If you eat a piece of injera without any accompaniment, the bread tastes tangy, bitter, and potentially even sour (via Wild Junket). The unique flavor bouquet of the bread stems from its fermentation process. After mixing the base ingredients, the baker needs to rely on natural, airborne yeast to help ferment the batter, and at first glance, this process looks like your bread has started growing mold (via Daring Gourmet)! Instead of getting baked in an oven, injera develops its unique texture from getting cooked on a griddle-like flat surface and steaming, resulting in a one-of-a-kind spongy texture that can soak up anything you might throw at it.
Next time you go out for Ethiopian and feel apprehensive about eating with injera, don’t hold back — taste why this bread has stood the test of time. Its unique, tangy flavor and spongy texture truly make eating a fun experience and make you wonder why more foods don’t rely on bread as a utensil and place setting. Give the bread a shot. We think there’s a good chance you won’t be disappointed!