Injera
- Serves
- 8-10 flatbreads
- Prep
- 20 min plus fermentation
- Cook
- 30 min
- Difficulty
- Advanced
History & Origin
Injera is the fermented flatbread and edible serving surface central to Ethiopian and Eritrean meals. Traditionally made from teff, its sour flavour and honeycomb texture come from fermentation; cooks tear pieces to scoop stews and vegetables rather than using cutlery.