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Injera

Injera

Injera is soft bread, which is made from teff flour. Teff is a cereal widely produced in Ethiopia. It has very small grains. The grains are either red or creamy. The combination of the grains results in variety of teff in market as "Magna", which is totally creamy grains, "Sergegna", which is a mix of red and creamy grains. Lastly, " Key teff" is totally red grains. That is the clue behind for preparing a darker colored and lighter colored injera, which you might come across in a traditional dish.

According to an article on Wikipedia, in making injera, teff flour is mixed with water and allowed to ferment for several days, as with sourdough starter. As a result of this process, injera has a mildly sour taste. The injera is then ready to bake into large flat pancakes, done either on a specialized electric stove or, more commonly, on a clay plate placed over a fire. Unusual for yeast bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, injera compares to the French crêpe and the South Indian dosai as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are quite unique and unlike the crepe and dosai. The bottom surface of the injera, which touches heating surface, will have a relatively smooth texture, while the top will become porous. This porous structure allows the injera to be a good bread to scoop up sauces and dishes.

source:http://en.wikipedia.org/wiki/Injera

 
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