Injera (Using Sourdough starter)

This is take 2 on making Injera. Unfortunately, I have never had it before so I am operating in a vacuum when it comes to texture and flavour. I read it is supposed to be spongy and have a sour flavour. 

Yesterday, I followed a recipe that used commercial yeast as well as baking powder and vinegar among other ingredients.  So today when I  was reading up on how it is made traditionally by fermenting teff flour, I thought why not use my sourdough starter?

So I mixed up about 1/4 cup starter from the fridge  with a cup of warm water. I then added a cup of teff flour and let this sit for about 3-4 hours in a warm spot. There were a few bubbles when I was about to cook these but not enough. So I added 1/4 tsp of baking powder and a splash of cider vinegar as well as a pinch of black salt. 

This seemed to do the trick. I got more bubbles in my dough and they cooked up nicely in a Pam sprayed non-stick pan. I did thin out the batter with some additional water. I used the same technique as cooking crêpes except at the time you would flip a crepe, you leave it alone and put a lid on the pan to steam it a bit for a few minutes. 

Hubby and I both liked version #2 better. Next time I will let it ferment overnight and see if I can get by without the baking powder and vinegar. 

I am sure that people who know how to cook Injera are probably cringing but hey, nothing ventured, nothing gained!