Injera, a sourdough-risen flatbread with a slightly spongy texture, is
a fundamental component of any Ethiopian or Eritrean meal. In fact,
this bread is so central to this cuisine, that it is the national dish
of those countries! Injera is traditionally made with flour from teff;
a tiny and ancient grain native to the area of modern-day Ethiopia
that is packed with protein, fiber, and nutrients. In this hands on
class with instructor Mimi Selam, you’ll learn the multi-stage (but
still amazingly simple) process for making this delicious and
nutritious sourdough flatbread at home. You’ll also cook a simple
dish to accompany your freshly made bread. You’ll leave class with
the skills to make your own injera to enjoy with your favorite
Ethiopian or Eritrean recipes or to experiment with other uses for
this versatile bread! Injera burrito anyone? Note: This class is NOT
gluten free.
food
1419
Views
23/01/2020 Last update