African Breads

Injera

[https://www.google.com/search? q=Injera&oq=african+breads&gs_lcrp=EgZjaHJvbWUyDggAEEUYFBg5GIcCGIAEMg4IARAAG AoYCxixAxiABDILCAIQABgKGAsYgAQyDggDEAAYChgLGLEDGIAEMgsIBBAAGAoYCxiABDI LCAUQABgKGAsYgAQyCwgGEAAYChgLGIAEMgYIBxBFGDzSAQg2NjM5ajBqNKgCAbACAfE F7t65Adfcjsg&sourceid=chrome&ie=UTF- 8&ved=2ahUKEwiMxsKi58KSAxWwOzQIHaKwBXoQgK4QegYIAQgBEAQ by Google AI]

Injera is a spongy, sour, fermented flatbread that is a staple food in Ethiopia and Eritrea, serving as both a plate and an eating utensil for scooping up stews (wats). Traditionally made from teff flour, it has a unique texture with characteristic "eyes" from fermentation, and is used to soak up the flavors of the dishes served on top. While 100% teff injera is gluten-free, many recipes mix teff with other flours like barley or wheat for a milder flavor and lower cost.