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A naturally fermented Ethiopian flatbread made with teff flour, prized for its lacy surface, pleasantly tangy flavor, and soft, spongy texture. Use it to scoop up stews, lentils, and vegetables.
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Teff provides injera’s earthy flavor and flexible, slightly gelatinous crumb, while a long fermentation develops the characteristic tang. A covered, one-sided cook sets the lacy top without sacrificing softness.
Cool completely, stack with parchment between pieces, and refrigerate in an airtight container for up to 4 days. For longer storage, freeze for up to 2 months.
Warm individually in a covered skillet over low heat for 20 to 30 seconds, or microwave under a barely damp towel for 15 to 20 seconds. Do not overheat, or the bread will dry out.
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