Injera

Injera
	Beyaynetu: Meal consisting of injera and several kinds of wat or tsebhi (stew) is typical of Ethiopian cuisine.
Type	Flatbread or pancake
Place of origin	Ethiopia; Eritrea;
Region or state	Horn of Africa
Main ingredients	Teff flour (or sometimes wheat, barley, millet, sorghum, corn, or rice flour)
Food energy; (per 100 g serving)	131 kcal (550 kJ)
Nutritional value; (per 100 g serving)
Protein	4.95 g
Fat	1.26 g
Carbohydrate	25 g
	Cookbook: Injera; Media: Injera;

Injera (Amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; Tigrinya: ጣይታ, romanized: ṭayta; Oromo: budeena) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea,^[1]^[2] injera is a staple. Injera is central to the dining process in Amhara community, like bread or rice elsewhere and is usually stored in the mesob.^[4]^[5]^[6]

^ ^a ^b Clarkson, Janet (2013). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield Publishers. p. 1293. ISBN 978-1-4422-2715-6.
^ ^a ^b Cauvain, Stanley P.; Young, Linda S. (2009). The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. DEStech Publications, Inc. p. 216. ISBN 9781932078992. Injera is the fermented pancake-like flatbread, which originated in Ethiopia.
^ "Calories in 100 g of Injera (American-Style Ethiopian Bread) and Nutrition Facts".
^ Shinn, David (29 March 2004). Historical Dictionary of Ethiopia. Scarecrow Press. p. 198. ISBN 978-0-8108-6566-2.
^ Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530. doi:10.1525/aa.2003.105.3.515. JSTOR 3566902.
^ Mekonnen, Yohannes (29 January 2013). Ethiopia: the Land, Its People, History and Culture. Yohannes Mekonnen. p. 362. ISBN 978-1-4823-1117-4.