Talk:Injera

message: Injera is commonly NOT prepared with yeast, i. e. a saccharomyces fungus, but is rather to be left alone for some days to become natural sourdough through milk-sour bacteria fermentation. For this ditinction is quite important in German bakery and kitchen, so it might be the same in Habesha cooking, and this fact must be regarded well. 
--100humbert (talk) 13:55, 7 March 2014 (UTC)
thread_title: Yeast?

message: Gentelmen,
Regarding Enjera Ethiopians have to show the world in photograph how it is baked ,prepared in Metad,how it is kept and things like that
so a volunter to put this photos specialy from our dynamic photographers is expected.This have to include the TEF seed too
I don't know why our tourist promoters have done it.I have seen photos how Coffe is prepared and served But it is ENJERA our treasure.
I can't do it because i am in yemen
Mohammed Nasser Phleem
Sana'a,Yemen
(originaly from SENGATERA)
I doubt if Injera is eaten in Somalia. I would like to request that this should be reconsidered by the editors.
Tewodros from Bole (Originally from Bale Goba)
:It is, actually. I didn't think it was either, but I asked a Somali friend of mine and he said it was and it was called "injero." — ዮም (Yom) | contribs • Talk • E 19:28, 1 July 2006 (UTC)
thread_title: Untitled

message: Is there any reason Taita redirects here?  There is no mention of it.  It is also a suburb in Upper Hutt city, in case you were wondering why I ask. --Midnighttonight remind to go do uni work! 22:41, 27 September 2006 (UTC)
replies: text: Taita is another word for Injera, we should then make a disambg page --Merhawie 22:48, 27 September 2006 (UTC)

text: Based on further research I have identified that taita (ጣይታ) and inj[g]era have different meanings. Specifically in tigrinya taita is specific to the element shown here while injera can refer to any number of cooked "breads." I propose moving this page to "taita" and having a disambiguation page for injera as a reference to the numerous breads of the region.Merhawie (talk) 15:48, 4 June 2015 (UTC)
replies: text: The distinctions between different breads in Tigrinya is an interesting point, but only for Tigrinya.  If Merhawie wants to add a sentence or two about how Tigrinya has a generic word and a specific word, that would be appropriate. The term "injera" is used by multiple language groups, so this article should stay as it is.Pete unseth (talk) 20:00, 4 June 2015 (UTC)
replies: text: Is that accurate Pete unseth? I am only aware of Amharic's use of the word "injera" to refer to a particular style of bread. It seems the injera page itself seems to suggest that other language groups (both within Ethiopia as well as outside Ethiopia) do not use injera to refer to the product (in Ethiopia, Oromo & Ogadeni's use different words while outside Ethiopia there is taita in Eritrea as well as different words used in Somalia and Yemen). Thoughts?Merhawie (talk) 21:30, 4 June 2015 (UTC)
thread_title: Taita

message: Is laxoox really that similar to injera? Based on the description it sounds more like pita than injera. (See also Talk:Laxoox) -- Gyrofrog  (talk) 21:05, 30 July 2007 (UTC)
replies: text:  Update: now that we have a photo, it is more clear as to why lahoh is mentioned alongside injera, canjeero etc. -- Gyrofrog  (talk) 14:35, 20 July 2010 (UTC)
thread_title:  Laxoox 

message: I've removed the following sentence from the article, as it lacks attribution: "Large quantities of fresh injera are airlifted from Addis Ababa to various parts of the world by Ethiopian Airlines cargo planes." -- Gyrofrog  (talk) 17:37, 27 November 2007 (UTC)
thread_title:  Injera outside Ethiopia/Eritrea 

message: Hi.  I followed the link from this article to the WikiBooks Cookbook.  The recipe leaves a lot unexplained.  Could those of you who make injera at home take a look at it?  I won't say what my injera looked and tasted like, except it was nothing like in restaurants and it was a mess.  --Una Smith (talk) 05:27, 26 August 2008 (UTC)
thread_title:  Recipe 

