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Cover with a cheesecloth or towel and place on the counter and let it sit for 1 day/24hrs. Do not agitate or
stir the batter, just leave it be.
After 24 hours, you’ll see that your batter is alive and fermenting. Every batch you make will look a bit
different, some were brain-like (below) and some were less puffy.
Bring a pan to medium heat.
Stir in the salt, and season with more taste if you like, until you can barely detect the saltiness. Also stir in
the baking powder. Your batter will deflate when you stir it.
Now pour enough batter into the pan to fill entire surface of your WASS Mitad Grill and cover with the lid. It’s
important to keep a lot of moisture in the pan or the Injera will crack. You don’t flip Injera, and you aren’t
supposed to brown it’s underside. It takes about 5-7 minutes to cook Injera. You’ll see the top bubble like
pancakes and start to dry out. When the top is dry, and the edges begin to curl/dry, use a wooden or plastic
spatula to remove the Injera from the grill.
Place on a plate and repeat, layering cooked Injera with parchment paper until you use up all the batter.
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