Injera (Ethiopian and Eritrean Flatbread)

Injera is traditionally made out of teff flour, the world’s tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea (where injera is also widely consumed) between 4000 and 1000 BC

Naturally fermented, spongy, gluten-free flatbread from Eritrea and Ethiopia is made from teff flour and water, using wild yeast to ferment over a couple of days. It is then cooked like a crepe and turned into a flavorful, tangy bread to serve with your favorite Eritrean and Ethiopian food.The fermentation process can take up to 2 or 3 days, depending on your climate. Injera is typically served with vegetables and/or meat on top where the bread is actually an eating utensil.

Added by: Abreham Mesgina