From my experience of baking injera, the baking soda/powder, self-rising flour or commercial yeast alters the real taste & texture of teff injera. I say, the restaurants here in the US have the look alike of the injera, but far from the real taste & texture of injera. Sorry but the truth. Just by using one of your starters you can bake good decent injera. No need to add the baking powder/soda.Trust me. See, the reason injera is always sour dough back home is, that it will take some of the bite out of that spicy rather hot stew (doro-wote- spicy, hot chicken & hard boiled egg stew ).
I remember, once I invited a friend of mine (American of course) for lunch. Served this real doro-wote hot, I mean this was the real deal, real hot. Only I forgot to warn him. I remember his face turned pink & his eyes red, bulged out. O my God, what was I thinking? Well my first culture shock. That was some 27 years ago. Now I do not make doro wote that hot myself. I guess —when you live in Rome, —as the Romans,
Best of all, if you go to Watch Woman’s blog she has posted her own recipe for injera and we can’t wait to try it!