Injera
OriginEthiopia
YearAncient
Key IngredientsTeff flour
About Injera
The sourdough flatbread that serves as plate, cutlery, and staple of Ethiopian meals. Made from teff, a tiny ancient grain domesticated in the Horn of Africa. The batter ferments for up to three days for the signature sour taste. Bubbly and crepe-thin, cooked on a clay mitad stove. Naturally gluten free. A meal without injera is not a meal in Ethiopia.