Originally Posted by
SteveinMN
Because it is so prevalent here, I've discovered that there are (at least) two kinds of injera. One is made of teff and a leavener. The other variety has teff and wheat and barley and maybe some other grain. The teff-only injera has 10 grams of carbs per big round. I would imagine the teff-and variety has far more because of the other flours. Even I, who manages on 25-35 grams of carbs a day, can manage a good-sized half-round of injera. So what's in the injera they serve you? Or is it just going through 2-3 pieces in the course of eating the meail?