Baking and cooking school

Injera - flatbread from Ethiopia and Eritrea with Susanne Vögeli

They are called injera and are the basis of all meals in Ethiopia and Eritrea: the soft, airy flatbreads made from teff, the smallest grain. Topped with spicy pastes made from pulses and vegetables, they contain everything we expect from a healthy diet.

The cook and grain connoisseur Susanne Vögeli shows how to make injera and the traditional side dishes. Teff flour contains lots of nutrients and adds spice to the fruity-tasting sourdough pastry. The liquid injera dough is baked in a pan like a crêpe. In the course, we prepare different varieties of injera: with teff, buckwheat and emmer.
You can take a jar of sourdough for injera home with you.

This course is suitable for vegan diet.

All dates