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Many people write to me that Ingera is not only Ethiopian but rather also Eritrean. I apologise to all of you who feel that I ignored you, but I never knew that. so here I am telling the whole world that injera is also heaven on Earth from Eritrea. Thank you so much for that amazing food that have changed my entire life and I can’t help it but let the world know about it and how wonderful it is.
I have to admit that my grandparents came from Yemen, and over there, they make the same thing, but they use Sorghum flour, and they name it Lachuch. I guess the whole region is ‘affected’ 😀 by that wonderful tangy flat bread that gets different names by different countries in the region. Here I included great recipe with precise measurements for beginners. I use sugar to help the yeast a little, but The original Ingera doesn’t require that, so it’s really optional. I also like it a little salty so I added a little bit of salt the original does not use salt. Whether you use that very minimal sugar or salt or both or nothing at all, your Injera it’s going to come out delicious and pretty. For me, it is a sacred bread that is eaten with so much holiness and appreciation for the people who brought it to this world, whether they are Ethiopian, 🇪🇹 Eritrean, 🇪🇷 or Yemenite 🇾🇪 .
This recipe cannot disappoint you. If you follow the exact directions, you will have an amazing delicious successful Injera. unlike some commercial complicated recipes that contain white flour and great amount of yeast, this recipe is easy to do and is made with healthy ingredients. God bless you all, and thank you for your subscription and comments.🙏🌺💕💕

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