Injera is a popular Ethiopian flatbread that’s a key component of Ethiopian and Eritrean cuisine. Made with a fermented batter of teff flour, water, and yeast, it’s known for its unique texture and slightly sour taste. Injera serves as the foundation for many Ethiopian dishes and is often used as a utensil to scoop up stews and vegetables. As a staple food and an essential part of Ethiopian culture and cuisine, injera is a must-try for foodies and fans of international cuisine alike.
Below is the traditional method using just water and Maskal Teff flour.
The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.
