© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Injera is an East African sourdough-risen flatbread with a unique, slightly spongy texture and it is a traditional part of any Ethiopian meal. The batter for injera is usually left to ferment over a number of days before it’s used to make the flatbread. Injera is typically made with teff, which has been a staple of Ethiopian cooking for centuries.
To make it more affordable, I have used half of buckwheat in place of teff flour. You can replace it with millet, barley or sorghum flour. There are two types of teff flour: brown/red teff flour and ivory/white teff flour. You can use either, or a mix of two. Brown teff has a more pronounced, earthy and nutty flavor, while ivory teff is slightly sweeter and milder. I used ivory teff flour for the recipe. Just keep in mind that both the texture and colour of the injera will vary greatly depending on what kind of teff you use and whether or not you’re combining it with other flours. Injera is traditionally cooked on only one side, so there’s no need to flip. Traditionally, injera is eaten with the right hand, without the use of cutlery, but if you insist on using fork and knife like my husband, that's fine too.