Teff is the main grain used in traditional Ethiopian injera.
Injera is a sour, fermented flatbread with a porous, spongy texture. Traditional Ethiopian and Eritrean injera is made primarily from teff, a tiny cereal grain native to the Horn of Africa. The batter is fermented before being poured onto a hot surface, producing the characteristic tang and many small holes.
Injera serves as both bread and utensil. Stews, vegetables, legumes, and meat are arranged on it, and diners tear off pieces to scoop up the food. Although injera is strongly associated with main meals, teff-based breads and accompanying dishes may also appear in breakfast settings.
Teff is notable for its very small seeds and adaptability to highland agriculture. In some places, especially where teff is expensive or unavailable, injera may be made partly or entirely with other grains such as sorghum or barley. Those alternatives do not change the traditional association with teff.