Injira The Bread That Is The Backbone

 Ethiopian and Eritrean cooking is mostly deliciously rich stews. These need a good bread to stop up the sauce and flavors.This would be injera, the porous bread that is a staple in both cuisines. It's one of the easiest breads to make and a great accompaniment to fall's flavors.

New contributor Naz Deravian and cookbook author of the fascinating Bottom Of The Pot Persian Recipes and Stories wrote about this vital staple of both Ethiopia and its neighboring country Eritrea.It's a sour springy flatbread rich with nutrients. It serves as both a bread and a utensil. The two countries have cuisines heavy with stews such as alitcha kik a split pea one , Shira  a chickpea and tomato mix and doro wat, a spicy chicken mix.Injira is known for its' "eyes" tiny holes that stop up juices . The malleable texture allows it to be torn off and allowed to stop up sauces as well as being used as a kind of spoon. Los Angelenos can buy the bread from Gennet Wondimu who started her catering business out of necessity after her husband's death. she also makes it without the usual added grains of barley. The original teff flour is gluten free which makes it perfect for those with gluten allergies. demand for it grew as Los Angeles hosted more and more Ethiopian restaurants.

Injira can be made at home and Ms. Deravian includes it. Teff flour is required to get the most authentic look and flavor.It can be found on Amazon but some groceries carry Bob's Red Mill brand . Home bakers do have to create a starter - not unlike sourdough. This is called leet and it's a mix of water and teff.It's left to ferment for a few days and then added to boiling water until it forms a thick smooth paste called absit..This is to ensure the injira doesn't;t crack and is springy. The absit is stirred into the remaining batter until it's smooth and pourable. Getting this right will either make or break the bread. This may be tricky for a novice baker. It takes a lot of practice and the right environment for fermentation,Once done it can become second nature as Ms. Wondimu attests. What about the griddle or the mitad? Use a non stick pan, making sure  all residual oils are wiped from it.Use a paper towel for this. Pour the batter into the pan .It should be a thin stream and forming a circle in the center. Try not to have any thick areas. Its done when the eyes or holes pop and cover three quarters of the surface.Cover and finish cooking for thirty seconds more. Take the pan off the head and use a spatula to slip the injira onto a towel to cool. Stack the breads  and they can be stored for up to two weeks.

Injira is the staff of life for Ethiopians and Eritreans.It is perfect for stews. Make it to discover this great staple.