Injera (Sourdough Teff Flatbread)

Injera is the foundation of every Ethiopian meal — a large, spongy flatbread made from teff, an ancient grain native to the Ethiopian highlands. It is more than bread: it is the plate the stews are served on, the utensil used to scoop them, and the vehicle for the communal eating that defines Ethiopian dining. The batter ferments for days, which gives injera its signature sour tang and its cloud of tiny bubbles.

The spongy foundation of every Ethiopian table

Cooked on one side only, injera comes off the griddle soft and flexible, with a tender, almost crepe-like underside and a slightly porous top that grips stews and soaks up sauce. The best injera is made from pure teff, but a blend with a little all-purpose flour makes a sturdier version that holds up in a home kitchen. Once you tear off a piece and scoop up your first bite of doro wat, you will understand why Ethiopians say no meal is complete without it. It takes time and patience — and it is worth every day of it.

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