Injera
Injera is a type of unleavened flatbread. It is made by flour (either from teff, wheat, or sorghum) and water.[1] It is then fermented until sour. It has a spongy texture. It is known to be eaten in Ethiopia, Eritrea, Djibouti, and Somalia.[2] It can either be eaten as a side or used to put some foods on top of it.
Injera Media
Batter is poured rapidly in a spiral from the outside inwards. Debre Markos, Ethiopia.
Injera being cooked on a griddle.
Woman checking the baking of an injera in her house. Gheralta, Ethiopia.
Injera showing typical spongy texture
A bag of retail teff flour
References
- ↑ "Injera | food". Encyclopedia Britannica. Retrieved 2021-07-08.
- ↑ Clarkson, Janet (2013-12-24). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield. ISBN 978-1-4422-2715-6.