What is the name of the spongy, fermented flatbread that serves as the base for most traditional Eritrean meals?
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Injera is a staple sourdough flatbread made from teff flour, though sorghum is also used. It has a unique spongy texture and slightly sour taste, perfect for scooping up savory stews like tsebhi. Interestingly, the fermentation process gives it bubbles, often called "eyes," which are a sign of high quality. Photo: Artem.G, Wikimedia Commons, CC BY-SA 4.0.
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Source: Wikipedia (CC BY-SA)
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