Flip through our Glossary! An African flat bread that is very
thin and somewhat crepe-like in appearance. Made from flour
ground from teff, a grain cultivated in Ethiopia, the bread
begins as a batter that is poured into a skillet or baking pan
and made into a round-shaped flexible flat bread that is baked
only on one side. If the batter is allowed to ferment, it
becomes a sourdough bread. Injera is a common accompaniment to
evening meals in Ethiopia where it is used as a base on which
other foods, such as meats, poultry, fish, or vegetables, are
piled and then eaten. Injera is also broken apart and used as a
wrapping for food pieces or it is often used to scoop foods and
gravies directly from a plate. Ratings, Reviews & Comments There
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