Injera is the staple bread in Ethiopia. It is soft and spongy, and looks like a large crepe. It is made from Teff, but we substitute wheat flour below.

Injera bread becomes the base--or plate--on which the main courses are placed for a meal. Ethiopians will serve various curries, stews, meats, boiled eggs, and more directly on a 16" piece of injera bread. Guests gather around the common plate to share the communal meal. Pieces of injera bread are broken off from individual injera, used to grab a piece of meat or vegetables, and popped into the mouth to savor. Once the side pieces of injera are gone, the group begins to eat the plate (injera bread) itself as the food groupings are eaten. Delicious! No other plates or utensils need. Just injera bread. Try them yourself!

Ethiopian Injera Bread

Recipe 2 pounds self-rising flour (not plain)
1/2 pound whole-wheat plain flour
1 teaspoon baking powder (not soda)
Pinch salt
16 ounces soda water (sparkling)

Directions