Injera

Ethiopian food · fermented · flatbread · staple grain

Spongy and sour. Injera has a unique texture with tiny holes that make it spongy, and it develops a slightly sour taste from fermentation, which is when beneficial bacteria transform the dough over time.

Made from teff. This special flatbread is made from teff flour, a tiny ancient grain that grows in Ethiopia and Eritrea and is packed with nutrients like fiber and protein.

Plate and utensil. Injera is so important to Ethiopian and Eritrean meals that people tear off pieces and use them to scoop up stews and vegetables, so it acts as both the plate and the fork.

Stored in baskets. Families traditionally keep injera fresh in a special woven basket called a mesob, which helps preserve the bread and keeps it soft and ready to eat.

Family centerpiece. In Amhara communities, injera is as essential to meals as bread or rice are in other parts of the world, bringing people together to share food at the center of the table.