injera
Also known as ʾənǧära
Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara society, like bread or rice elsewhere, and is usually stored in the mesob.
Key facts
- Food.name
- Injera
- Food.image
- Injera with eight kinds of stew.jpg
- Food.caption
- Beyaynetu: Meal consisting of injera and several kinds of wat or tsebhi (stew), typical of Ethiopian cuisine
- Food.type
- Flatbread or pancake
- Food.region
- Horn of Africa
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.main_ingredient
- Teff flour (or sometimes wheat, barley, millet, sorghum, corn, or rice flour)
- Food.serving_size
- 100 g
- Food.calories
- 131
- Food.protein
- 4.95
- Food.fat
- 1.26
Article
11 sectionsContents
- Ingredients
- Preparation
- Making
- Baking method
- Baking surface
- Consumption and contemporary use
- Outside Ethiopia and Eritrea
- United States
- See also
- References
- Further reading
Injera (, ; ; ) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara society, like bread or rice elsewhere, and is usually stored in the mesob.
== Ingredients ==