Imagen generada por IA
A naturally fermented Ethiopian flatbread made with teff flour, prized for its lacy surface, pleasantly tangy flavor, and soft, spongy texture. Use it to scoop up stews, lentils, and vegetables.
Imagen generada por IA
Imagen generada por IA
Teff provides injera’s earthy flavor and flexible, slightly gelatinous crumb, while a long fermentation develops the characteristic tang. A covered, one-sided cook sets the lacy top without sacrificing softness.
Cool completely, stack with parchment between pieces, and refrigerate in an airtight container for up to 4 days. For longer storage, freeze for up to 2 months.
Warm individually in a covered skillet over low heat for 20 to 30 seconds, or microwave under a barely damp towel for 15 to 20 seconds. Do not overheat, or the bread will dry out.
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