Injera
Photo: Neal Wilson
PUBLISHED February 28, 2024
In Ethiopian cuisine, this spongy, sour bread is used to pick up and sop up all sorts of fragrant, saucy stews. The main ingredient is teff flour, which is ground from a tiny ancient grain (and just so happens to be gluten-free). It’s mixed with water and fermented overnight (or longer) to produce a distinctly tangy batter that you cook in a skillet much like a pancake.
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