A spongy sourdough-like flatbread, injera serves as an edible utensil (and sometimes the entire platter) for an Ethiopian meal. The tangy taste pairs perfectly with richly spiced Ethiopian dishes, while the absorbent texture is great for soaking up extra sauce. Traditional injera batter is fermented over four days, but this quick version gets its tang from lemon juice and requires less than an hour to be ready to eat. When it’s time to feast, simply tear off a piece of injera and use it to scoop up bites of stew, greens, and other dishes for a fun and filling meal.
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