Pour a ladleful of the batter onto the hot pan, swirling it to spread evenly. Cover with a lid and cook for 30 seconds, or until the edges start to lift and the injera is firm. Without flipping ...

Injera is a key ... it out to the whole pan evenly. The process is similar to cooking pancakes from here on. Once the perforations start to form cover it with a lid to allow it to simmer.