Teff flour, known for its high nutritional value, contributes to the uniqueness of injera.
The fermentation process creates bubbles within the batter, resulting in the characteristic porous texture of the bread.
To cook injera, a large circular griddle called a mitad or mogogo is used.
The injera cooks on one side only, without flipping it.
Injera has a slightly sour and tangy taste, which complements the spiciness and richness of Ethiopian dishes.
Beyond its role as a mainstay in Ethiopian cuisine, injera has gained popularity worldwide.
Ethiopian restaurants and food enthusiasts globally appreciate the distinct flavors and cultural significance of this bread.
It is also embraced by those following gluten-free diets due to its teff-based composition.
Injera represents the rich culinary heritage of Ethiopia and Eritrea.
