Three tips for foolproof Injera making:
Make sure the batter is almost the consistency of crêpe batter (between crêpes and pancakes) . Any thinner and the bubbles won’t form. Much thicker and it won’t look like traditional Injera. Practice makes perfect.
2. The Pan
If you don’t have the traditional mitad (I didn’t), you can use a large, short sided pan. You’ll have the best luck with a nonstick pan or a really well seasoned crêpe pan. Cover loosely with aluminum foil if it doesn’t have a lid.
3. Play it cool
Absolutely cool the Injera before stacking or attempting to move it around much. They are super sticky when warm, but become easy to handle once they reach room temperature. Once cool you can stack or roll the injera into tubes.