How Ethiopian Injera Is Different From Your Everyday Bread And Wraps

It seems that almost every cuisine has an iconic kind of bread: Naan is a staple at every Indian restaurant, and you'll seldom see a Greek eatery that doesn't have pita (no, it's not the same as naan) on the menu. The origins and recipes may be different, but one thing all these breads have in common is that people can't get enough of them. However, some breads are less well known than others. One such overlooked variety is called injera, and it hails from Ethiopia. In recent years, injera has seen more popularity in western countries as more fusion restaurants introduce it to their cuisine, and more Ethiopian chefs are able to set up eateries and share their culinary traditions.

Injera is most similar in appearance to a pancake or crepe. It's a soft, floppy disc of dough with a mild sour taste that is slightly reminiscent of rye bread. This is enough to distinguish it from many other loaves, but one of the biggest ways injera differs from your regular bread is how important it is to those who enjoy it daily.

The exact origins of injera are a little murky, but it is generally agreed that it first popped up in the Horn of Africa sometime between 100 B.C. and 600 A.D. Injera is made with a simple fermented mixture of water and flour, so it's not hard to imagine how it quickly became a staple of early agrarian communities. While many east African countries like Eritrea and Somalia enjoy injera, it is especially important to its home country, Ethiopia.

Injera is the go-to food for any birthday, holiday, or other celebration in Ethiopian households, as it's generally revered and believed to bring luck. It is so tied to Ethiopian culture, in fact, that people in some regions swaddle their babies in injera as part of the baptism ceremony. Injera is also commonly served communally, where it is a symbol for unity and togetherness. Communal eating is very important to Ethiopian culture. For example, feeding someone food by hand is a humble and treasured act that shows one's respect for the other person. Even making injera brings people together, making it the perfect culinary representation of community.

The key ingredient in injera is teff flour (an essential ingredient if you want to make great Ethiopian food), which is made from the smallest grain in the world. There are a few different types of teff flour; traditionally, injera is made with dark teff flour for deeper color and flavor, but people also use white teff flour or a mix of both varieties for a less intense bread. Teff flour can be found in some supermarkets, or you can order one by Bob's Red Mill from Amazon. 

Sometimes, folks use similar grains like barley in place of teff. To make injera, teff flour is mixed with water and then left to sit for a couple of days to ferment. Once the batter is ready, it's poured onto a pan (or more authentically, over a fire on a large clay disc) where it cooks for a few minutes, sort of like a crepe.

Injera still has carbs and calories like any other kind of bread, but the teff used to make it also contains a lot of vitamins and minerals that can make it slightly more nutritious than a typical loaf of white bread. That includes iron, calcium, potassium, vitamins A and B, and more. These nutrients can aid your immune system and generally help you have a bit more energy. Plus, teff flour is gluten free, so even those with gluten sensitivities can try it!

Perhaps the most unique aspect of injera, especially for those used to more western breads, is how it's served. Oftentimes, it serves as a plate, utensil, and food. Different sides sit on top of a sheet of injera, and diners tear off pieces of bread to scoop up the various cooked veggies, stews, and meats. Some common sides include collard greens, curries, beef stew, lentils, and potatoes. Depending on your tastes, it's possible to have a completely vegetarian, authentic Ethiopian meal with injera as the base. You could also mix things up by pairing injera with dishes from other cuisines, like chili or pulled pork. 

Injera is typically torn off and eaten with hands — only the right hand to be precise. Many people aren't used to eating with their hands, but it can help you gain a better appreciation for the different elements of a meal. And if that's not convincing, remember that using injera as dinnerware means fewer dishes to clean up! 

Compared to the average loaf of bread, injera can be very tangy and sour, especially if the chef used dark teff flour instead of white. After all, injera is technically a sourdough. Injera's sharp flavor pairs supremely with the heavy stews and meats typically served with the bread, but it's still subtle enough not to overwhelm more mild sides. The intense taste of injera can be unfamiliar to folks used to more neutral grains, but the unique flavor is what makes it so good.

Aside from its tastiness, part of what makes injera a great replacement for traditional cutlery is its spongy texture. Due to all the bubbles that form while the batter cooks, the final result ends up being very porous. This allows the bread to absorb sauces perfectly, and by the end of the meal it becomes the perfect juicy final bite, bursting with the flavors of everything served along with it. 

Over the centuries, Ethiopian cooks have developed a few different styles of injera suited for different meals. For example, breakfast time in Ethiopia often includes injera made with less teff flour, resulting in a less intense bread. The main way to change up injera is by experimenting with the ratio of teff to other kinds of flour, like barley or wheat. Serategna injera, a more substantial style of bread, contains teff flour and maize to achieve a thicker texture. Occasionally, the bread is sweetened, perhaps to pair with a super spicy dish, by adding ingredients like sugar and honey to the recipe.

Injera will also have variations depending on where you get it. Since few Americans have access to the traditional large cooking surface known as a mitad, injera made in the States tends to be much smaller than the two-feet wide sheets served in Ethiopia.

There is plenty to say about injera, but the most important thing to know is that it is endlessly versatile. If you get the opportunity to visit Ethiopia, you'd be hard-pressed to find a meal that doesn't come with injera, which is a testament to the importance and culinary perfection of this special bread.