Injera
Injera (Amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; Tigrinya: ጣይታ, romanized: ṭayta) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia, Eritrea, and some parts of Sudan and Kenya, injera is a staple. Injera is central to the dining process, like bread or rice elsewhere and is usually stored in the mesob.
| Alternative names | Biddeena/Tayta/Tajta | ||||||
|---|---|---|---|---|---|---|---|
| Type | Flatbread or pancake | ||||||
| Place of origin | |||||||
| Region or state | East Africa | ||||||
| Main ingredients | Teff flour (or sometimes wheat, barley, millet, sorghum, corn, or rice flour) | ||||||
| 131 kcal (548 kJ) | |||||||
Nutritional value (per 100 g serving) |
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