What is Injera?
[[File:Injera.jpg|thumb|Wrapped injera]] '''Injera''' is a type of unleavened [[flatbread]]. It is made by [[flour]] (either from [[teff]], [[wheat]], or [[sorghum]]) and [[water]].<ref>{{Cite web|title=Injera {{!}} food|url=https://www.britannica.com/topic/injera|access-date=2021-07-08|website=Encyclopedia Britannica|language=en}}</ref> It is then fermented until sour. It has a spongy texture. It is known to be eaten in [[Ethiopia]], [[Eritrea]], [[Djibouti]], and [[Somalia]].<ref>{{Cite book|url=https://books.google.com/books?id=KOzYAgAAQBAJ&pg=PA1293|title=Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence|last=Clarkson|first=Janet|date=2013-12-24|publisher=Rowman & Littlefield|isbn=978-1-4422-2715-6|language=en}}</ref> It can either be eaten as a side or used to put some foods on top of it. ==References== {{Reflist}} {{Food-stub}} {{Cookbook}} {{Commons}} [[Category:Flatbreads]] [[Category:Ethiopian food]] [[Category:Eritrean food]] [[Category:Djiboutian food]] [[Category:Somali food]] [[Category:African foods]]