Product Description

   Injera is a type of flatbread made in Ethiopia and several other East African nations. The bread is a staple food in Ethiopia, where it is served with almost every meal. True injera is made with teff flour, a gluten free flour produced from teff, a popular African grain. Injera has a distinctive sour flavor and spongy texture which makes it ideally suited to sopping up curries, stews, and other wet dishes.

          Although preparing it requires a considerable amount of time and resources, it is a national staple that is eaten daily in virtually every household. Injera is served with a variety of stews and sauces and accounts for a substantial quantity of an average Ethiopians food intake. Unusual for yeast bread, the dough has sufficient liquidity to be poured onto the baking surface, rather than rolled out. In terms of shape, Injera compares to the French crep and the South Indian dosai as a flatbread cooked in a circle and used as a base for other foods. The taste and texture, however, are quite unique.

Teff has the highest content of calcium compared to other grains like wheat and corn, about **3 mg per cup cooked.  The calcium content found in Teff is very similar to spinach.

        teff is an excellent source of resistance starch, which is a dietary fiber with huge benefits on balancing blood sugar in our body. About *0% of the carbohydrates in Teff are resistance starch which also is very beneficial in colon health and weight management.

This ancient grain is high in vitamin C which is minimal in most grains. Teff is also a great source of protein.

Teff, a gluten free whole grain is a wonder grain tiny in size but loaded in nutrition. Ethiopians have been growing, harvesting and eating teff for thousands of years.

     Tewedaj Fresh Injera private limited produces and distributes and export **0% pure ethhiopian teff injera and Ethiopian traditional food products for local and international consumers. The company was founded in ***0 and is based in Addis Ababa, Ethiopia.