What is injera?
Injera is the soft, sour teff flatbread at the center of every Ethiopian and Eritrean meal. Here is what it is made of, why it is tangy, and how to eat it.
Injera is the foundation of the meal: a large, spongy, slightly sour flatbread that doubles as both plate and utensil.
What it is made of
Injera is traditionally made from teff, a tiny, nutritious grain grown in the Ethiopian highlands. The batter is fermented for a day or more, which gives injera its signature tang and its airy, bubbled surface.
How you eat it
The injera is laid on a shared platter and topped with stews and vegetables. You tear off a piece and use it to scoop, no cutlery needed. Extra rolls of injera come on the side.
You tear off a piece and use it to scoop, no cutlery needed.
Frequently asked
Why is injera sour?
The batter is naturally fermented before cooking, which develops a mild sourness a little like sourdough.
Is injera gluten-free?
Teff is gluten-free, but some restaurants blend teff with wheat or barley flour, so ask if you need it to be fully gluten-free.
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