Injera (Ethiopian Flatbread)
Injera is a soft, thin pancake-like flatbread made from fermented teff batter. A staple food in Ethiopia, the bread is typically used for scooping stews, meat, and vegetables like Doro Wat, Gomen, and Kik Alicha (all three of which are featured on our blog this week!). Our weekly sale from April 7th – 13th celebrates the cuisine of Ethiopia and you’ll find Bob’s Red Mill teff flour featured in the sale, which is all you’ll need to make this traditional flatbread. Much like sourdough bread, injera is a product of fermentation, so while the steps and ingredients are simple, you’ll need to plan ahead by starting the fermentation of the batter 4 days before you’d like to prepare the injera. The resulting bread is naturally gluten-free and the fermentation process improves the digestibility and bioavailability of the nutrients present in the teff flour.