The key ingredient in injera is teff flour (an essential ingredient if you want to make great Ethiopian food), which is made from the smallest grain in the world. There are a few different types ...

One type of bread that remains uncommon on American tables is Ethiopian injera. This spongy, crepe-like flatbread is made from teff flour, an ancient grain naturally rich in fiber and protein.

Medha Imam: Injera is a porous, spongelike sourdough bread that is quite literally the foundation of Ethiopian cuisine. It's made out of teff, the smallest grain in the world, and it doubles as ...

Teff grain, a staple of Ethiopian and Eritrean cuisine, is becoming increasingly popular across the world for its nutritional ...

Injera is a popular indigenous Ethiopian dish, prepared from teff, a small round grain that thrives mainly in the higher lands of Ethiopia. It is flatbread with spongy like texture. Injera is a ...

African grains offer a diverse range of flavors and nutritional benefits that can enhance vegetarian recipes. These grains, ...

Teff, an ancient grain from Ethiopia and Eritrea, is gaining global popularity due to its health benefits, especially being gluten-free. Crop expert HyeJin Lee explained that, despite teff’s ...

For those with a gluten intolerance, injera is a great option because, traditionally, it uses teff flour. The spongy flatbread is multipurpose, used as a utensil, a plate, and a nutritious ...

this laid-back joint with a welcoming staff serves bold and distinctive classics on excellent injera — almost chocolate-colored, made with pure teff and boasting a sharp, fermented tang.