Learn to Make Injera

Now you can learn how to make injera. And at a flour mill in Centralia! You can drive on your own if you wish and we can organize carpools for those who don't drive or want to conserve.

For those of you who took Eleni’s Ethiopian cooking classes last quarter, you will be able to pair your own fresh injera with her delicious dishes.

Jay will show how to start the fermentation. Together we'll assemble a new starter, which you can take home.   This new "injera starter" will be ready to make injera bread the very next morning.  

• We'll review the elements and best practices for successfully making injera for life.
• We'll see the starter in the different stages from "fat and sassy' to very hungry and acidic.
•  Jay will share every detail of my over 20 years of making injera experience. 
• We can learn about the history of teff and the role it has played as an ancient gluten-free grain.
• We will also explore other cooking ideas and ways to use whole grain teff

More about Jay Ryan:

I've had a lifelong journey in the food business, including restaurant owning and operating.  Now I focus on demonstrating and cooking sustainable and traceable foods grown naturally.  For the last 15 months I've been stone milling regional and seasonal grains into small-batch flour in Centralia.

Event Venue & Nearby Stays

Grist Urban Stone Mill, Centralia WA, 216 North Tower Avenue, Centralia, United States