The making of injera

This is the griddle thing that the cooks at the guest house used to make the injera we ate. It is in the back, behind the kitchen, in a little room.
The cooks use this seed that, when hot, leaves an oil behind. So basically, instead of using cooking spray, they use seed.

They first sprinkle the seed on the griddle.

Then they wipe off the burned seeds, leaving behind the seed's oil. The cook then poured the mixture on to the "griddle" just like a pancake.

Round and round. She was doing this so fast! It was pretty impressive!

The injera bubbles for a while..

then they put down the top and wait for a couple minutes.

Next, they use a basket and slide it under the now cooked injera.

They slide the basket under the injera and take it to another waiting basket where they lay it on top of the other finished injera. I didn't see what they did afterward, but I think they cut it in half and rolled it up for us to use to dip in the spicy sauces for lunch!

The cook was so pretty and nice and she gave us an opportunity to try to make injera ourselves. I volunteered after Mom left with the camera. The man giving us the "tour", gave me an A! ;-) (I poured some of the batter off the griddle! The cook was so nice again, trying to let me know through our language barriers, that it was okay and not a big deal! I loved her!)