I tried this recipe in the UK and it turned out perfect! Thank you, my dear. And I also increased the fenugreek significantly, from two teaspoons to 1/2 cup. The injera smelled awesome, had good taste, and was extra soft. Thank You so so much. Keep sharing, please!
Hi. I can cook any Ethiopian food . I have no problem with that.i always cook what ever I want. But am having really hard time to make injera. So that is why I start looking videos .still am not successful. I even try with carbonated water like you did, not working for me. Is any secret you guys don't show us????? Unless the flour you use is totally different and also I heard that sometimes the water also matters, since we live in different country. Anyways please suggest if you have any secret .tks in advance
Hey Enatye What kind of metbesha/pot did you use for the injera (not the mitad). Can you please share the libk? Thank you for all the videos. You're amazing!!