Eleni’s Kitchen Injera, Fermented Flat Bread, Frozen

Injera is traditionally made with 100% Teff Flour. Teff, an ancient grain that is very fine – about the size of a poppy seed – is very nutritious and considered a superfood. Like sourdough, Injera is made from fermented starter, a thin batter that is fed with water and grain flours and left to rinse.Here in the United States, it’s common to make Injera using grains other than Teff. When I first came to the US, I tried to make Injera using only Teff Flour, but I had difficulty getting the batter to ferment. In Ethiopia, the fermentation had been easy – perhaps because of the climate, or perhaps because the fermented starters had been so long established.While there are many kinds of teff available in Ethiopia, the two most commonly found in the US are brown teff, and light ivory teff. The differences in teff create differences in how the Injera looks. Purchasing Injera from a store or restaurant, you may notice the difference in coloring. Darker colored Injera is usually made with 100% brown teff flour. Light-colored Injera may be made with ivory teff, but it also may contain other grains mixed into the batter. If you have any questions related to Injera, send me an email at eleni@eleniskitchen.com.