There are different bread types in the traditional Ethiopian cuisine. The very popular one, which in some cases represent Ethiopia, is Injera (flat, sour bread). It is baked from a flour of ancient Ethiopian grain, called Teff. In the American context it can be made from pure Teff flour, a mixture of Teff flour and other grains such as barley, wheat, or rice flour. The other common bread names are Ambasha, Difo, and Hibist (steam-backed bread).
This lesson will present the ingredients and the baking recipe for Injera, Ambasha, Difo, and Hibist. There is no one single way of cooking the breads, though. Especially, Injera.
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