Healthy food from the cradle of humanity

Injera (or enjera or “taita” Tigrinya) is a type of sourdough flatbread originally from East Africa, similar to a crepe or an Indian dosa, with a softer springy texture. Injera is usually made out of teff flour (gluten free). The teff, an edible grass seed, is very rich in iron, and it is grown in elevated regions where rainfall is plentiful, hence its relatively high price for the average household. Poorer farmers often replace the teff flour with other wheat, barley, corn or rice flours.

The dough is simply made of teff flour and water, and left aside for a few days to ferment before being cooked in a circle and used as a base for other toppings. In its different variations, injera is a staple dish in Ethiopia and Eritrea.
Ethiopians only eat with their right hands. They use small pieces of injera to scoop up bites of meat or vegetarian entrées as well as side dishes.

Two restaurants for best Injera :

1/ Yod Abyssinia Traditional Food

Adress: Bole Medhaniyalem Area, Addis Ababa, Ethiopia 

Opening hours: Open 24h/24

Phone: +251 11 661 2985

2/ Ben Abeba

Adress: Sekota Road, Lalibela, Ethiopia 

Opening hours: 7 am – 10 pm

Phone: +251 33 336 0215