Ethiopian Injera
http://users.kitchencaravan.com/video_podcasts/4.5Injera.m4v
Ethiopian Injera is a delicious spongy bread made with teff flour. Teff is a tiny whole grain from Ethiopia that is very healthy and nutritious. The wet dough is left to ferment for a few days, taking on a slightly sour flavor and spongy texture. Ethiopian dishes are centered around the large flat bread, which is used to pick up the various morsels of food. We went to The Ethiopian Restaurant in New York to learn how they make this unique bread.
Episode:
Breads of the World: Unite! May 25, 2008
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Comments
I have had injeras at Ethiopian restaurants in NYC and I just love their sour and spongy dough.I remember reading that, because of its protein content, it has saved kids from malnutrition or starvation in the regions where it grows, even when no other food was available. Now and then a colleague will bring me teff from Africa and, when I have it, I like to incorporate it into my daily bread. It gives it a complex flavor. Thank you for showing us how this staple of Ethiopian food is made.
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