Injera

"Injera is a a little tricky, but once you get the hang of it, it's easy. You pan HAS to be at the perfect temperature or else ANY injera will stick. It is designed to be laid flat on a plate and pil..." See moreed high with a thick stew. It has a bland taste and a spongey texture, which make it perfect for soaking up rich stews. You actually use it instead of utensils."

"Authentic recipe & preparation. Injera is tricky to make, but practice makes perfect. Injera is a sourdough flatbread- that's why the dough sits for 24hrs, for the sourdough fermentation process. It i..." See mores cooked only on one side; the uncooked side stays spongy & soft. And for 'accidentalfoodie': You are correct that teff and millet aren't the same grain. But you are incorrect in that BOTH are gluten-free. Gluten by definition is the protein in wheat. There is no gluten in either millet or teff. Teff is the world's smallest grain- technically a grass, native to east Africa. It can range widely in colors, is very high in fiber & protein, and has a sweety/nutty flavor. Teff is often assumed to be sour, as many recipes/preparations partially or fully ferment the grain (as is the case with this recipe, where it basically becomes sourdough). Millet is a name of a family of grains (also grasses) native to India and central/west Africa. They grow very well in arid regions, have a pearl-like grain, and are mild in flavor and high in protein. Toasting the grain before cooking or grinding for flour can improve the taste. Teff is sometimes considered to be a millet grain (a member of the millet family), but in the US, what is sold as "millet flour" is from a different plant than teff flour. Use real teff flour if you can find it-- it will give a more complex/robust taste than millet flour, which is usually pretty bland. But either one will work fine."

"Loved this recipe. This bread is not intended to be eaten alone. Injera is used to pick up your food. Think of it as the ethiopian version of chop-stix! The spongy bread takes on the flavor of the foo..." See mored you are eating. Try it with Atar Allecha or Ginger veggies! I will hold onto this recipe!"