Injera is a soft, thin pancake-like flatbread made from fermented teff batter. A staple food in Ethiopia, the bread is typically used for scooping stews, meat, and vegetables like Doro Wat, Gomen, and Kik Alicha (all three of which are featured on our blog this week!). Our weekly sale from April 7th – 13th celebrates the cuisine of Ethiopia and you’ll find Bob’s Red Mill teff flour featured in the sale, which is all you’ll need to make this traditional flatbread. Much like sourdough bread, injera is a product of fermentation, so while the steps and ingredients are simple, you’ll need to plan ahead by starting the fermentation of the batter 4 days before you’d like to prepare the injera. The resulting bread is naturally gluten-free and the fermentation process improves the digestibility and bioavailability of the nutrients present in the teff flour.
Doro Wat is a fragrant, flavorful Ethiopian spicy chicken stew considered to be one of the national dishes of Ethiopia. Our Weekly Sale from April 7th – 13th celebrates the cuisine of Ethiopia and you’ll find many of the ingredients needed to make this tasty dish. It’s typically served over a spongy Ethiopian bread known as Injera which can be whipped up using the Bob’s Red Mill teff flour also featured in the sale. It works equally well with rice, pita, or naan. The original recipe featured here did not include tomatoes, though the addition of tomatoes is relatively common in this dish and can be a good way to temper the heat of the berbere spice, if you tend to prefer a milder heat profile. A common garnish for Doro Wat is a sliced hardboiled egg.