I have an Ethiopian cleaning lady and while we clean together we talk about the foods we make. I started this on Thursday morning and cooked the injera last night (Saturday night). It was great, we had it with grated cheese fried eggs on top, rolled up and devoured. This bread has no fat in it, and from what I read in the cooking directions, is not cooked in fat, so make sure you have a very good teflon pan. There were a few left over, I just hope there's some left when my cleaning lady comes this afternoon, I want to hear her opinion. Thanks Moishe!
I have really good caphalon pans that nothing ever sticks to - but this stuck. The first one I made came out horrible, the following ones I coated the pan first with olive oil and they came out terrific. The bread tasted really good - I loved the sourdough flavor and once I used oil it came out great. I took the first one (that came out bad) and tore it in small pieces and fried it in olive oil as a crispy sourdough treat. That ended up being my favorite of all the Injeras! Thanks for posting!