It is a flatbread common in Ethiopian cuisine. But I think it has more of a pancake texture to it. It is made from teff flour. You make a starter that ferments for 5 days, and smells rather unpleasant. Some recipes described it as grassy. More like rotting wood. Anyway, that changes when you cook it. It develops a mild sour dough taste, and soaks up the flavor of whatever sauce you use. The hubby and I had ours with chicken in peanut sauce.
Sadly, this was not something E wanted to try - the injera that is. She saw and smelled it while fermenting and that may have turned her off it.
|Injera starter does not look or smell appetizing|