ABSTRACT
This chapter conveys the importance of injera to people of East African descent around the world. Injera is a staple of East African food culture and is consumed by Ethiopians, Eritreans, and Somalis often more than twice a day around the world. Laid flat on a big plate, this unique chewy and spongy bread is often the base for meat and vegetable wot. Injera is baked as a flat bread on a large hot plate under a well-sealed lid to retain steam. During the baking process, the starch is gelatinized, and bubbles from the fermentation process evolve into pores and ultimately form “eyes”. Because the bread is only cooked on one side, eyes only form on one side of the bread. Depending on the choice of flour and the fermentation method, the batter preparation time can be reduced to 24 hours.
