Injera

Injera is a spongy, porous flatbread made from a batter of teff flour and water that is fermented for several days. Fermentation gives it a pronounced sour flavor. In Ethiopian and Eritrean cuisines, it is served with dishes and functions as both a plate and a utensil.

Where It’s Used

“Ferment the injera batter for a few days and cook it on one side in a wide pan.”