Injera

Also called ʾənǧära

Injera is a bread dough made with water. When cooked, it tastes sour and has a spongy texture. Cooks pair it with meat and vegetables.

Category: Breads & baking
Texture: Spongy
Cooked most in: Africa
Dishes: 1 in the catalogue

Photo: Edsel Little · CC BY-SA 2.0 · Wikimedia Commons

In the kitchen

How to use injera

Made from

water

Preparing it

Let the dough ferment initially for 24 to 72 hours. After fermenting, dilute the dough with water to make a batter.

Cooking with it

Use a sufficiently hot griddle to prevent sticking. Cover the injera as it cooks so steam helps it rise. Cook it without flipping, leaving bubbles on top and a smooth underside.

Goes well with

meat
vegetable

Flavour

Taste and texture

Taste, cooked profile of injera

Sweet0

Sour3

Salty0

Bitter0

Umami0

Texture, cooked

Spongy

Shopping

Choosing and storing injera

Availability: Specialty stores

Around the world

Where injera is cooked

1 dish in the catalogue uses injera. Here is where they come from.

Dishes by continent

Africa1

Countries whose dishes use it most

Ethiopia 1

Counts are catalogued dishes from each country that list injera among their ingredients.

Origins

The 1770s · Ethiopia
By the early 1770s, spongy teff injera was widespread and a staple in Ethiopia.

On the table

Dishes made with injera

1 dish in the catalogue uses it.

Quanta firfir
Ethiopia

Dish lists come from Wikidata; a dish counts when its recorded ingredients include injera.