Add the sourdough starter, flour and water to a bowl and mix with Bakers Whisk. Cover and leave until next morning

In the morning, bubbles should seen in the surface. Gently move the mix around with the bakers whisk or a wooden spoon. Cover again and leave until next morning

Repeat as day before and repeat for up to 5 day. As this recipe starts with sourdough starter, we may be ready with a slightly sour smelling batter.

On the day of cooking, boil 120ml water and bring to the boil. Add 50g of the batter and stir well while it thickens.

Mix the thickened batter in with the rest of the batter and whisk through. Add the remainder of the water and whisk through again.

Heat up a non stick skillet, if necessary spraying with oil, to a medium heat. When heated up, add a 3rd cup of batter and spread evenly in the pan. The mixture will form bubbles. Leave to cook until the bubbles pop. Turn off the heat and cover with a lid and allow to cook for 2 more minutes

Remove from the heat and repeat until all injera have been cooked.