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I once went to an Ethiopian restaurant with my family. Never again.
I can't even describe it, but whatever evil concoction they call their version of bread is easily the worst thing I ever attempted to eat.
The lady who owns the Ethiopian place near me told me that it’s really hard to get the injera right when you first try it the US. The wild yeasts that occur naturally in Ethiopia are not present here. Is like how “real sourdough only comes from San Francisco.”
She said she couldn’t get it to work right with pure teff like back home and to play around for a long time with the mix of wheat, rice flour and teff before it was even edible.
Maybe the place you had it was still figuring it out.
Maybe. This was in Israel. There's a sizable Ethiopian population here but it still might be difficult.