Injera is an authentic Ethiopian bread made from a tiny ancient grain called Teff. What exactly is teff? Teff is very small, about the size of poppy seeds. It grows mainly in Ethiopia and Eritrea. Don’t let it’s tiny size fool you, because Teff really packs a punch. Take a look at this infographic from Dr. Axe, which lists the nutrient and health benefits of Teff.
Now onto the main recipe. Making injera is a 1-day process, involving fermenting the teff flour overnight. Once that process is finished, you cook it, much like crepes. Below you can see photos of the steps. I must admit, this isn’t something I have tried myself. However, despite the length of time, it seems fairly straight forward. I’d love to hear if you try it. I’ll let you know how mine turns out. ENJOY!
Yeast-free, gluten-free, 100% Teff Injera that you can prepare immediately or with 1 day of fermentation. Delicious served with Chickpea and Sweet Potato Wat or Ethiopian Lentils with Berbere Spice.
For the full recipe, follow this link: Authentic 1-Day Ethiopian Injera: Gluten-Free 100% Teff Flat Bread – YumUniverse™