If you’ve eaten Ethiopian food, then you’re no stranger to Injera, but what exactly is Injera and, more importantly, how do we make it?
Injera is a popular fermented sour flatbread that is served with many Ethiopian dishes. Its spongy texture is used to absorb the foods it is served with. Injera is made with Teff, also known as the smallest grain in the world but that doesn’t take away from how highly nutritious it is and it’s gluten free! In fact, Teff is gaining great popularity among healthy food enthusiasts.
So what kind of pan do we use to make Injera?
To understand this, you need to choose the pan that suits your needs! Will you be making Injera daily? Or do you prefer to include a monthly dish in your meal plan? Will you be making large Injera for your dishes? Or will they be in smaller portions? Below are a few different pans you can choose from to best suit your injera making needs!
