Injera is a type of unleavened flatbread. It is made by flour (either from teff, wheat, or sorghum) and water. It is then fermented until sour. It has a spongy texture. It is known to be eaten in Ethiopia, Eritrea, Djibouti, and Somalia. 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.