Ethiopia · East Africa
Injera
Also known as እንጀራ
A pourable teff batter is left to wild-ferment for two to three days before being poured in a spiral onto a hot clay mitad — trapped fermentation gas bursts through the surface to leave the bread's signature 'eyes'.
Method
Griddle · Mitad
Hydration
100%
water to flour
Glycemic index
59
Medium GI
Energy
189 kcal
per 100 g
Sensory profile
- sourness
- 9
- sweetness
- 1
- crispiness
- 1
- chewiness
- 5
- aroma
- 7
- moistness
- 8
Scale 0–10
Nutrition
per 100 g| Energy | 189 kcal |
|---|---|
| Protein | 6.4 g |
| Carbohydrates | 39 g |
| of which sugars | 0.5 g |
| Fat | 0.9 g |
| Fiber | 3.8 g |
| Sodium | 220 mg |
Typical values; recipes vary.
Texture
- Spongy 'eyes'
- Tangy porous crumb
Typical ingredients
- Teff Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.