Re: Injera Bread

jmcquown wrote:

After I made my decision to make stew I went back and asked the store owner,
is this Injera bread? He said, "Yes! How did you know that?" LOL As we
say around here: Google is your friend. Turns out the owners wife bakes it
from scratch which is why I only see it there every once in a while. It's
three HUGE sheets of this spongy bread. I'll have to hope I can keep it
from spoiling in the fridge because I surely don't need to make a pot of
stew large enough for these three large sheets of Injera. Don't have the
freezer room for the stew and I seriously doubt this bread would freeze well
at all.


I first learned about injera when visiting friends in Washington, DC, 20 years ago. They took me to an Ethiopian restaurant. The whole night was one of those food discoveries, not just good food, but totally new good food, as in, I'd never tasted anything like it before. Since then, whenever I travel, I ask around for Ethiopian restaurants and eat at them if there's one in town. I understand that making injera at home isn't hard, a matter of combining seltzer and teff flour to make a batter, then pouring it on a hot griddle, but at one restaurant, it was obvious that the Ethiopian neighbors of the restaurant were stopping for their injera on their way home from work. They make the stews at home and get the injera from the restaurant, much the way I do a lot of my cooking from scratch but stop by a bakery for bread most of the time.


--Lia

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