message: I live in Winnipeg, Canada, and i recently found, at my local store, "YENAT INJERA". It is made locally, said the shopkeep. The ingredients are listed as: Teff, Flour, Water, Yeast.
I am wondering if 'yenat injera' is the same as 'injera', or maybe it's a specific variation.  Does anyone know?  Cheers —fudoreaper (talk) 04:31, 27 April 2009 (UTC)
replies: text: It's probably the brand name (and I think "yenat" means "mother's" or "like my mother's"). -- Gyrofrog  (talk) 15:38, 27 April 2009 (UTC)
replies: text:  Hrm, well that makes sense.  I tried searching for it, but there were very few hits, and all from canada.  Thanks for the info!  —fudoreaper (talk) 00:28, 28 April 2009 (UTC)
thread_title:  Yenat injera 

message: "Unique" is used as a way of saying "very unusual". People do you use "unique" that way, but for clarity it should be reserved for "unlike anything else". And how can a kind of bread be a national dish?  Suggest you look at national dish. Isaac Rabinovitch (talk) 03:52, 14 January 2014 (UTC)
replies: text: There's loads of RSS affirming that injera is Ethiopia's "national dish", and anyone who knows of Ethiopia can tell you, yes, a type of bread really is the national dish, bizarre as it may seem... and the texture of Ethiopian injera is indeed unique as it is properly made with teff which is native to Ethiopia and gives it a unique texture... even its counterparts in neighboring countries are not of the same unique texture as injera. Til Eulenspiegel /talk/ 04:16, 14 January 2014 (UTC)
thread_title:  "Unique" and "Unusual" 

message: "Unique" is used as a way of saying "very unusual". People do you use "unique" that way, but for clarity it should be reserved for "unlike anything else". And how can a kind of bread be a national dish?  Suggest you look at national dish. Isaac Rabinovitch (talk) 03:52, 14 January 2014 (UTC)
thread_title:  "Unique" and "Unusual" 

message: I'm leaving a note here to indicate why I've been reverting some recent changes to the article. An anonymous user, or users, have been removing mention of Eritrea from the article. The latest such edit summary () implies some sort of opposition to, or outright denial of the existence of, the country itself, rather than whether injera is actually eaten there.  This article, and for that matter any article on Wikipedia, is not the place to sort out one's feelings about the country.  Furthermore the cited source supports the text, as written.  Your opinion of Eritrea, or mine, has nothing to do with the fact that people who live in that place do indeed eat injera; the cited source supports this.  -- Gyrofrog  (talk) 16:23, 19 June 2015 (UTC)
replies: text: The edit summary seemed, to me, to refer to Eritrea. I understand what you're saying, but don't see how it contradicts the fact that injera is eaten in present-day Eritrea. I don't see the point of removing the mention of Eritrea from this article, particularly since it's backed up with a cited source. -- Gyrofrog  (talk) 18:42, 19 June 2015 (UTC)
thread_title:  Eritrea dispute 

message: The article Injera in Chicago should not be a separate article. We cannot have articles about injera in every city where it is made and enjoyed. It also has too much original research. By Wikipedia structure, the "Injera" article should be the only article, the best parts of the Chicago article should logically be merged, and then that article deleted. Time to go eat some! Pete unseth (talk) 21:05, 14 April 2016 (UTC)
replies: text: Agreed, I looked over Injera in Chicago and most of the article was just repeating what can already be found here. Not to mention that the other article as stated above, isn't quite as reliable as the one here. MapleSyrupRain (talk) 20:27, 29 April 2016 (UTC)

text: to merge this into Injera. I'm not even sure the information underneath "Ethiopian restaurants and markets in Chicago" is encyclopedic enough to be included at all. -- Evilninja (talk) 21:28, 28 March 2017 (UTC)
thread_title:  Merge [[Injera in Chicago]] into this article