Ethiopia's giant spongy sourdough flatbread — made from teff grain, fermented for two to three days, then poured onto a hot clay griddle to produce a sour, spongy disc that serves as both plate and eating utensil.
Teff — the foundation
Injera is made from teff (Eragrostis tef), an ancient grain native to the Horn of Africa. Teff is the world’s smallest grain — one grain is barely visible to the naked eye — and comes in white, red, and brown varieties. White teff is considered highest quality for injera. Teff is gluten-free and rich in iron, calcium, and resistant starch.
The fermentation
Teff flour mixed with water and an ersho starter (a naturally occurring culture of wild yeast and bacteria collected from previous fermentation) is left for 2–3 days at room temperature. The batter becomes lightly alcoholic and sour, developing the characteristic flavour. Without the fermentation, the result is flat and bland rather than complex.
The cooking
Injera is poured onto a large, slightly convex clay griddle (mitad) heated over fire — or, in modern kitchens, a large electric disc. It is poured in a spiral outward from the centre, tilting the griddle to spread it thin. A lid is placed over it, and the injera cooks in steam from the inside. It is ready when the top surface is dry and covered in small holes (eyes) from the gas bubbles.
Communal eating
Injera is the foundation of Ethiopian food culture. Stews (wot) and salads are placed directly on the injera, which becomes both plate and food. Diners tear pieces of injera from the edges and use them to scoop up the toppings. Injera saturated with wot is as prized as the clean sections.
Find more foods by letter
Injera starts with I and ends with A. Browse other foods along the same letter.
Foods that contain a letter from "Injera":