Traditional injera is made with flour from teff, a cereal grain strongly associated with Ethiopia and Eritrea.
Injera is a sour, fermented pancake-like flatbread with a soft, spongy texture. Teff flour is mixed with water and fermented, traditionally with a starter called ersho. The batter is then spread in a spiral on a hot griddle, where bubbles form the characteristic “eyes” across its surface.
Teff is preferred for its flavor, texture and ability to produce flexible injera that can wrap around stews. The flatbread is both food and utensil: diners tear off pieces and use them to scoop up dishes such as wat. In Ethiopian and Eritrean meals, injera commonly forms the base of the shared platter.
A common oversimplification is that every injera is pure teff. Barley, sorghum, millet, wheat, maize or rice may be blended in, depending on region, cost and household practice. “Traditional” points to teff, not an absolute rule for every modern recipe.