Injera... anyone making it successfully and consistently?
I have become obsessed with making the injera I used to enjoy with every Ethiopian meal in San Francisco, and which is impossible to find where I live now in upstate New York. The bread I am talking about is light in color, though not so light as something made with white flour. Its surface is like coral, beyond spongy, with many crevices to soak up sauce. Yet it's sturdy so several courses can be dolloped across it and you can tear a piece off and grab a bite of the stew or veggie or salad while the injera maintains its structural integrity. Eventually all the non-sauced injera is gone and you resort to extra injeras that are brought on the side. Sound familiar?
I started my explorations by getting some teff flour and mixing it with water and letting it ferment. The stuff is full of wild yeast and consistently forms a sponge when left at room temperature 24 hours. I add some more water so it's at the consistency of crepe batter, add a bit of salt, and cook, covered in a non-stick skillet on medium heat until the surface is no longer shiny. I then flip this out onto a paper towel and repeat.
Some problems with this process:
* The teff (I've used both dark and ivory varieties) is far darker than the restaurant service, making me think the latter is made with wheat flour entirely or mostly (a problem for people who order injera because they think it's gluten free).
* The breads are too delicate. They break apart too easily.
* There are not enough holes/coral-like surface.
I've read a lot of online recipes from members of the Ethiopian diaspora and there is no common solution. Baking powder, yeast, baking soda, soda water, large amounts of sourdough starter (Sandor Katz) are all recommended as leavening agents. I've tried a few of these without scoring the breakthrough I am looking for.
Can you help?