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Injera (Ethiopian and Eritrean Flatbread)

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.