Once I got rid of my sweet tooth, I began to love certain foods that I had never before enjoyed.  Ethiopian injera — a type of sourdough flatbread — is one of those foods. As I learned from my allergy experience that eating the same foods (especially grains) every day could prevent my gut from healing, I was interested in making injera from 100% teff as most, if not all, commercially available brands of injera contain at least 50% wheat — a cheaper grain in the United States.

For over 15 years, I have been looking for a 100% teff injera recipe. The only one I had didn’t work. Actually even the 50-50 teff-wheat recipe in the same book didn’t work either. When I met an Ethiopian last year, that didn’t help either as her English wasn’t fluent enough to explain it to me. Even after watching her make it, I was unclear as to what I was looking for before pouring it in the pan to “bake”. Finally,  I stumbled upon a blog that gave me the best directions to go on. She used self-rising flour, but nonetheless, this young woman gave me some great ideas that I was able to adapt to my current knowledge of sourdough making. The results?

100% teff injera batter

Baked teff injera

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