Injera

Screen Shot 2020-01-28 at 1.24.46 PM.png

In Ethiopian cuisine, this spongy, sour bread is used to pick up and sop up all sorts of fragrant, saucy stews. The main ingredient is teff flour, which is ground from a tiny ancient grain (and just so happens to be gluten-free). It’s mixed with water and fermented overnight (or longer) to produce a distinctly tangy batter that you cook in a skillet muc…

This post is for paying subscribers