How To Eat Ethiopian Injera

teff flour

🥗Healthier: quinoa flour

💰Cheaper: whole wheat flour

Quinoa flour is gluten-free and nutritious, while whole wheat is more accessible.

baking soda

Baking soda helps achieve the desired texture.

yeast

Yeast is essential for fermentation and leavening.

Mix teff flour with water to create a batter.

Let the batter ferment for about three days.

Use a mitad (flat pan) heated to about 500 degrees to cook the injera.

Pour the batter onto the mitad and cook until small holes begin to dot the surface.

Once cooked, serve the injera with various vegetable and meat dishes.

To eat, take a piece of injera, scoop up the food without touching the sauce, and eat it by dropping the injera into your mouth.

At the end of the meal, scoop up the soggy injera that has soaked up the sauces on the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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