1:05in productionCh. 1 · What the dish is and where it came from/ 1:05 · ceiling 15 min
Dishes · Technique
Injera
A sour, spongy fermented flatbread from Ethiopia and Eritrea, traditionally made from teff flour and cooked on a mitad griddle.
Injera is a sour, fermented, pancake-like flatbread with a slightly spongy texture, traditionally made from teff flour. Teff is a cereal crop that originated in Ethiopia and is mostly consumed in Ethiopia and Eritrea.
Injera is a sour, fermented, pancake-like flatbread with a slightly spongy texture, traditionally made from teff flour.
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How it works, in terms someone would actually use
Teff batter is fermented using ersho, a starter from a previous fermentation.
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What it gets right
Its sour flavor and slightly spongy texture make it a distinctive choice among flatbreads.
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What it does not
It requires extended fermentation time and specialized equipment (mitad), making it less convenient than quick-cooking flatbreads.
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What it changed
Teff’s association with Ethiopia and Eritrea gives the traditional bread a close connection with the region’s grain and food traditions.
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Who it is for, and who it is not
It is for people seeking traditional Ethiopian or Eritrean foods made with teff.
0:57
Is it worth your time
It is worth your time if you want a distinctive, sour, spongy flatbread rooted in Ethiopian and Eritrean culinary practice.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
Its sour flavor and slightly spongy texture make it a distinctive choice among flatbreads.
What does not
It requires extended fermentation time and specialized equipment (mitad), making it less convenient than quick-cooking flatbreads.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Injera is a sour, fermented, pancake-like flatbread with a slightly spongy texture, traditionally made from teff flour. Teff is a cereal crop that originated in Ethiopia and is mostly consumed in Ethiopia and Eritrea.
How it works, in terms someone would actually use
Teff batter is fermented using ersho, a starter from a previous fermentation. Absit, a cooked starch mixture, is added before a further fermentation; the batter is then cooked on a covered mitad griddle.
What it gets right
Its sour flavor and slightly spongy texture make it a distinctive choice among flatbreads.
What it does not
It requires extended fermentation time and specialized equipment (mitad), making it less convenient than quick-cooking flatbreads.
What it changed
Teff’s association with Ethiopia and Eritrea gives the traditional bread a close connection with the region’s grain and food traditions.
Who it is for, and who it is not
It is for people seeking traditional Ethiopian or Eritrean foods made with teff. It is not for those avoiding fermented foods or teff-based products.
Is it worth your time
It is worth your time if you want a distinctive, sour, spongy flatbread rooted in Ethiopian and Eritrean culinary practice.