Injera

A spongy, slightly sour flatbread at the center of Ethiopian and Eritrean meals, traditionally made from teff. The batter ferments for a few days, then it's poured onto a large round griddle and cooked on one side only, covered, so the top sets full of tiny holes called eyes. Injera is both plate and utensil: stews are served on top of it, and you tear off pieces to scoop up food, usually sharing from one platter.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Learn it from people who grew up with it if you can. Getting the eyes right takes a feel for the batter that recipes struggle to put into words.