Hey, food lovers! Ethiopian Injera is a bread like no other. It’s a staple in Ethiopian cuisine and has a fascinating flavor and texture.
To make Injera, I start with teff flour. This is a gluten-free flour made from the tiny teff grains. I mix the teff flour with water and a little bit of yeast. I let it sit for a day or two to ferment. This fermentation process gives Injera its characteristic sour taste and also makes it more digestible.
After the fermentation, the batter has a slightly bubbly and thin consistency. I heat a large flat pan or a special Injera pan. I pour a ladleful of the batter onto the pan and quickly swirl it around to make a large, thin circle. I cover the pan and let it cook for a few minutes until the top is set and the bottom is slightly browned.
Injera is usually served with a variety of stews and dishes. It’s used to scoop up the food. The texture is soft and spongy, and it absorbs the flavors of the accompanying dishes really well. It’s a great way to experience Ethiopian cuisine and a unique addition to any international food spread.