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DELICIOSO · AN LA ATLAS OF FOOD ENTRY · INGREDIENT · PUBLISHED May 8, 2026 ↘ Open in app

FEATURED ENTRY · INGREDIENT

Injera teff sourdough flatbread

Status
Verified
Region
Mexico, MX
Editors
Editorial board
Last reviewed
May 8, 2026

US-grown teff from Idaho or California is not specified by variety (white, red, or brown ironclad) in the sources, and no fermentation timeline for injera is provided. A scientific review on injera fermentation notes that factors influencing the process include grain type and fermentation conditions, but it does not give a specific timeline or variety breakdown for US-grown teff [3].

  • LA Ethiopian restaurants: house injera vs. central bakery sourcing:
  • Queen of Sheba (Inglewood) sources its injera from Melkam, a central supplier that serves many LA Ethiopian restaurants, rather than making it in-house [1].
  • Lalibela (Fairfax, Los Angeles) does not specify whether its injera is house-made or sourced from a central bakery; its menu mentions serving dishes “on fresh injera” but provides no sourcing details [2].

No other LA Ethiopian restaurants are mentioned in the sources regarding injera production methods.

Sources

  1. https://www.theangel.la/p/queen-of-sheba-ethiopian-restaurant-sofi-stadium
  2. https://lalibelalosangeles.com/
  3. https://pmc.ncbi.nlm.nih.gov/articles/PMC8970856/