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VEGETABLE INJERA

IN ETHIOPIA AND ERITREA, THIS SPONGY, SOUR FLATBREAD IS USED TO SCOOP UP MEAT AND VEGETABLE STEWS.
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TEFFFROM ETHIOPIA

VEGETABLE

Injera is made with teff, a tiny, round grain that flourishes in the highlands of Ethiopia. While teff is very nutritious, it contains practically no gluten.
This makes teff ill-suited for making raised bread, however injera still takes advantage of the special properties of yeast. A short period of fermentation gives it an airy, bubbly texture, and also a slightly sour taste.

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