Injera is the perfect wrap for salad rolls. Just take some strips of injera and fill them with a quinoa salad (think diced ...

Mix rice flour, wheat flour and millets. Combine all the flours in a bowl. Add water and make a fine batter. Add yeast and let it ferment for three days. Pour a tbsp of the batter on medium hot ...

Following is a transcript of the video. Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest ...

Made of fermented teff flour, injera is baked on a large, black clay pot. Now, teff is a tiny, iron-rich grain that contains no gluten, which is why you can't make raised bread with it.

On the vegetable side, the ground and seasoned chickpeas in the shiro wet make for a creamy filling for the injera. It’s great on its own or layered as a base for chunks of chicken or lamb.