Sourdough Saturday... A few years ago, here on this blog we featured a series of “Around The World” challenges and we have decided we want to try that challenge again this year, so to kick off the New Year with our first challenge We made Injera Bread.
It is a sour, spongy, flatbread made from fermented Teff flour (sourdough) and is listed as a staple in Ethiopia living.
Traditionally, people say it has a unique, slightly nutty and tangy flavor with a porous texture that is good for soaking up sauces, making it the reason why they use it as a utensil or plate. We found this to be very true. We really didnt care for it just plain, but when we used it to scoop up the "Garlic Butter Chicken & crunchy vegetables" it was really tasty. It's naturally gluten-free and vegan, making it a nutritious and versatile part of their daily diet.
We Loved and followed the photos and recipe from "The Daring Gourmet", so if you want to try it, here is the link: https://www.daringgourmet.com/authentic-injera-ethiopian-flatbread/#recipe.
And keeping with the traditional way of eating this flat bread, we served it along side our pan full of Ethiopian “Creamy Curried Chicken” (see post on January 7, 2026) and ate with our fingers using the bread as our utensils.
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