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This Ethiopian flat bread was delicious and a fun way to eat our food.  We did not get aggravated by the grain either as we often can get minor allergy symptoms with non-fermented grains and breads.


1½ cups water, at room temperature

1 cup teff flour

¼ teaspoon salt

½ teaspoon baking soda

Coconut oil for cooking

Date Prepared: September 23, 2017

Date Harvested: September 26, 2017

Length of Ferment: 3 days


The whole family loved this project and we look forward to making it again. We ate it with a stir fry served with rice and as fermented pancakes. I look forward to trying them again with other recipes.



What Would I Do/Try Differently Next Time:

I want to experiment with other grains since my son and I do not like teff as much as we like other ancient grains like amaranth and millet.
I would also like to try them as a wrap since I have not found a gluten/wheat free wrap I enjoy, and I think it would be delicious!

Teff flour mixed with warm water and whisked until smooth pancake batter-like consistency.

Covered with a cloth, secured with a rubber band and left to ferment for a few days.

Injera batter fermented for 3 days.

Mixed in salt and baking soda before pouring into the hot skillet.

Cooking in a cast iron skillet with coconut oil.

These delicious fermented flatbreads did not last very long in our household.

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