Notes on Injera

Aka Teff Love

Appears in

Teff Love: Adventures in Vegan Ethiopan Cooking

Published 2015

About

Injera, the fermented sourdough crepe that’s eaten with most Ethiopian food (some folks say it makes up the bulk of the Ethiopian diet) can be made from all sorts of milled grains, including barley, corn, rice, millet, sorghum, and wheat. However, it’s most commonly made from teff.

If you’re not familiar with teff, it’s a teeny tiny grain that’s a powerhouse of nutrition. Despite its diminutive size, teff packs a lot of protein, calcium, fiber, and iron. It’s also gluten-free, a boon for gluten-intolerant folks like me. It comes in several colors, including white or ivory, red, and dark brown. It tastes great and is the grain I reach for when I want to add a whole-wheat vibe (without the wheat) to baked goods.