I Love Injera
A Staple of the Horn of Africa
Injera is a sour flatbread used in
Eritrean, Ethiopian, and Sudanese
cuisine that is thicker than a crepe but thinner than a pancake and has
a delightfully sour taste.
Vegetable, lentil, or meat dishes are often served on top of the injera, and the food is eaten with your
hands, using the injera to scoop up the other dishes.
Traditional injera uses all
teff flour, made
from the seeds of an annual grass native to the Horn of Africa. Teff is
high in protein and fiber and also happens to be a
gluten-free flour. However, most injera recipes in the United States, like this one, use a
combination of teff and all-purpose flour. The flours are mixed with
salt and water and left to ferment, giving the injera its pleasant
sourdough flavor and spongy texture.