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.
Versions
Nobody has published a injera here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
active dry yeast