Injera

Protein	4.95 g
Fat	1.26 g
Carbohydrate	25 g

Injera
	Beyaynetu: Meal consisting of injera and several kinds of wat or tsebhi (stew) is typical of Ethiopian cuisine.
Type	Flatbread or pancake
Place of origin	Ethiopia; Eritrea;
Region or state	Horn of Africa
Main ingredients	Teff flour (or sometimes wheat, barley, millet, sorghum, corn, or rice flour)
Food energy; (per 100 g serving)	131 kcal (550 kJ)
Nutritional value; (per 100 g serving)
Protein	4.95 g
Fat	1.26 g
Carbohydrate	25 g
	Cookbook: Injera; Media: Injera;

Injera (Amharic: እንጀራ, romanized: ənǧära, [ɨndʒəra]; Tigrinya: ጣይታ, romanized: ṭayta; Oromo: budeena) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like bread or rice elsewhere and is usually stored in the mesob.