Injera (እንጀራ in Amharic) 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. Injera is essential to Ethiopian and Eritrean cuisine and a must try for foodies.

Below is the traditional method using just water and Maskal Teff flour.