The night before baking your injera, combine the self-raising wheat and sorghum flour as well as the yeast in a big bowl and knead well using warm water. The mixture shouldn’t be too firm or too soft. Leave the mixture to ferment in a warm place overnight; the next morning, when you are ready to start baking, add about 500ml of warm water and mix well making sure that the mixture is quite runny; leave it for about 10 minutes. This part of the process is what determines the actual look of your injera. So be very sensible as to what amount of water you need to add in order to make it quite a runny mixture, but not too runny. If you do not end up baking a stack of good-looking injeras, you should allow yourself to learn by trial and error, as experience makes perfect.

Now moderately heat a round, 20 - 30 cm, non-stick frying pan; scoop about 200ml of the mixture in a cup and apply it to the pan to make a single layer; cover the pan for about a minute; open the pan and take your injera; keep doing this until the mixture is over and done with, rubbing off the pan in between each bake with a tea towel; allow your injera to cool before putting them on top of each other. And if you have already prepared your favorite Ethiopian stew, ladle it on top of your injera and enjoy.