The first introduction to authentic injera, a crepe-thin bread made of teff flour that is a staple in Ethiopian cuisine. A poured batter on the huge flat griddle that sat on three bricks with a fire underneath. When the injera was ready, it was peeled off, folded several times and stored in a braided basket.
Delicious doesn’t even begin to describe the taste of this fresh injera. There’s nothing quite like injera. Sour and spongy from the typical 5-day fermentation process, it also carries a distinct taste from Ethiopia’s native teff flour (which is actually gluten-free, too)…The sourness of the bread pairs well with the spiciness of the African spices (such as Berbere), both flavors working to harmonize each other.