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 ...

(Here are 14 whole grains you should be eating.) One type of bread that remains uncommon on American tables is Ethiopian injera. This spongy, crepe-like flatbread is made from teff flour ...

There’s also smoked doro wat (their take on the spicy chicken stew) and loaded injera nachos, which swap chips for crispy injera bread topped with your choice of meat, stewed chickpeas ...