewing other videos though https://www.youtube.com/watch?v=edpSpOigaoA&t=23s

Adding cooked batter produces a softer, lighter and more flexible injera. This is important as injera is also used as a utensil to scoop up delicious stews and vegetables. Injera without the addition of cooked batter tends to be brittle and dry. I just made some this weekend and I must say it is the best I have made by far. I used a small electric crepe maker and a glass pot lid. I used the highest heat setting ( this might depend on the brand you are using as mine tended not to get as hot as I liked). Also made mesr wat (split lentils stew).... my new addiction. I like to eat it cold out of the fridge with injera warmed a little in the microwave or oven.

Joan Nathan (p 98 in Jewish Cooking in America) has a no- fuss recipe used by Ethiopian immigrants. So far I haven't found it on web. Try Amazon "look inside" or library.

Sounds great. The addition of cooked batter to the fermented batter is the typical way Ethiopians make it. And this is gluten free! MarenM, let us know how it works out for you.

http://www.tobiateff.co.uk/recipe.html this works perfectly, made from 3/4 ivory teff and 1/4 brown teff.

http://burakaeyae.blogspot.com/2007/02/step-by-step-injera-instructions-real.html

I will be posting a recipe in this thread later today.

I found that using barley flour combined with teff gives the best results. You might also want to use the ivory teff instead of the brown.