Injera

Injera is a type of unleavened flatbread. It is made by flour (either from teff, wheat, or sorghum) and water.^[1] It is then fermented until sour. It has a spongy texture. It is known to be eaten in Ethiopia, Eritrea, Djibouti, and Somalia.^[2] It can either be eaten as a side or used to put some foods on top of it.

References[change | change source]

↑ "Injera | food". Encyclopedia Britannica. Retrieved 2021-07-08.
↑ Clarkson, Janet (2013-12-24). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield. ISBN 978-1-4422-2715-6.

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[1] "Injera | food". Encyclopedia Britannica. Retrieved 2021-07-08.

[2] Clarkson, Janet (2013-12-24). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield. ISBN 978-1-4422-2715-6.

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