Dish · ethiopian
Injera
Injera is a spongy, sour flatbread made from fermented teff batter, cooked on a flat griddle into one large round used as both plate and utensil.
Where it comes from
The bread is fermented for several days before cooking, a process that predates refrigeration and turns the tiny teff grain into a tangy, air holed bread that can scoop up stews without cutlery.
What cooks argue about
The whole dish rides on fermentation time: a shorter ferment gives a milder, less sour bread with fewer bubbles, while a longer one turns it more sour and more airy.
Nobody has published a injera recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.