Ethiopian · bread
Injera
Injera reads salinity 3.6 on Palate's 0–10 flavor X-ray — a Ethiopian bread, about 96 hr 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.8 / 10
- Sweet & Fruity — 0.8 / 10
- Sour & Bright — 1.4 / 10
- Bitter & Earthy — 0.8 / 10
- Rich & Fat — 0.9 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Salinity 3.6 · Sourness 1.4 · Umami 1.4 · Nutty 0.9 · Earthy 0.8 · Sweetness 0.8 · Funk & Ferment 0.7
What's in it (3)
- 3 cups teff flour
- 3.5 cups water
- 1/2 tsp salt
Time & effort: about 96 hr 20 min (20 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 109.6 kcal, 3.6 g protein, 0.5 g fat, 22 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Mix teff flour with water to make a thin batter and ferment at room temperature for 2-3 days until pleasantly sour and bubbly.
- Stir in salt and a little water to adjust consistency.
- Pour a large ladle of batter onto a hot greased griddle and cover to cook only on one side until the surface is full of holes and the top is fully set.
- Remove, cool, and serve as the base for all stews.
Dishes with a similar flavor shape
- Baguette — French
- Tuwo Shinkafa (Soft Rice Swallow) — Nigerian
- Greek Salad — Greek
- Edamame (枝豆) — Japanese
- Kabocha no Nimono (Pumpkin Simmered in Dashi) — Japanese
Keep reading: what salinity means in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.