Injera is mainly made from teff flour and water , which are mixed into a batter and fermented before cooking. It’s a spongy, slightly sour flatbread from Ethiopian cuisine, and some versions also use barley, millet, wheat, or other grains mixed in.

Quick Scoop

  • Traditional injera is usually made from teff flour and water.
  • The batter is fermented, which gives injera its tangy flavor and bubbly texture.
  • Some recipes or regional versions include other flours like barley, wheat, millet, corn, or rice.
  • When made with 100% teff, it is naturally gluten-free.

Simple version

Think of injera like a sourdough-style flatbread: grain + water + time. The fermentation is what makes it taste sour and gives it that soft, porous surface that soaks up sauces so well.