Injera is a staple of Ethiopian culture, serving as both a flatbread and a communal dining experience. Made from teff flour, its unique sour flavor and spongy texture enhance various dishes, symbolizing unity and tradition. Sharing injera fosters connections, making it central to Ethiopian hospitality and celebrations.
Fermentation: The carbohydrate-rich fibers of the leaf stalks are grated and fermented in an earth pit.
Dough Preparation: After fermentation, the mixture is combined with wheat flour.
Baking: The dough is baked on a hot surface, often in a special injera maker.
Injera has a slightly sour taste and is commonly served as a side dish with various Ethiopian dishes, especially stews and sauces.
