Recipe Category: Flatbread

Injera is a staple food in Ethiopian cuisine, and it is eaten as the base for most dishes.
The flatbread is made from teff flour, which is a highly nutritious ancient grain found in Ethiopia. However, self-rising flour is a more accessible substitute used in most parts of the world.
The sourdough aspect of injera is a result of a natural fermentation process that occurs when the batter sits at room temperature for a few days. During this process, the natural yeasts and bacteria in the air begin to break down the batter's carbohydrates and produce lactic acid, which gives the injera its distinct sour taste.
Injera is usually served with stews, curries, and other dishes that make up a traditional Ethiopian meal.

Algerian Kisra is a traditional flatbread that is enjoyed throughout Algeria. This simple and healthy recipe uses just four ingredients: semolina flour, salt, olive oil, and water. The dough is kneaded and then flattened into rounds, cooked on a griddle or skillet, and served warm. Perfect as a side dish or as a base for various toppings, this flatbread is a delicious way to add some North African flavor to your meals.

Caramelized Onion and White Bean Flatbread is a perfect recipe for a quick and easy dinner or lunch. The dough is made with whole wheat flour, which makes it healthier than traditional pizza dough. The dish is topped with caramelized onions, sautéed mushrooms, white bean spread, sliced plum tomatoes, and gouda or cheddar cheese. The combination of flavors and textures create a mouthwatering experience that will leave you wanting more. The sweet caramelized onions, the savory mushrooms, and the creamy white bean spread work together to create a dish that is packed with flavor and nutrition.