Eleni’s Kitchen Injera, Fermented Flat Bread, Frozen

Description: Injera is a soft, spongy, sourdough-style flatbread that is the staple of Ethiopian cuisine. Eleni’s Kitchen Injera is crafted with just two ingredients: 100% whole grain Teff flour and water. Teff is an ancient grain, naturally gluten-free, packed with nutrients, and celebrated as a superfood. Fermented in the same way as sourdough, our Injera develops its signature tangy flavor and soft, spongy texture that makes it uniquely delicious. Wholesome by Nature Naturally fermented for authentic flavor No preservatives or additives 100% gluten-free Non-GMO & vegan Rich in iron, low in fat & sodium Summary: Injera is traditionally made with 100% Teff Flour. Teff, an ancient grain that is very fine – about the size of a poppy seed – is very nutritious and considered a superfood. Like sourdough, Injera is made from fermented starter, a thin batter that is fed with water and grain flours and left to rinse.Here in the United States, it’s common to make Injera using grains other than Teff. When I first came to the US, I tried to make Injera using only Teff Flour, but I had difficulty getting the batter to ferment. In Ethiopia, the fermentation had been easy – perhaps because of the climate, or perhaps because the fermented starters had been so long established.While there are many kinds of teff available in Ethiopia, the two most commonly found in the US are brown teff, and light ivory teff. The differences in teff create differences in how the Injera looks. Purchasing Injera from a store or restaurant, you may notice the difference in coloring. Darker colored Injera is usually made with 100% brown teff flour. Light-colored Injera may be made with ivory teff, but it also may contain other grains mixed into the batter. If you have any questions related to Injera, send me an email at eleni@eleniskitchen.com. Directions: How to Enjoy Injera: Tear a piece to scoop up savory stews, vegetables, or meats Let the spongy texture soak up flavorful sauces and stir-fries Roll it up as a wrap for a quick and healthy snack Use it as a versatile alternative to flatbread or tortillas Storage & Heating Instructions: Refrigerate for up to 4 weeks or freeze for up to 1 year. If frozen, thaw at room temperature for 2–3 hours or overnight in the fridge before warming.   To Warm: Microwave : Cover and heat for 60 seconds. Stovetop : Place stack in covered non-stick skillet on medium-low for ~4 minutes. Oven : Preheat to 350°F, wrap stack in foil, warm ~15 minutes until soft.   If you have any questions related to Injera, send me an email at  eleni@eleniskitchen.com Ingredients: whole grain teff flour, water