Injera እንጀራ
Injera is a sour, fermented flatbread at the center of Ethiopian and Eritrean cuisine. Traditionally made with teff—an ancient grain among the world’s oldest domesticated crops—injera is served with nearly every meal, acting as both plate and utensil.
More than just a daily staple, injera is a deeply cherished part of life and communal tradition. Families and friends gather around woven baskets called mesobs, breaking bread from a single round flatbread. Tearing a piece and offering it to another is a gesture of respect and affection.
Injera's signature tang comes from slow fermentation, with batter resting for days before being poured in spirals onto a hot mitad. As it bubbles and steams, forming its iconic lace-like surface, it becomes the perfect base for dishes like doro wat and shiro.
Teff’s resilience as a staple food crop have allowed injera to remain at the center of daily life for centuries. Injera is a living tradition of sharing and storytelling that continues to connect people across cultures and generations today.
Why teff makes the best injera
Authentic injera is made with 100% teff—naturally gluten-free, rich in fiber and iron, and prized for the gentle sourness and airy, lace-like texture only teff’s tiny grain can create. It’s what gives injera its signature tang and the perfect surface for scooping up rich, spiced stews.
Ready to make it yourself?
Grow your teff starter, then bake your first injera at home.