Fermented Teff Flatbread (Injera)

Injera is a soft, spongy flatbread that forms the foundation of every Ethiopian meal. Made from fermented teff flour, injera is naturally gluten-free and gets its signature lightness and tangy flavor from the bubbles created during fermentation. Traditionally, injera is both the plate and the utensil—stews, lentils, and vegetables are served right on top, and pieces of injera are torn off to scoop up each bite. Though teff flour is most authentic, you can use other gluten-free whole-grain flours—or a blend—to build your starter and still achieve a beautiful, bubbly bread. The key is to use your starter when it’s active and lively, within a few hours of feeding, so the injera cooks up airy and flavorful. Serve injera with Ethiopian stews like Misir Wat (spiced red lentils), Atkilt Wat (cabbage, carrot, and potato stew), or Gomen (collard greens), and enjoy the way it transforms a simple meal into a nourishing, communal feast.