Injera or taita (Tigrinya: ጣይታ) is a sourdough-risen flatbread with a unique,
slightly spongy texture. Traditionally made out of teff flour, it is a national dish in ...
Injera is not only a kind of bread—it's also an eating utensil. In Ethiopia and
Eritrea, this spongy, sour flatbread is used to scoop up meat and vegetable stews
I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a
principal reason for that. Try this authentic recipe for injera, which requires ...
Yeast-free, gluten-free, 100% Teff Injera that you can prepare immediately or with
1 day of fermentation. Delicious served with Chickpea and Sweet Potato Wat ...
Heat a large, lightly-oiled heavy-bottomed skillet over medium-high heat. Add about 1/3 cup of the batter to the skillet, forming a thin layer of batter over the pan. Cook until bubbles form across the entire surface of the flatbread (do not flip; only cook one side l... More »
Traditional Injera. Injera, the traditional Ethiopian flatbread, is undoubtedly still
the most common use for teff, even in the US. We previously featured this recipe ...
Full-service Bar, Lounge & Restaurant serving the best in Ethiopian flavors and
Injera. 0 made it | 20 reviews. Recipe by: Kevin Ryan. "This is the staple bread of
Ethiopia. It is traditionally made with teff, a very finely milled millet flour. Regular ...
Mar 11, 2013 ... Injera is a yeast-risen flatbread with a unique, slightly spongy texture. It is a
national dish in Ethiopia and Eritrea. It usually should be made with ...
Apr 11, 2012 ... My cookbook: http://www.kadiafricanrecipes.com/cookbook1.html Full recipe here
: http://www.kadiafricanrecipes.com/Injera-recipe.html ...