Injera, the traditional Ethiopian flatbread, is undoubtedly still the most common use for teff, even in the US.
We previously featured this recipe for a modified approach to making injera with a less lengthy process, but now we’d like to share some well laid out instructions for making traditional injera courtesy of Mary Ostyn.
Mary is a local blogger and friend to The Teff Company with a strong Ethiopian connection. She and her family have adopted four Ethiopian girls, which you can read about on her blog.
Her recipe uses half teff flour and half wheat flour, but can be easily adapted to 100% teff for those with gluten allergies.