After 8 hours your injera batter should show signs of active fermentation - bubbles on the surface of the batter. Stir injera batter and check consistency again. If you need to add a little more water at this stage, feel free.
Heat a 12 inch non-stick skillet over your stove on high heat. Fill a glass measuring cup with about 3/4 cup of injera batter.
When pan is very pre-heated, pour your first injera. Start at the edges of the pan and pour the batter in a circular pattern until injera batter fills the entire skillet. It's okay if you miss a few spots, go ahead and drizzle a little extra into the gaps. (See visual above for technique).
Turn heat down to medium. Wait until the "eyes" of the injera begin to form, and the injera appears about 3/4 of the way cooked. Then cover with a lid and finish cooking. (This gentle steaming helps keep the injera soft and tender).
Your injera will be done when the edges begin to pull away from the pan. Uncover, using care not to drip water from condensation on the lid onto the injera. Gently remove with a large spatula. Let cool on a kitchen towel.
Repeat until all the batter is used up.
Cool all the injera in a single layer on a large kitchen towel (or multiple towels). Do not stack until fully cooled or the injera will stick. Once fully cooled, stack and store in a plastic bag at room temperature for up to 3 days.