Question 1

True or false: Injera is made primarily from teff flour, a tiny grain native to Ethiopia and Eritrea.

Accepted Answer

True. Teff is indeed the key ingredient for authentic injera, though some versions mix in wheat or barley.

Question 2

True or false: Injera is naturally gluten-free because teff is a gluten-free grain.

Accepted Answer

True. Yes, teff is a gluten-free ancient grain, making authentic injera safe for celiacs.

Question 3

True or false: Injera was traditionally used as a plate in Ethiopia, but never eaten.

Accepted Answer

False. Injera is both the plate and the food—you tear off pieces to scoop up stews and eat it all.

Question 4

True or false: Injera is traditionally baked on a clay griddle called a mitad.

Accepted Answer

True. Yes, a mitad is a large, flat clay or metal griddle used to cook injera over an open fire.

Question 5

True or false: The bubbles in injera come from adding baking soda to the batter.

Accepted Answer

False. The bubbles are actually from natural fermentation over several days, not from baking soda.

Question 6

True or false: Teff has more calcium per gram than any other grain, including quinoa.

Accepted Answer

True. Teff is incredibly nutrient-dense, boasting high calcium, iron, and fiber compared to other grains.

Question 7

True or false: Injera is usually served cold because it spoils quickly if kept warm.

Accepted Answer

False. Injera is served at room temperature or slightly warm; it doesn't spoil quickly due to its acidity.

Question 8

True or false: Fermenting injera batter for too long can make it dangerously alcoholic.

Accepted Answer

False. While it ferments, the alcohol level remains very low—around 1%—and is mostly cooked off.

Injera Trivia Questions