Injera is the flat bread at the heart of traditional Ethiopian entrees. It is considered a national dish in Ethiopia and Eritrea.
Injera (sometimes spelled enjera), is made from teff, a very tiny, low-glucose grain. Teff flour is mixed with water to form a fermented sourdough batter. Making Injera can be a time-consuming effort because like other sourdough breads, it can take a few days for the yeast to fully leaven the mixture. When the batter is complete, it is poured onto a round cooking surface called a mitad to make Injera.
The combination of sourdough preparation, low-glucose content and cooking process gives Injera it’s unique taste, texture and shape. We make our own Injera following a traditional Ethiopian recipe.
Injera Available for Take-Out
Gojjo has Injera available for you to purchase and take home. Please call or stop by our restaurant whenever you want some authentic homemade Injera!