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Injera is Ethiopian flat bread. It is thin (about 3/16"), round, sour, soft, spongy and moist. This is a stack of 6-8 loaves. I've been eyeballing injera at an ethnic food market, and finally bought some.
Traditionally, a loaf of injera is placed on a platter, then the main dish is poured onto it, then the diners use pieces of more injera to scoop and pinch mouthfuls of food from the pile...then they eat the soaked, tasty 'edible tablecloth' the food was on.
You won't like injera if you eat it naked (the bread, joker, if the bread is naked), but you'll find that the bread's sourness compliments the food if eaten as intended. Here I tried it with chili. It turns out I'm not any better at scooping injera than I am with chopsticks, but I fumbled through by spooning some chili onto smaller pieces of injera, before transferring the little rolls to my mouth. It was good.
This morning I tried injera with leftover fried rice and an egg sunny-side-up (an egg cooking technique I haven't perfected...yet). Again, it was good, but was too time consuming for a workday breakfast.
The bread is satisfying and filling, and it stuck with me longer than most breakfasts. Normally I'm munching on something before lunch. Today I wasn't.
Nutritionally, it has lots of good stuff, including fiber.
And, finally, Jackie & Buzz took to it like native Ethiopian wild dogs.
This looks like an uncooked pancake.
How do you feel?
Don't think I would even want this in the fridge.
Better still, how do the dogs feel?
Or have they eaten the goat?
Go for the goat dogs.
Don't let him tell you this is good for you.
Goat......
Wow, your willingness to try new things is very commendable! I think getting stuck in ruts is what causes people to lose their passion for life. Well done!
By the way, looking at that first picture, I thought Injera was a type of sea shell :).