This morning, our injera had a distinct grey watery layer on top and a very distinct smell. We tried to follow the instructions and pour the water off the top, but the dough was a bit too watery for that, so we left it alone. \u00c2\u00a0We followed the instructions; took 1c and added it to 2c boiling water and stirred until it thickened, then added back to the main bowl and left covered in a patch of sun to rise.<\/p>\n
In the meantime, we started on the entrees. First, about 11 cups of onions browned, then I pre-measured out all the spices for the five dishes into individual bowls to facilitate massive cooking efforts later.<\/p>\n
By this time, the injera was ready to cook. It took a few tries to get the heat just right (water droplets skittering across the pan surface). After a few failed attempts, we had it down well enough; the key was pouring on the batter and getting it even very quickly, leaving it for a few seconds, then clamping the lid down to steam the top. When they cooked properly, they slid around on the pan without sticking and were very easy to remove.<\/p>\n
![\"\"](\"http:\/\/www.wildsprite.com\/blog\/wp-content\/uploads\/2012\/04\/IMAG1163.jpg\" "\\"Cooking")
<\/a>They usually looked great in the pan, even when the end result was a dud<\/p><\/div>\n
<\/a>Very first attempt resulted in a crumbly mess that stuck to everything<\/p><\/div>\n
<\/a>By the end, we were getting very nice results<\/p><\/div>\n
It’s a good thing we have the 5-burner stove… this is the first time we’ve needed to have that many things going at once.<\/p>\n