A Standardized injera has to be made of ‘only teff’, 310 gms and 52 cm in diameter… Ethiopian Standard Agency has put a standard on the favorite Ethiopian injera. The standard is put in place for all those who bake and export injera abroad.
This standard demands the injera recipe to be of all in all ‘of teff flour’ (100% teff) and weighing 310 gm, 52 centimeter in diameter and capable of flexibility without getting brittle. Moreover, the standardized injera has to have a smooth bottom and ‘many eyes’ in the front.
The Agency’s communication and public relations officer Daniel Zenebe said that the request for the standardization comes from the injera backing and exporting companies themselves.
