Ethiopian Injera Bread from last nights Author Dinner at Restaurant Eugene with Marcus Samuelsson.
Injera is not only a kind of bread, it is also used as an eating utensil. It has a spongy texture that makes it perfect for scooping up meat and vegetable stews.
Injera bread is made with teff, a small, round grain that is grown in Ethiopia. Teff is very nutritious and contains very little gluten. It has an airy, bubbly texture with a slightly sour taste.
