To those who failed with the recipe as written, all I can say is that you did it wrong. This recipe is absolutely authentic (except for he addition of salt and oiling the pan...neither addition makes a true injera ).
The fermentation is key to the flavor, and an adequately hot and well seasoned pan (or if you aren't worried about the the health concerns, a teflon pan) is all you need. Also, as someone earlier pointed out, it takes a while to firm up so don't be in a hurry to try and remove it from the pan. It may seem slightly dry when you finally do, but after it sits it will achieve the proper spongy texture.
This recipe is identical to one I have from a friend of mine who is an Ethiopian refugee. I substitute a mixture of self rising flour and wheat flour, and it is very good and indistinguishable from the injera served at the Ethiopian restaurant here in Indy. To those who found it inauthentic I would suggest that perhaps the kind you have had before was made by someone from a different region? Or maybe you didn't let it ferment to the point that it developed its distinctive flavor? The first time I made injera I only let it ferment for about 10 hours, and yes, it was flat and pasty tasting (I also didn't know I could add salt because my friend's recipe didn't call for it).
This recipe is NOT Authentic. My friend is the owner of an Ethiopian restaurant in Tampa - Queen of Sheba. I arranged a cooking lesson with her. There is a 3 day process, but it is involved. I'm still learning as it takes an understanding of the fermentation process, bubbles and more. I actually cooked some there for the restaurant.
This tasted nothing like the authentic injera from Ethiopia. It was flat, without texture, and the taste was harsh. I will never use this recipe again.
Matches my experience of eating this bread at the Nile restaurant in Richmond, VA- authentic Ehiopian food. Good, but I still haven't quite matches theirs.
I had Injera in some place in DC (Crystal City?) and became fascinated with Injera. I got 20 pounds of teff flour and looked for a recipe. This one seemed the simplest. I just made it today, after an overnight rising. This is nothing like the Injera I had in DC. It's way better. It's like handmade tortillas versus factory tortillas. To those who aren't getting it to work: you have to let it cook for a surprisingly long time, and leave it along. But man is it good!
Gloopy mess. Did not work for me.
This recipe did not work for me. It was fermenting alright after a day ... I could smell the sourness, and there were bubbles. But when I tried to cook them, they ended up all sticky and wouldn't hold together ... and I tried 4 times. I used Teff, as instructed. I'm not sure what went wrong, but after doing some research it seems that the real process involves a little more work, including kneading etc. http://burakaeyae.blogspot.com/2007/02/step-by-step-injera-instructions-real.html is what I will try next.
I initially thought this recipe was awful, but actually it is quite good...one of the better ones I have found. Because only Teff flour is used, the injera becomes quite dark which is what many may be unfamiliar with. It's only short of 1 star to be excellent, but that's only because I'd like to find a ratio of wheat flour to make it just a little thicker. Thanks Heather!
This is a very authentic version of Injera. It has a nice sour tang to it because of the fermentation. I didn't have teff flour, but I ground teff in my spice mill and used that instead. If you use whole teff, you will have gray/brown injera - it's not a color for the squeamish!