Ethiopia’s staple bread becomes a global favourite

A family in the Ethiopian capital has turned their local business into a successful company that now exports around 6,000 pieces of injera per day to countries like the U.S. and Norway. The bread is turning into a popular export. It is a gluten free flatbread eaten as a staple. They started the business in 2003 making the bread for a local market. Injera is a spongy fermented bread with a sour taste. It is made from a cereal called teff that is rich in iron and calcium. The company now employs around a hundred workers.