Injera is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. It is a staple food in Ethiopia, Eritrea, and some parts of Sudan, and is central to the dining process, like bread or rice elsewhere. Injera is used as an eating utensil, a plate, and often in place of the tablecloth. A variety of stews, vegetables, and/or salads are placed on a large piece of injera, and guests use their right hands to tear portions of the injera which are used for gripping the food. The porous texture of the injera makes it ideal for soaking up the juices.
Injera is traditionally made out of teff flour, the worlds tiniest grain and also one of the earliest domesticated plants having originated in Ethiopia and Eritrea between 4000 and 1000 BC. Its production is limited to only areas with adequate rainfall, so its relatively expensive for most African households. As such, many will replace some of the teff content with other flours like barley or wheat.
The baking method for injera has changed little since its origin. Traditionally, the flour is mixed with water and fermented. It is baked by pouring the mixture onto a large circular griddle, known as a mitad. The injera is baked into large, flat, and round pieces. The doughs viscosity allows it to be poured onto the baking surface, rather than rolled out.
In terms of shape, injera compares to the French crêpe and the Indian dosa as a flatbread cooked in a circle and used as a base for other foods. In taste and texture, it is more similar to the South Indian appam. The bottom surface of the injera, which touches the heating surface, has a relatively smooth texture, while the top is porous. This porous texture makes injera good for scooping up sauces and dishes.
