Injera is the national dish of Ethiopia and Eritrea and central to any meal of our meals. It’s a flatbread, an eating utensil, and the plate itself! The meal is over when the entire “tablecloth” of injera is gone. Utensils are optional.
How to eat! Pieces of injera are used to pick up bites of entrées and side dishes.
- Tear a strip of injera off with your right hand
- Hold it with your fingers and thumb
- Grab several pieces of food with it
- Eat, enjoy, repeat
What’s in traditional injera?
Injera is not just a delicious flatbread; it’s a nutritional powerhouse. Made from iron-rich, gluten-free teff seeds, it’s a healthy choice. Teff, the smallest grain in the world, is a protein-packed grain containing 11% protein, 80% complex carbohydrates, and 3% fat. It’s also an excellent source of essential amino acids, especially lysine, often lacking in other grain foods. So, not only does it taste great, but it’s also a smart choice for your health!
Outside Ethiopia, regular injera is a blend of flours is used including self-rising flour, whole wheat, sorghum, rye, buckwheat, barley and sometimes other grains along with teff. Traditional gluten-free injera is available by request.
Here’s a recipe from the Food Network.
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