Injera is a traditional Ethiopian and Eritrean flatbread that is made from teff flour, a type of grain that is native to the region. It has a spongy texture and a slightly sour taste, which comes from the natural fermentation of the dough. Injera is typically served as a base for stews and other dishes, such as doro wat, a spicy chicken stew, or tibs, a sautéed meat dish. To eat injera, diners tear off a piece of the bread and use it to scoop up the stew or other food. Injera is a staple in Ethiopian and Eritrean cuisine and is often eaten for breakfast, lunch, and dinner. It is also a symbol of hospitality and sharing, as it is traditionally eaten from a communal plate and shared among family and friends. Injera is a nutritious food that is high in protein, fiber, and iron, and is a great option for those who are gluten intolerant, as teff is naturally gluten-free.

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