Bread
Injera is a spongy, holey flatbread made from a batter prepared by thinning teff grain flour with water and fermenting it for several days. Fermentation gives it a pronounced sourness. In Ethiopian and Eritrean cuisines it serves as both plate and utensil, served with dishes.
Where It's Used
“Ferment the injera dough for a few days and cook it on one side in a wide pan.”
Tip Searches
In the Kitchen
All Recipes