Injera is a sour, spongy flatbread from Ethiopian and Eritrean cuisine, traditionally made from fermented teff flour. It’s often used as both the base of a meal and a utensil for scooping up stews and vegetables.

Quick Scoop

  • What it is: A fermented flatbread with a soft, porous texture and a mildly tangy taste.
  • Main ingredient: Teff flour, though some versions also use wheat, barley, millet, or corn.
  • How it’s eaten: Served under stews, meats, and vegetables, and torn by hand to pick up food.
  • Why it matters: It’s a staple food and an important cultural symbol in Ethiopian and Eritrean cooking.

If you want, I can also give you a simple recipe , taste description , or how to eat injera.