Injera

Injera ( Amharic and Tigrinya: እንጀራ ənǧära [ ɨnd͡ʒǝra ]; Also: Enjera, Injerra or Injira ) is a soft leavened flatbread made from teff flour. It is traditionally eaten in Ethiopia and Eritrea. The flour is mixed with water to form a dough that needs to ferment for several days. Then pancakes are baked on hot terracotta tiles from.

Injera is eaten together with other foods such as meat stew. You tear pieces off the injera with your right hand and grabs a bite so that portion of the stews. Injera is thus simultaneously food and plates.

Ethiopians and Eritreans use today also wheat, barley or rice flour for the production and mix it with the relatively expensive and difficult to determine ( approximately expatriate Ethiopians ) to be procured Teff flour. Ethiopians from the Highlands often use no teff, since it no longer grows at higher elevations and is not to pay for the self- farmers in the area. The taste of Injeras changed by the use of the flour blends.