Following is a transcript of the video. Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest ...

Once the batter is ready, it's poured onto a pan (or more authentically ... it's possible to have a completely vegetarian, ...

Heat a non-stick skillet or injera pan over medium-high heat. Lightly grease the pan with cooking oil. Pour a ladleful of the batter onto the hot pan, swirling it to spread evenly. Cover with a ...