Injera is a sour fermented flatbread, traditionally made with teff flour. It is an important staple in Ethiopia and Eritrea, and is consumed with nearly every meal. Injera serves as a bed for other stews, meats and vegetables, and is also used as a utensil for eating. For a tutorial on baking authentic traditional injera, check out our injera tutorial page.
Injera is traditionally made with just two ingredients, teff flour and water, which is fermented for several days and then cooked on a hot griddle known as a ‘mitad’ (ምጣድ). Teff is the preferred ingredient for making injera, but it is occasionally made with other ingredients like barley, when teff is unavailable. Teff is more expensive than other flours, but preferred for its taste and superior nutrition.
Teff is available in different varieties. Maskal Teff is available in ivory, brown, and sometimes ‘sergegna’ or mixed variety. The color of the teff will influence the color of the injera, with ivory producing a more cream-colored injera and brown teff producing a darker, and sometimes slightly purplish brown injera.
The fermentation process of injera occurs through the activity of a diverse mix of bacteria and yeast that are able to grow in the acid environment of the injera ferment. The microbial flora can be the most unpredictable part of the process, and occasionally unwanted outcomes occur due to environmental conditions that affect the fermentation, or perturbation of the complex microbial communities.
Injera batter or ‘leet’ is poured on the mitad in a spiral motion and then baked on the mitad and covered with a lid to cook the upper surface of the injera with steam. Quality injera should have a spongy texture due to small holes or ‘eyes’ and a pleasant sour taste. The injera is served on a platter with lots of other dishes (see: Intro to Ethiopian Cuisine ). Injera is served after it has had some time to cool to room temperature.
Injera can be a little tricky to store. The two main issues are drying out, and getting moldy. For short term storage, keeping the injera in the fridge in an airtight container or bag is the best. For longer storage, again it is good to keep in an airtight container, but it can be stored in the freezer for longer periods of time. After the storage, the texture can feel a little less soft and elastic when the injera is cold. It is best to warm it up at room temperature, though it can also be warmed in the microwave for a short amount of time. Additionally, add hot food to the injera will help return the desired texture.