What is injera? (Enjera)
Injera (also spelled enjera) is a sourdough flatbread that is a staple of Ethiopian and Eritrean cuisine. It has a soft, spongy texture and a mild tangy flavor. Traditionally made from teff flour and fermented for two to three days, it’s often used as both a plate and utensil—stews and vegetables are served on top, and pieces are torn off to scoop and eat. You’ll see it spelled both ways: injera and enjera. They refer to the same bread; we use “enjera” at Enjera Depot.
The culture behind injera
Injera is central to Ethiopian and Eritrean culture. Meals are shared from a large platter, with injera underneath and various wots (stews), vegetables, and proteins on top. Eating together from one plate symbolizes community and connection. Injera is served at daily meals, holidays, and special occasions—and it’s a popular choice for catering at weddings, baby showers, and birthday parties in the diaspora.
How and when it’s eaten
Injera is eaten at breakfast, lunch, and dinner. It’s the base for most traditional meals: you place stews and sides on the injera, tear off a piece, and use it to scoop. It’s also common at events—many families and communities order large quantities of injera for weddings, baby showers, birthday parties, and cultural gatherings. Fresh injera tastes best within a day or two, so ordering for your event ensures everyone gets the real thing.
Injera for your next event
People buy injera in bulk for weddings, baby showers, birthday parties, memorials, and cultural celebrations. Whether you need 10, 20, 30, or more pieces, we deliver fresh enjera across Los Angeles. Reach out via our form or call us to order for your next event.