Injera is a sourdough flatbread used in Ethiopian and Eritrean food. Generally a stew or casserole style dish is served on top of the bread. I have a nice quick way to make the batter without having to wait for it to ferment. Traditional injera is about the size of your dinner plate but I have made them this time round in pikelet size so to appeal to our little ones taste.
This is just delicious and can really go with any stew or casserole you cook. I have an African style peanut stew that I make which goes beautifully with injera.