Injera: the Ethiopian Flatbread Plate from Teff

Injera: the Ethiopian Flatbread Plate from Teff

Injera is a spongy, mildly sour flatbread from teff flour that serves simultaneously as bread and plate in Ethiopian cuisine. Stews (wat) are placed directly on the injera and eaten by hand, tearing off pieces.

History of the dish

Teff is a grain native to Ethiopia, cultivated there for more than 5,000 years. Injera is central to both Ethiopian and Eritrean cuisine. The traditional process: the batter ferments for 3–5 days, giving the sourness.

Key ingredients

Teff flour (or a blend of teff with wheat or buckwheat), water, salt. The batter is left to ferment at room temperature. Cook in a dry pan, covered, on one side only.

How to cook at home

Quick injera (no long fermentation): add 2 tbsp apple cider vinegar to the batter and leave for 24 hours. The texture and sourness will resemble the real thing. Cook over medium heat until bubbles form and the surface is dry.