Injera

Ethiopia

About Injera

Injera is a large, round, spongy flatbread from Ethiopia and Eritrea, with a slightly sour taste. It is made from teff, a tiny grain native to the Ethiopian highlands, and it is both plate and cutlery at an Ethiopian meal.

The teff flour is mixed with water and left to ferment for several days, which gives injera its tangy flavor. The batter is poured onto a large clay griddle called a mitad and cooked on one side only, forming the many small holes on top.

Stews such as doro wat, lentil misir wat and vegetable dishes are served on top of a large sheet of injera, and diners tear off pieces with their right hand to scoop them up. Teff is naturally gluten-free, though some injera is made with other flours.

Ingredients

• teff flour
• water