Injera

Country Of Origin: Ethiopia 🇪🇹

Injera is a spongy Ethiopian flatbread. An integral part of life for the locals, this bread is made the tiniest grain in the world, known as teff

Injera is so popular that people greet each other by asking "Did you eat injera today?", and if the answer is yes, that assures the other person that all is well.

Injera can be served for breakfast, lunch, and dinner, and sharing it is always welcome. Its flavor is tart and similar to sourdough bread. The dough is left for three days to ferment and is then shaped into a large, crepe-like disk.

Usually fried in a skillet over a fire, where the spongy texture of the bread develops as the dough hits the hot skillet and air bubbles form on the inside. Once cooled, it is combined with the main course, usually a hearty stew. Injera is eaten without utensils – instead, it is broken into pieces and used to scoop up some more stew from the shared communal platter.

Fun Fact: A fun fact about injera is that this traditional Ethiopian sourdough flatbread acts as both the serving platter and the utensil for the meal. Diners use pieces of the spongy bread to scoop up stews and other dishes, making it a key part of the communal dining experience.

History: Injera's history is rooted in Ethiopia, with its origins possibly dating back over 3,000 years, and is closely tied to the cultivation of teff, a grain native to the region. The practice of making injera has been passed down through generations, with archaeological evidence of related cooking tools, known as mitads, found at sites dating to around 600 AD. The bread's tangy, spongy texture comes from a unique fermentation process, and it holds profound cultural significance as a staple food and communal centerpiece in Ethiopian cuisine.

Our Favorite Recipe: https://www.cookshideout.com/quick-ethiopian-flatbread-injera-style-recipe

For more Ethiopian recipes, this is the best cookbook out there: https://amzn.to/4n4U72r

As an Amazon Associate I earn from qualifying purchases.