Heat the coated pan at the highest level for 5 minutes.
If necessary, preheat the oven to the highest level *.
Meanwhile, mix the types of flour (always use heaping tablespoons), baking powder and white wine vinegar with half of the mineral water with a whisk. Carefully stir in the other half of the water so that the carbonic acid is retained. The batter should have a consistency like pancake batter
Before each injera, add a good pinch of salt to the pan.
Balance the dough on top like pancakes and immediately cover with a lid. After approx. 30-40 seconds (when the consistency of the dough is firm up to the middle of the flatbread) carefully lift the flatbread out with two spatulas and let it cool down. If necessary, briefly clean the pan with a wet Zewa (be careful when it is hot!).
* If the cakes are too sticky for you, you can dry them next to each other for several minutes straight from the pan in a well-preheated oven.
This recipe doesn`t taste as good as the real injera, but if you run out of flatbreads or you just don`t have time for a tedious preparation process, this recipe is a good substitute.
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